Pork Tenderloin With Roasted Apples
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 376 |
| Total Fat | 13.5 g |
| Saturated Fat | 3 g |
| Sodium | 545 mg |
| Total Carbohydrate | 27 g |
| Dietary Fiber | 5 g |
| Protein | 37 g |
Servings and Times
| Servings | 2 |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Pork tenderloin | 1 (12-ounce) |
| Salt | ¼ teaspoon |
| Freshly ground pepper to taste | |
| Olive oil | 2 teaspoons |
| Dijon mustard | 2 tablespoons |
| White onion, sliced | 1 |
| Granny Smith apples, cored, peeled, and cut into thick slices | 2 |
- Directions
- Preheat oven to 450°F.
- Heat oil in a large ovenproof skillet over medium-high heat. Season pork with salt and pepper, then add to pan and sear about 5 minutes, or until all sides are brown. Transfer to a plate, let cool slightly, then spread mustard over top and sides of pork.
- Add onion slices and apples to skillet, reduce heat to medium, and sauté about 5 minutes, until golden. Place pork on top of the apple-onion mixture.
- Transfer skillet to the oven and roast about 20-25 minutes, until a meat thermometer inserted into the center of the pork registers 150°F. Transfer pork to a platter, tent with foil, let stand 5 minutes, then serve.
Exchanges
5 lean meats; 1 fruit; 1 fat; 0.5 vegetable
Side Suggestions: Roasted Red Potatoes
Cut 2 red potatoes into eight sections, toss with olive oil, season with salt, and roast in the 450°F oven 30-40 minutes, or until done.