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Pork Tenderloin Normandy
by anonymous, Dec 4, 2006
Apple slices, onion, and sliced pork mingle in a creamy sauce sparked with dijon mustard. A sprinkle of raisins adds a sweet finishing touch. Serve over rice or noodles.
Preparation Time: 10-15 minutes
Cook Time: about 10 minutes
Total Time: about 25 minutes
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Yield: 1 batch
Servings: 3
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1/2 teaspoon salt and dry oregano leaves
1/8 teaspoon pepper
3 tablespoons all purpose flour
3/4 pound pork tenderloin, 1 1/2 inch wide slice
1/4 cup butter
1 large onion, chopped
1 large golden delicious apple, cored and sliced
2 tablespoons dijon mustard
1 cup milk
2 tablespoons raisins
Chopped parsley
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Combine salt, oregano, pepper, and flour
Dredge pork in flour mixture
Shake off excess
Set remaining flour mixture aside
Place a wok over medium-high heat
When wok is hot, add 2 tablespoons butter
When butter is melted, add pork and stir-fry until browned (2-3 minutes)
Remove pork from wok and set aside
Add remaining 2 tablespoons butter to wok
When butter is melted, add onion and stir-fry until soft (about 3 minutes)
Add apple, then sprinkle in remaining flour mixture
Stir-fry for about 1 minute
Stir in mustard and milk
Bring to a boil, then return meat to wok and stir-fry for about 2 minutes
Stir in raisins and sprinkle with parsley
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