Ingredients:

2 lbs. boneless pork tenderloins, thin 

1⁄4-inch slices garlic salt

1 tablespoon vegetable oil 

1 cup apple juice

3 tablespoons all-purpose flour

2 tart apples, sliced

1 cup Sun-Maid Natural Raisins or Golden Raisins

1 cup half-and-half

1⁄3 cup sliced green onions

 

Directions:

Sprinkle pork cutlets with garlic salt. In large skillet, heat oil; quickly brown pork a few slices at a time. Return pork and any juices to skillet.

 

Combine apple juice and flour; pour into skillet. Add apple slices and raisins. Cook, stirring frequently, until mixture comes to a boil and thickens.

 

Cover; reduce heat and sim- mer 5 minutes or until pork is tender. Remove pork, apples and raisins to serving dish; keep warm.

 

Bring pan juices to boil; blend in half-and-half. Cook until slightly thickened.

Pour sauce over pork, apples and raisins. Sprinkle with green onions.

 

Serves 4 to 6.