Ingredients
1 1/2 tsp butter or margarine
2 frenched slices pork tender.
2 thin slices onion
1 small apple, peeled and cored
1 tsp flour
1/4 cup apple juice
2 tbsp water
1/2 tsp chicken stock mix
1 dash salt
1 dash pepper
2 tsp brandy, optional
1 tbsp plain yogurt, drained
Directions
Heat butter or margarine in a small heavy skillet over medium heat.
Add pork tenderloin (or small cubes of pork roast) and brown slowly.
Lift out and set aside. Add onion to pan and stir over medium-low
heat 3 minutes. Slice apple into pan and stir 2 minutes. Sprinkle in
flour and stir to blend.
Remove pan from heat and stir in apple juice, water, stock mix, salt
and pepper. Return to heat and stir until boiling, slightly
thickened and smooth. Return meat to pan, cover and simmer 30 min,
turning once or until meat is fork tender.
Put meat on hot serving plate and stir brandy and yogurt into saluce
in skillet. Pour over meat.
Source: Margo Oliver's Good Food for One c. 1990 International
Self-Counsel Press Ltd. 1481 Charlotte Road, North Vancouver BC V7J
1H1
Shared but not tested by Elizabeth Rodier July 1993
Servings: 1 servings
Pork Normande For 1 Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
It is possible to follow the history of written recipes far back into history, at least as far into history as early Egypt, and possibly even further than that. In practice though, generally, these early cookbooks were just very basic hieroglyphic or cunieform instructions for preparing meals.
Later on, we find some recipe books which appeared in the 14th Century - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian curry that is served today, but rather descriptions of the types of meals prepared by the cooks of the rich and wealthy people of the time. By the time we get to the 20th century, cook books were in great demand, mostly as a result of higher levels of literacy, people having more free time and having more money. |
We hope you enjoy this Pork Normande For 1 recipe.
