1 1/2 cups sliced peeled Granny Smith apple (about 1/2 pound)
1/2 cup Madeira wine or dry sherry
1/4 cup fat-free, less-sodium chicken broth
1/4 cup minced shallots
2 teaspoons whole-grain Dijon mustard
How to Make It
Preheat oven to 425°.
Rub pork with 1/2 teaspoon oil, thyme, salt, and pepper. Heat the remaining 1/2 teaspoon oil in a large, heavy ovenproof skillet over high heat. Add pork; cook 5 minutes, browning on all sides. Add apple to skillet. Insert meat thermometer into thickest portion of pork; bake at 425° for 17 minutes or until thermometer registers 160° (slightly pink). Remove pork from skillet; keep warm. Return skillet to stove top; stir in Madeira, broth, and shallots. Bring to a boil; cook until reduced to 1 cup (about 2 minutes). Stir in mustard. Slice pork into 1/4-inch-thick slices. Serve with sauce.
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