Tuesday, November 20, 2007

Mustard-Apple-Sage Pork Loin with Green Salad

We had some Thanksgiving ingredients left over and since pork and apples go well together, and we had a pork loin in the freezer, this dish seemed like a good use of everything. Giao found it a bit too sweet, but he doesn't really like sweet with savory. We served it with a fresh green salad.

-2 tb whole grain mustard
-1/2 dry white wine
-salt and pepper to taste
-1 handful fresh sage leaves, chopped
-1 lb pork loin, cut in bite size pieces
-1/2 onion, diced
-3 apples, peeled, cored and diced

Mix the wine, salt, pepper and mustard together and marinate the pork pieces for at least 1/2 and hour. Sautee the onion in a bit of olive oil. When becoming translucent, add the pork and sautee until cooked through. In another pan, sautee the diced apple in butter until brown and soft. When pork is done, add the apple and sage and stir to combine.

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