Pork Tenderloin Normandy

This is a really unusual recipe that I loved as a kid. There seemed to be a stir fry craze going on in the late 80s-early 90s where woks were available everywhere, and at the time, my family purchased a Stir Fry cookbook from Sunset (Copyright 1988). There are some weird recipes in this stir fry book, including stir fried Mexican and stir fried French, including this recipe. I was lucky enough to inherit this cookbook and finally tried making this dish. I don't know why I haven't made it before. The pork comes out so tender and tasty with this cooking method! And for its creamy consistency, it really isn't all that high in fat. The picture doesn't do it justice because the colors all look the same, but trust me, this one is a keeper! The best thing about eating this as an adult was realizing that I loved the dijon flavor of the sauce when I was a kid, even though at the time, this picky kid swore she hated all mustard. I was a funny kid.

Pork Tenderloin Normandy
1/2 tsp each of salt & dry oregano

1/8 tsp pepper

3 Tbs AP Flour

12 Oz Pork Tenderloin, trimmed of all visible fat and sliced into thin medalions, then in half to form stir fry strips

4 Tbs "I Can't Believe Its Not Butter" Stick (original called for unsalted butter)

1 Large Onion, diced

1 large Golden Delicious apple, cored & thinly sliced

2 Tbs Dijon Mustard

1 Cup Milk
Combine Salt, Oregano, Pepper and Flour. Dredge Pork in flour mixture. Reserve remaining flour mixture. Stir Fry pork over medium high heat in 2 Tbs of the "Butter" until no longer pink (2-3 minutes). Remove pork and set aside. Add remaining "Butter" and stir fry onion until soft, about 3 minutes. Add apple and sprinkle with flour mixture remaining. Stir fry about 1 minute. Add milk & mustard. Bring to a boil, stirring well until sauce is thickened. Return meat to wok/pan and cook for about 2 more minutes or until heated through. Serve with rice. Makes 4 servings.

Nutrition Info: Calories: 293.1, Fat: 11.6g (3.4 Sat, 2.1 Poly, 3.6 Mono), Carbs: 18.8, Fiber: 2.3