2 oz. pork tenderloin
Nonstick spray coating
1 med. apple, cored and thinly sliced
3/4 cup apple juice or apple cider
1 small onion, chopped
1/4 tsp. salt
1/4 tsp. dried sage, crushed
1 8-oz. carton fat-free dairy sour cream
2 tbls. all-purpose flour
1 9-oz. package refrigerated spinach fettuccine or
4 oz. packaged dried spinach fettuccine, cooked and drained
Cracked black pepper (optional)
Trim fat from pork. Cut pork crosswise into 4 slices. Place each slice of pork, cut side down, between 2 pieces of plastic wrap. Lightly pound meat with the flat side of meat mallet to 1/2 inch thickness.
Spray an unheated large skillet with nonstick coating. Preheat the skillet over medium heat. Cook the pork slices, half at a time, in the skillet over medium-high heat for 3 1/2 to 4 minutes or until pork is slightly pink in the center and juices run clear, turning once. Remove pork from skillet. Keep warm.
For sauce, add apple slices, apple juice, onion, salt and sage to skillet. Bring just to boiling; reduce heat. Simmer covered, for 4 to 5 minutes or until apple is just tender. Using a slotted spoon, carefully remove apple slices and set aside. In a small bowl stir together sour cream and flour. Add sour cream mixture to skillet. Cook and stir until thickened and bubbly. Cook and stir for I minute more. Arrange pork and apple slices over fettuccine. Spoon sauce over pork, apple slices, and pasta. If desired, sprinkle with pepper.
Servings: 4
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