Cooking Recipe Pork Normande For 1

Recipe Ingredients

1 1/2 ts Butter or margarine

2 Frenched slices pork tender.

2 Thin slices onion

1 sm Apple, peeled and cored

1 ts Flour

1/4 c Apple juice

2 tb Water

1/2 ts Chicken stock mix

ds Salt

ds Pepper

2 ts Brandy, optional

1 tb Plain yogurt, drained

Directions

Heat butter or margarine in a small heavy skillet over medium heat.
Add pork tenderloin (or small cubes of pork roast) and brown slowly.
Lift out and set aside. Add onion to pan and stir over medium-low
heat 3 minutes. Slice apple into pan and stir 2 minutes. Sprinkle in
flour and stir to blend.

Remove pan from heat and stir in apple juice, water, stock mix, salt
and pepper. Return to heat and stir until boiling, slightly
thickened and smooth. Return meat to pan, cover and simmer 30 min,
turning once or until meat is fork tender.

Put meat on hot serving plate and stir brandy and yogurt into saluce
in skillet. Pour over meat.

Source: Margo Oliver's Good Food for One c. 1990 International
Self-Counsel Press Ltd. 1481 Charlotte Road, North Vancouver BC V7J
1H1

Shared but not tested by Elizabeth Rodier July 1993

Categories matching this recipe

Meats