- 3/4 teaspoon salt, divided
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
- 2 tablespoons canola oil, divided
- 1 Gala apple, cored and chopped
- 1 Granny Smith apple, cored and chopped
- 1/2 cup water
- 2 teaspoons brown sugar
- 1/2 teaspoon ground cinnamon
- Fresh parsley leaves (optional)
- Combine 1/2 teaspoon salt, garlic powder, paprika, and pepper; sprinkle evenly over both sides of pork.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add pork to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan.
- Add remaining 1 tablespoon oil to pan (do not wipe pan clean); swirl to coat. Add apples and 1/2 cup water; cover and cook 6 minutes or until apples are tender.
- Uncover. Stir in 1/4 teaspoon salt, sugar, and cinnamon; cook 2 minutes or until apple is soft and most of liquid evaporates to become syrupy, stirring occasionally. Serve pork with apple mixture; top with parsley, if desired.
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