Pork Normande for One
Yield
1 ServingPrep
25 minCook
30 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
butter
or margarine |
|
| 2 | slices |
pork tenderloin
frenched |
*
|
| 2 | slices |
onions
thin |
*
|
| 1 | small |
apples
and cored |
*
|
| 1 | teaspoon |
all-purpose flour
|
|
| ¼ | cup |
apple juice
|
|
| 2 | tablespoons |
water
|
|
| ½ | teaspoon |
chicken bouillon, powdered
|
|
| dash |
salt
|
*
|
|
| 1 | x |
black pepper
|
*
|
| 2 | teaspoons |
brandy
optional |
*
|
| 1 | tablespoon |
yogurt
plain, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
butter
or margarine |
|
| 2 | slices |
pork tenderloin
frenched |
*
|
| 2 | slices |
onions
thin |
*
|
| 1 | small |
apples
and cored |
*
|
| 5 | ml |
all-purpose flour
|
|
| 59 | ml |
apple juice
|
|
| 3E+1 | ml |
water
|
|
| 2.5 | ml |
chicken bouillon, powdered
|
|
| 0 | dash |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1E+1 | ml |
brandy
optional |
*
|
| 15 | ml |
yogurt
plain, drained |
|
Directions
Heat butter or margarine in a small heavy skillet over medium heat. Add pork tenderloin (or small cubes of pork roast) and brown slowly. Lift out and set aside. Add onion to pan and stir over medium-low heat 3 minutes. Slice apple into pan and stir 2 minutes. Sprinkle in flour and stir to blend. Remove pan from heat and stir in apple juice, water, stock mix, salt and pepper. Return to heat and stir until boiling, slightly thickened and smooth. Return meat to pan, cover and simmer 30 min, turning once or until meat is fork tender. Put meat on hot serving plate and stir brandy and yogurt into saluce in skillet. Pour over meat.
