Apple-Mushroom Pork Tenderloin

2 (3/4 lb.) pork tenderloins
1/2c. all purpose flour
½ tsp. salt
¼ tsp. pepper
Vegetable cooking spray
2 c. sliced fresh mushrooms
1 clove garlic, minced
¾ c. frozen unsweetened apple juice concentrate, thawed (Undiluted)

Trim fat from tenderloins; cut each tenderloin into 6 slices. Place slices between two sheets of heavy-duty plastic wrap; flatten to ¼ inch thickness, using a meat mallet or rolling pin. Combine flour, salt, and pepper; dredge tenderloin slices in flour mixture. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add tenderloin slices; cook 2 to 3 minutes on each side or until browned. Remove from skillet and set aside. Add mushrooms and garlic to skillet; cook, stirring constantly, 1 minute. Add apple juice concentrate and tenderloin slices; bring to a boil. Reduce heat and simmer uncovered, 5 minutes. Makes 6 servings
Source: Forever Thin Cookbook

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