Directions:
- Cut tenderloin into 1 discs if using.
- Put pork between wax paper and pound until about 1/4 inch thick. You should have about 6 slices if using tenderloin.
- Combine flour with ginger, nutmeg and salt & pepper to taste. Dredge pork and shake off excess.
- In a non-stick skillet large enough to hold cutlets comfortably in one layer, heat clarified butter over medium heat. When hot, add pork and cook about 3 minutes on each side.
- Remove cutlets to a warm platter or serving plates. Add apples to the skillet. Cook a few minutes, turning to brown evenly. Add cider and raise heat to medium-high. As soon as the sauce is absorbed by apples and slightly thickens, pour over pork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 145.86 Kcal (611 kJ) | ||
| Calories from fat | 62.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.93g | 11% | |
|---|---|---|---|
| Cholesterol | 16.98mg | 6% | |
| Sodium | 391.87mg | 16% | |
| Potassium | 136.06mg | 3% | |
| Total Carbs | 17.11g | 6% | |
| Sugars | 6.68g | 27% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 3.78g | 8% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.8mg | 4% | |
| Calcium | 35.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 156.63 Kcal (656 kJ) | ||
| Calories from fat | 66.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.44g | 11% | |
|---|---|---|---|
| Cholesterol | 18.24mg | 6% | |
| Sodium | 420.8mg | 16% | |
| Potassium | 146.11mg | 3% | |
| Total Carbs | 18.37g | 6% | |
| Sugars | 7.17g | 27% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 4.06g | 8% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 0.8mg | 4% | |
| Calcium | 38.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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