Recipe - Panfried Pork With Glazed Apples And Pears

1 Golden delicious apple,
peel/core, cut in 12 wedges
1 Ripe pear, peel/core, cut in
12 wedges
1 tablespoon Fresh lemon juice
2 tablespoon Pure maple syrup
One fourth cup Allpurpose flour
One fourth teaspoon Each salt and pepper
1 One half pound Tied boneless pork loin,
untied, cut in 12 slices
1 tablespoon Olive oil

SAUCE
1/3 cup Finely chopped onion
One fourth cup Dry white wine
2/3 cup Canned lowsodium chicken
broth
1 teaspoon Whole grain mustard
1/8 teaspoon Each salt and pepper
One half tablespoon Butter or margarine

Toss apple and pear wedges, lemon juice and maple syrup in a medium bowl to
mix. Mix flour, salt and pepper on a plate. Dredge pork in mixture;
shakeoff excess. Heat oil in a large skillet over high heat until hot, but
not smoking. Add pork, in batches if necessary, and cook, turning once,
until browned and no longer pink in middle, about 6 minutes. Remove to a
platter; cover to keep warm.

Sauce: Add onion and wine to skillet. Stir 12 minutes until nearly dry.
Add fruit mixture and broth. Bring to a boil and cook, stirring
occasionally, until fruit is soft and sauce is thickened, about 3 minutes.
Add mustard, salt, pepper and butter. Stir until butter melts. Fan 3 pork
slices on each of 4 dinner plates. Spoon on fruit and sauce and serve
immediately.

Recipe by: Women's Day 4/22/97 Posted to MCRecipe Digest V1 #611 by The
Taillons taillon@access.mountain.net on May 13, 1997