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Preparation Time: 15 minutes
Cooking time: 15 minutes
Serves: 4

If served as four portions provides 260 cals, 13g fat (of which 3g saturates), 9g sugar and 0.4g salt per portion.

Ingredients

- ¾ tsp poultry seasoning
- ½ tsp garlic salt
- ½ tsp pepper
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 450g (1lb) pork tenderloin
- 1 tbsp butter
- 1 medium tart apple, sliced
- 1 tbsp canola oil
- ½ cup reduced-sodium chicken broth
- ½ cup white wine or additional broth
- 1 tbsp cornstarch
- 3 tbsp thawed apple juice concentrate
- Chopped fresh parsley (optional)

Method

1. Mix the first 5 ingredients. Cut tenderloin crosswise into 8 slices; pound each with a meat mallet to ½in thickness. Sprinkle pork with seasoning mixture.

2. In a large nonstick skillet, heat butter over medium heat. Add apple; cook and stir until crisp-tender, 3 - 4 minutes. Remove from pan.

3. In same pan, heat oil over medium - high heat. Working in batches, brown pork on both sides; remove from pan.

4. Add broth and wine to pan, stirring to loosen browned bits. Mix cornstarch and apple juice concentrate until smooth; stir into broth mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1 - 2 minutes.

5. Return pork and apple to pan. Reduce heat to medium; cook, covered, until a thermometer inserted in pork reads 145°, 3 - 5 minutes. Let stand 5 minutes. If desired, sprinkle with parsley.