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Categories:
pork tenderloin flour paprika thyme sage salt olive oil onion apple berries garlic applesauce white wine apple cider vinegar brown sugar sourdough rye bread mustard
Viewed: 78 - Published at: 6 months agoIngredients
- 8 ounces pork tenderloin, cut into chunks
- 1 tablespoon flour
- 12 teaspoon paprika
- 1 teaspoon dried thyme
- 1 12 teaspoons rubbed sage
- 1 teaspoon salt and pepper
- 1 -2 tablespoon olive oil
- 1 medium onion, sliced
- 1 medium apple, sliced (Honeycrisp is the best)
- 7 -10 allspice berries
- 2 -3 garlic cloves, minced
- 1 cup applesauce
- 12 cup white wine
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 4 slices sourdough rye bread
- spicy Dijon mustard
Method
- Mix together flour, paprika, thyme, sage, salt and pepper.
- Using half of dry mixture, coat sides of pork chunks.
- Heat oil on medium high in a deep-sided pan.
- Brown pork chunks (2-3 min.)
- and then remove from pan.
- Add onion slices, apple slices, garlic and allspice berries to pan.
- Saute for 4-5 min., or until the onions and apples begin to soften.
- Whisk together applesauce, white wine, cider vinegar, and brown sugar in a small bowl.
- Add to pan.
- If mixture is too thick, thin with water until desired consistency (should be somewhat thick though).
- Bring to boil.
- Add pork chunks and remaining dry spice and flour mixture.
- Stir until mixed and pork is coated with sauce.
- Cover pan and simmer on low for 10 minute.
- Remove pork from sauce.
- Layer on sourdough rye slices covered thinly with mustard.
- Top with onion and apple slices from sauce.
- Form into sandwich and enjoy!
