Ingredients
3/4 teaspoon poultry seasoning1/2 teaspoon garlic salt1/2 teaspoon pepper1/4 teaspoon ground nutmeg1/4 teaspoon salt1 pork tenderloin (1 pound)1 tablespoon butter1 medium tart apple, sliced 1 tablespoon canola oil1/2 cup reduced-sodium chicken broth1/2 cup white wine or additional broth1 tablespoon cornstarch3 tablespoons thawed apple juice concentrateChopped fresh parsley, optional
Preparation
Mix the first 5 ingredients. Cut tenderloin crosswise into 8 slices; pound each with a meat mallet to 1/2-in. thickness. Sprinkle pork with seasoning mixture.
In a large nonstick skillet, heat butter over medium heat. Add apple; cook and stir until crisp-tender, 3-4 minutes. Remove from pan.
In same pan, heat oil over medium-high heat. Working in batches, brown pork on both sides; remove from pan.
Add broth and wine to pan, stirring to loosen browned bits. Mix cornstarch and apple juice concentrate until smooth; stir into broth mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
Return pork and apple to pan. Reduce heat to medium; cook, covered, until a thermometer inserted in pork reads 145°, 3-5 minutes. Let stand 5 minutes. If desired, sprinkle with parsley.
