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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the pork into 1 inch thick slices. Place between sheets of waxed paper and pound to 1/4 inch thickness. season with salt and pepper. | 2. In a large skillet over medium heat, melt 2 tbsp of the butter. Add pork slices and cook 2 minutes on each side, or until cooked through. Transfer to a warmed platter and cover with foil to keep warm. | 3. In the same skillet over medium heat, melt the remaining 2 tbsp butter. Add the apples and saute for 2-3 minutes, or until the apples are lightly browned. With a slotted spoon, transfer the apples to the platter with the pork. | 4. In the same skillet ovewr medium heat, add the shallot and cook for a minute. Add the sage, cider, and vinegar and bring to a boil, scraping any browned bits from the bottom of the pan. Add the chicken stock and boil, stirring for 3 to 4 minutes, or until reduced by half. Stir in the cream, pork, and juices from the platter. Cook, turning the pork once, for 1 or 2 minutes. | 5. Serve pork with sauce spooned over the pork and apple on the side. Sprinkle parsley over to garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	24	ounces		816.0	0.0	140.42	24.004
salt pepper				-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
granny smith apple	2		peeled cored quatered	238.96	56.0732	1.8128	0.7828
shallot	2	tablespoons	minced	14.4	3.36	0.5	0.02
sage	1/2	teaspoon	crumbled dried	-	-	-	-
cider	1/2	cup		25.095	1.1114	0.0	0.0
cider vinegar	1/2	cup		25.095	1.1114	0.0	0.0
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
heavy cream	2/3	cup		272.0	2.1919999999999997	2.272	28.864
flat leaf parsley	1	tablespoon	minced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.