Pork Waldorf
Courtesy of National Pork Board 4 Servings • 10 Min. Prep Time • 15 Min. Cook Time| Ingredients |
|---|
| 1 lb. pork tenderloin |
| 2 tsp. vegetable oil, divided |
| 2 stalks celery, sliced thinly |
| 2 green onions, sliced |
| 1/4 c. pecans, chopped |
| 3 Tbsp. raisins |
| 2 red apples, tart, cored and cut into thin wedges |
| 1/2 c. sour cream |
| 1/2 c. light cream |
| 1 tsp. lime juice |
| 1/2 tsp. cinnamon |
| 1/8 tsp. nutmeg |
| 1 can green chiles, seeded and chopped |
Directions:
Cut tenderloin into 1/4-inch slices, slice each into strips. Heat one teaspoon oil in nonstick skillet, stir-fry pork for 3 minutes, remove from pan. Heat remaining oil and stir-fry celery, onion and pecans for 2-3 minutes. Add raisins and apples, cook one minute longer. Return pork to pan. Stir together remaining ingredients, add to skillet, turn heat to medium-low; cook until slightly bubbling (do not allow to boil), stirring constantly, about 4-5 minutes.
* Adapted from the Waldorf apple salad, this recipe highlights the classic flavors of apples and pork together. Complete this meal with breadsticks and a green salad.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
