- 1 pound pork tenderloin
- 1/2 teaspoon garlic salt
- 3/4 teaspoon poultry seasoning
- 1/4 teaspoon nutmeg
- 4 teaspoons green peppercorns (crushed)
- 1 tablespoon butter
- 1 tart apple (unpeeled, cored, cut into 1/4- inch slices)
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- 3 tablespoons apple juice concentrate (thawed)
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- seedless red grapes (optional)
- Cut pork tenderloin crosswise into 1/2-inch slices. In small bowl, combine garlic salt, poultry seasoning and nutmeg. Sprinkle seasoning mixture over each pork slice; coat both sides lightly with peppercorns. Heat margarine in 12-inch skillet over medium-high heat. Add apple slices; cook 3-4 minutes or until crisp-tender. Remove apples; set aside. Heat oil in same skillet over medium heat. Add pork slices; brown about 2 minutes per side. Remove pork from skillet.
- In small bowl, dissolve cornstarch in apple juice concentrate. Add to same skillet; stir in wine and broth. Bring to a boil, stirring constantly. Return pork slices to skillet, reduce heat to low. Cover and simmer 10 minutes or until pork is tender. Place pork on serving plate. Top with apple wedges; spoon wine mixture over pork and apples. Garnish with red seedless grapes, if desired.