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Austrian Pork Loin with Apples and Cranberry Sauce
Pork and Fruit:
1 lb Boneless pork loin, - trimmed of all fat - cut in 1/4" slices
1/2 ts Dried thyme leaves
1/4 ts Black pepper
1/4 ts Salt; optional
1 c Onion; chopped
2 ts Margarine, non-diet, - tub-style corn oil -or canola
2 lg Tart apples, peeled, - cored, and - thinly sliced
1 cn Cranberry sauce, whole
1 tb Worcestershire sauce
1 tb Apple cider vinegar
2 tb Packed brown sugar
8 oz Reduced-fat egg noodles - cooked as directed
Sprinkle pork with thyme, pepper, and salt, if desired. In Dutch oven or similar large, heavy pot, combine pork, onion, and margarine. Cook over medium heat, stirring frequently, until pork has changed color.
Add apples, cranberry sauce, Worcestershire sauce, vinegar, and brown sugar and stir to mix well. Bring to a boil. Reduce heat, cover, and simmer 40 mins, stirring occasionally, until pork is tender.
Serve over cooked noodles.
Some general comments about this recipe:
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