Pork With Apples ‘N’ Hazelnuts

• 1 pork tenderloin (1 pound), cut into 1/4-inch slices
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 medium apple, cut into wedges
• 1 medium carrot, julienned
• 1/2 cup chicken broth
• 1 cup heavy whipping cream
• 2 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon tomato paste
• Dash salt and pepper
• 2 tablespoons chopped hazelnuts

1. In a large skillet, cook pork in oil over medium heat for 2-3 minutes on each side or tender. Remove and keep warm.
2. In the same pan, saute the onion, apple and carrot for 1 minute. Add broth; cook and stir for 5 minutes or until liquid is evaporated.
3. Stir in the cream, vinegar, mustard, tomato paste, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until sauce is slightly thickened. Return pork to the pan; stir to coat. Sprinkle with hazelnuts.

pork tenderloin, olive oil, onion, apple, carrot, chicken broth, heavy whipping cream, red wine vinegar, mustard, tomato paste, salt, hazelnuts

Taken from www.tasteofhome.com/recipes/pork-with-apples-n-hazelnuts/ (may not work)