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Title: Spiced Pork and Apples
Categories: Entree Meat
Yield: 2 Servings
| 1/3 | lb | Boneless pork tenderloin |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground cloves |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Ground white pepper |
| 1/4 | c | Unsweetened apple juice |
| 1 | ts | Soy sauce |
| 1 | ts | Cider vinegar |
| 1 | ts | Cornstarch |
| 1 | ts | Vegetable oil |
| 1 | Apple; unpeeled - cored and sliced | |
| 1 | c | Hot cooked rice |
Cut pork across grain into very thin slices. Blend spices and sprinkle over pork; set aside. Blend apple juice, soy sauce, vinegar and cornstarch in small bowl; set aside. Heat oil in medium skillet over medium-high heat. Add pork and cook, stirring constantly, 4 minutes or until browned. Remove pork from skillet. Add apple to skillet; stir and cook until apple is lightly browned. Return pork to skillet; add apple juice mixture and cook, stirring, until sauce is thickened. Serve over rice.
Microwave Oven Instructions: Follow first three lines of conventional method. Combine oil and pork in medium microproof baking dish. Cover and cook on HIGH (maximum power) 1 minute. Stir and cook on HIGH one more minute. Add apples; cover and cook 2 minutes. Add apple juice mixture, stir, and cook uncovered on HIGH power 1 minute. Pour liquid into 1-cup glass measuring cup. Cook uncovered on HIGH 1 minute; pour over pork mixture. Let stand 2 minutes. Serve over rice.
Each serving provides: * 323 calories * 24.1 g. protein * 6.3 g. fat * 41.4 g. carbohydrate * 222 mg. sodium * 70 mg. cholesterol
Source: Cooking for Two or a Few Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias
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