We made a dish similar to this at one of the restaurants I line-cooked in.  My husband and I were low-carb eaters during the time that I worked there and that dish was one of our splurges…just a little fruit to go with the cream sauce and meat that was allowed in our eating plan.

This one is my own creation.  The Granny Smith apple and cranberries keep it from being too sweet but go well with the pork and cream. It is not a light dish, but melt-in-your-mouth creamy and delicious when you feel like having a rich meal.

Ingredients:

1/2 lb. pork loin thinly cut

1 c. all-purpose flour

3 T butter

1 tart, crisp apple such as Granny Smith, thinly sliced in cross section fashion

2 T dried cranberries

2 T pine nuts

1/4 dry white wine

salt

pepper

Dash of nutmeg

Dash of coriander

1/2 c. cream

Extra virgin olive oil

Method:

Heat 1/2″ oil in a skillet.  Add salt and pepper to the flour in a shallow dish.  Dredge pork loin slices in flour.

Cook just until the edges are beginning to brown.  Drain on absorbent paper and set aside.

Melt butter in a large, clean saute pan.  Lay apple slices in the butter.

Cook for one minute and turn over.  Add pine nuts and cranberries to the pan.

Continue to cook the apples in the berries and nuts until they begin to get tender.  Deglaze the pan with the wine.

Pour in the cream, spices, and salt and pepper to taste.

Place the cooked pork in the pan and cook until the liquid is reduced.

Plate, pouring sauce over the apples and pork.

Makes 4 servings.