• 1/2 tsp. garlic salt
• 3/4 tsp. poultry seasoning
• 1/4 tsp. nutmeg
• 1 lb. boneless pork tenderloin chops, cut crosswise into 1/2 inch slices
• 1 Tbs. whole green peppercorns, crushed
• 1 Tbs. unsalted butter
• 1 Granny Smith apple, unpeeled, cored, cut into 1/4 inch slices
• 1 Tbs. vegetable oil
• 1 Tbs. cornstarch
• 3 Tbs. apple juice concentrate, thawed
• 1/2 cup dry white wine
• 1/2 cup chicken stock
• 1 cup seedless red grapes, optional

Combine first 3 ingredients in a bowl. Sprinkle seasoning mixture over each pork slice. Coat both sides lightly with peppercorns. Melt butter in a heavy nonstick skillet over medium high heat. Add apple slices and cook 3-4 minutes or until crisp-tender. Remove apples and set aside. Heat oil in same skillet over medium heat. Add pork slices and brown about 2 minutes per side. Remove pork from skillet. Combine cornstarch and apple juice concentrate in a bowl until dissolved. Add to same skillet. Stir in wine and stock. Bring to a boil, stirring constantly. Return pork slices to skillet and reduce heat to low. Cover and simmer 10 minutes or until pork is tender. Place pork on a serving plate. Top with apple wedges. Spoon wine mixture over pork and apples. Garnish with grapes if desired.

Per serving: calories 311, fat 11.3g, 35% calories from fat, cholesterol 79mg, protein 26.6g, carbohydrates 20.8g, fiber 1.5g, sugar 16.8g, sodium 223mg, diet points 7.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.2, Bread: 0.1, Lean meat: 0.1, Fat: 2.1, Sugar: 0.0, Very lean meat protein: 3.6

  view detailed nutritional information

The recommended wines are: Chardonnay, Burgundy, or Cabernet Sauvignon.