MAIN COURSES
CLOSE1 Tbsp lime juice
2 medium apples, peeled and cut into 1/2-inch cubes
1-1/2 pounds pork tenderloin, cut into 1 inch pieces
2 Tbsp canola oil, divided
2 to 3 jalapeno peppers, seeded and chopped
1 small onion, chopped
1 garlic clove, minced
1 cup chopped fresh or frozen cranberries
1 can (8 oz) sliced water chestnuts, drained
1/2 cup unsweetened apple juice
1/4 cup packed brown sugar
1 tsp ground cumin
1 tsp grated lime peel
1/2 tsp salt
1/8 tsp pepper
2 Tbsp chopped green onion
In a bowl, toss lime juice with apples; set aside. In a large nonstick skillet, brown pork in 1 tablespoon oil. Remove and keep warm. Saute jalapenos, onion and garlic in remaining oil until tender. Add the cranberries, water chestnuts, apple juice, brown sugar, cumin, lime peel, salt, pepper and apples. Cook and stir over medium heat for 5-7 minutes.
Return pork to the pan. Reduce heat; cover and cook until fruit is tender and meat juices run clear. Garnish with green onion.
Yield: 6 servings.
