Yield:
4 to 6 servingsIngredients
2 pounds pork tenderloin, cut into 1-inch cubes
1 teaspoon salt
1 tablespoon olive oil
1 large onion, halved and then sliced
1⁄8-inch thick
6 ounces portobello mushrooms, halved and then sliced
3 Granny Smith apples, peeled, cored, and sliced 1⁄4-inch thick
1-1/2 teaspoons dried sage
1-1/2 teaspoons salt
1/4 teaspoon red pepper flakes
1 tablespoon Dijon mustard
2 tablespoons butter
1/4 cup flour
1 cup apple juice
Vegetable cooking spray
2 tablespoons sugar
Piecrust for one 10-inch pie
Egg wash: 1 whole egg beaten with 1 tablespoon water
Instructions
In a medium bowl, toss cubed pork with salt; set aside. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half the pork tenderloin cubes and saut
