Pork Tenderloin Normandy

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

1/8 tsp pepper
3 Tbs AP Flour
12 Oz Pork Tenderloin, trimmed of all visible fat and sliced into thin medallions, then in half to form stir fry strips
4 Tbs unsalted butter
1 Large Onion, diced
1 large Golden Delicious apple, cored & thinly sliced
2 Tbs Dijon Mustard
1 Cup Milk

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.


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