Instructions: Each boneless pork top loin (1/2-3/4-inch thick)

(4-6-oz each)

1 teaspoon prepared mustard
pinch your choice salt free seasoning blend butter-flavored or olive oil cooking spray - as needed
APPLESAUCE AND ONIONS:
2/3 cup chopped onion
1 tablespoon whole-grain mustard 1/4 cup unsweetened applesauce - or more to taste
2 tablespoons cranberry or apple juice - may double for taste
1 cup vegetable stock
1 green onion
finely chopped
pinch marjoram and/or paprika (optional)

Instructions:
1. PORK: season lightly with salt and generously with coarsely ground pepper. Add a pinch of Spread the mustard lightly on both sides of the pork. Heat a Foreman Grilling Machine. Lightly spray the grill or the pork. Add the pork and cook for 4 minutes. Unplug the grill and let the meat rest in the grill for 1 minute. Transfer from the grill pan onto a plate.

2. SAUCE: MEANWHILE saute onions in a nonstick, sprayed saucepan until soft and lightly brown (3 to 4 minutes). Stir in the remaining mustard, applesauce, juice and stock then bring to the boil. Boil for 2 to 3 minutes to reduce the sauce. Add the onion and marjoram and/or paprika (if using). Stir to warm. Distribute sauce over each serving of pork. Serve hot.

NOTES -

This recipe is the result of last nights taste test of Apple and Mustard Pork from the November 2001 issue of the BBC Good Food magazine. They suggested we brown the pork, remove it, make the sauce and finish cooking the pork in the sauce as it simmers and reduces. The result was boiled pork.

Here are our changes for next time. TECHNIQUE: Since the Foreman grill produces tender fried pork without a steamed or boiled taste, we think it or a broiler produces better tasting pork. Make the sauce separately and serve on top. Add MUSTARD to taste.

We agreed with Louise, who said in her Taste Team Comment in the magazine: "The mustard flavor wasnt as strong as expected - next time I might double the quantity." We made it with 1 tsp per side of pork; tasted the sauce, and ended up doubling the mustard.

FINISHING: It also needed color and a taste contrast, so we garnished with green onion.

SALT FREE SEASONINGS: Lawrys Salt-Free 17; Tones Perc; Beau Monde, etc.

Description: "George Foreman Grilling machine or broiler"

Serving Ideas : Colcannon (potatoes and cabbage); or fried baby eggplant and broccoli

NOTES :
This recipe, reflects our changes in seasonings and technique. Grill the pork quickly. The sauce is simple and scrumptious; a green onion adds kick. Serve with a Colcannon of potatoes and Brussels sprouts for a very happy meal.

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