This pork tenderloin recipe is flavorful and a perfect meal for fall. Plus it’s all made in one pan!
Yield: 6 servings
- 2 (3/4 pound) pork tenderloins, trimmed
- ¾ cup all-purpose flour
- ½ tsp salt
- ¼ tsp pepper
- Vegetable cooking spray
- 1 clove garlic, minced
- 1 cup sliced fresh mushrooms
- 1-2 apples, thinly sliced, such as Granny Smith
- ¾ cup frozen apple juice concentrate, thawed and undiluted
- Cut each tenderloin crosswise into 6 medallions. Place medallions, cut side down, between two sheets of plastic wrap; flatten medallions to ¼ inch thickness, using a meat mallet or rolling pin.
- Combine flour, salt, pepper and coat pork slices with flour mixture.
- Coat a large nonstick skillet with cooking spray; place skillet over medium heat until hot.
- Arrange pork in skillet and cooked until browned on both sides.
- Remove port from pan; set aside. Add garlic, mushrooms and apples; cook about 30 seconds stirring constantly. Add apple juice concentrate and pork. Simmer 3 minutes or until thoroughly heated.
- If preferred, boneless, skinless chicken breasts can be substituted for pork tenderloins.