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August 12, 2011
Saucy Pork Tenderloin
Hearty Meat Dishes
Prep time:
10 minutescooking time:
10 minutes“The sweet aroma of Grandma's pork and applesauce reminded us of autumn.”
Ingredients
Serves 6
- 4 tablespoons butter, divided
- 1 1/2 pounds pork tenderloin cutlets
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- 1 large onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon dried rosemary
- 1 cup chunky applesauce
- 1/2 cup white-wine Worcestershire sauce
- 1/3 cup raisins
- 1/2 cup whipping cream
Directions
1
Melt 2 tablespoons butter in large heavy skillet over medium heat. Add pork cutlets and cook until no longer pink in the center, about 21/2 minutes per side. Transfer cutlets to serving plate. Cover and keep warm.
2
Combine broth and cornstarch in small bowl; stir until smooth. Set aside.
3
Melt remaining 2 tablespoons butter in same skillet over medium heat. Add onion, garlic and rosemary; cook and stir 2 minutes. Stir in applesauce, white-wine Worcestershire sauce,
4
raisins and broth mixture; bring to a boil. Gradually stir in whipping cream and return to a boil.
5
Pour sauce over pork cutlets and serve immediately.
Variations(0)
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Grandma's Secret Tips!
Grandma's Secret Tips!
Because pork tenderloin is such a lean cut of meat, it can dry out during cooking. To help keep the meat moist, Grandma created a lively sauce of Worcestershire, raisins, broth and cream. The delicious sauce added flavor and sealed in the juices.
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