Title: Panfried Pork with Glazed Apples and Pears
Categories: Not, Sent
Yield: 4 Servings

1 Golden delicious apple,
-peel/core, cut in 12 wedges
1 Ripe pear, peel/core, cut in
-12 wedges
1 tb Fresh lemon juice
2 tb Pure maple syrup
1/4 c All-purpose flour
1/4 ts Each salt and pepper
1 1/2 lb Tied boneless pork loin,
-untied, cut in 12 slices
1 tb Olive oil

-----------------------------------SAUCE-----------------------------------
1/3 c Finely chopped onion
1/4 c Dry white wine
2/3 c Canned low-sodium chicken
-broth
1 ts Whole grain mustard
1/8 ts Each salt and pepper
1/2 tb Butter or margarine

Toss apple and pear wedges, lemon juice and maple syrup in a medium bowl to
mix. Mix flour, salt and pepper on a plate. Dredge pork in mixture;
shakeoff excess. Heat oil in a large skillet over high heat until hot, but
not smoking. Add pork, in batches if necessary, and cook, turning once,
until browned and no longer pink in middle, about 6 minutes. Remove to a
platter; cover to keep warm.

Sauce: Add onion and wine to skillet. Stir 1-2 minutes until nearly dry.
Add fruit mixture and broth. Bring to a boil and cook, stirring
occasionally, until fruit is soft and sauce is thickened, about 3 minutes.
Add mustard, salt, pepper and butter. Stir until butter melts. Fan 3 pork
slices on each of 4 dinner plates. Spoon on fruit and sauce and serve
immediately.

Recipe by: Women's Day - 4/22/97 Posted to MC-Recipe Digest V1 #611 by The
Taillons on May 13, 1997