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Pork Tenderloin Apple Sauté
1/2 tsp. (3 ml) salt
1/2 tsp. (3 ml) oregano leaves
pepper, to taste
3 tbsp. (45 ml) all purpose flour
3/4 lb. (340 g) pork tenderloin, cut in 1/8"(3 mm) slanting slices
1/4 cup (60 ml) vegetable oil
1 onion, large, chopped
1 Golden Delicious apple, large, cored and thinly sliced
2 tbsp. (30 ml) Dijon mustard
1 cup (250 ml) milk
2 tbsp. (30 ml) sweet pickle relish
2 tbsp. (30 ml) raisins
chopped parsley
Combine salt, oregano, pepper and flour. Dredge meat in flour mixture, shake off
excess. Set remaining flour mixture aside. Set control to 350ºF (175ºC) and
preheat. Add 2 tbsp. (30 ml) oil. When oil is hot, add pork and stir-fry until
browned (about 4 minutes). Remove pork and set aside. Add remaining oil and
onion and stir-fry until the onion is tender (approximately 2 minutes). Add
remaining flour mixture and apple; stir-fry for about 1 minute. Add mustard and
milk; bring to a boil, then return meat to Wok and stir-fry for about 2 minutes.
Stir in relish and raisins and sprinkle with parsley.
Makes 3 or 4 servings.
Slivered Chicken and Walnuts
3 tbsp. (45 ml) vegetable oil
1 lb. (450 g) chicken breast, skinned, boned and cut into matchstick size pieces
1 tbsp. (15 ml) soy sauce
1 tsp. (5 ml) cornstarch
1/2 cup (125 ml) walnut halves
1 green pepper, seeded and cut in 1" (2.5 cm) squares
1/2 tsp. (3 ml) ginger root, finely minced
cooking sauce
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Booklet TWK-60 3/26/03 1:30 PM Page 22