Recipe from Tastes, Tales and Tours
This was a good, easy weeknight meal. I actually doubled the recipe because I had a large pork tenderloin. This made A LOT! So it's a good thing we liked it. :) Lots of leftovers.
I served it over brown rice.
1/2 tsp each of salt & dry oregano
Combine salt, oregano, pepper and flour. Dredge the pork in flour mixture and then transfer it to your skillet or wok over medium heat in 2 T of the butter. Reserve remaining flour mixture.
Stir fry about 2-3 minutes, until no longer pink, then remove from the wok and set aside.
Add remaining butter and stir fry the onion until soft. Then add the apple and sprinkle with remaining flour mixture. Stir fry about 1 minutes.
Add the milk and mustard. Bring to a boil and stir well until sauce is thickened.
Return the pork to the wok and allow to heat through. Serve over rice.