• 1 pound pork tenderloin
  • 2 teaspoons vegetable oil (divided)
  • 2 stalks celery (sliced thinly)
  • 2 green onions (sliced)
  • 1/4 cup pecans (chopped)
  • 3 tablespoons raisins
  • 2 red apples (tart, cored and cut into thin wedges)
  • 1/2 cup sour cream
  • 1/2 cup light cream
  • 1 teaspoon lime juice
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 can green chiles (seeded and chopped)


  1. Cut tenderloin into 1/4-inch slices, slice each into strips. Heat one teaspoon oil in nonstick skillet, stir-fry pork for 3 minutes, remove from pan. Heat remaining oil and stir-fry celery, onion and pecans for 2-3 minutes. Add raisins and apples, cook one minute longer. Return pork to pan. Stir together remaining ingredients, add to skillet, turn heat to medium-low; cook until slightly bubbling (do not allow to boil), stirring constantly, about 4-5 minutes.
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