Autumn Pork Skillet

• 1 34-2 lbs pork loin or 1 34-2 lbs tenderloin
• garlic salt
• 1 tablespoon vegetable oil
• 1 cup apple juice
• 2 tablespoons all-purpose flour
• 2 tart apples, sliced
• 1 cup sun-maid raisins
• 1 teaspoon cinnamon
• 12 teaspoon ginger
• 1 cup whipping cream (optional) or 1 cup half-and-half cream (optional)
• 13 cup sliced green onion

1. Cut pork into 1/4-inch slices; sprinkle each with garlic salt.
2. In large skillet, brown pork slices in oil, a few slices at a time.
3. Return pork and any juices to skillet.
4. Combine apple juice and flour; pour into skillet.
5. Add apple slices, raisins, cinnamon and ginger.
6. Cook, stirring frequently, until mixture comes to a boil and thickens.
7. Cover; reduce heat and simmer 10 minutes or until pork is tender.
8. Remove pork, apples and raisins to serving dish; keep warm.
9. Bring pan juices to a boil; blend in whipping cream.
10. Cook until slightly thickened.
11. Pour cream mixture over pork, apples and raisins.
12. Sprinkle with green onions.

pork loin, garlic, vegetable oil, apple juice, flour, tart apples, raisins, cinnamon, ginger, whipping cream, green onion

Taken from www.food.com/recipe/autumn-pork-skillet-82083 (may not work)