Apple Cider Roasted Pork Tenderloin
Recipe by Kathleen Zelman, MPH, RD/LD
- 1 (2 pound) pork tenderloin sliced into 1-inch thick medallions
- Dash salt and pepper
- 1/2 teaspoon Chinese Five Spice Powder (or substitute cinnamon)
- 1 tablespoon olive oil
- 1 shallot, diced
- 3 large apples, peeled and sliced 1/2 inch thick (Granny Smith, Cortland or Jonagold)
- 3 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 1/3 cup apple cider
- 1 teaspoon fresh lemon juice
- 1 tablespoons fresh rosemary, finely chopped
Heat 1 tablespoon of olive oil in a large skillet coated with cooking spray, over medium high heat. Rub pork with salt, pepper and cinnamon. Add pork and sauté 2-3 minutes per side until 145 internal temperature. Remove from pan, tent with foil and set aside.
In the same skillet, over medium high heat, add shallots, apple cider and maple syrup and bring to a boil, scraping up any browned bits – about 1 minute. Whisk in mustard and lemon juice. Add apple slices to pan, reduce heat to medium, toss apples with sauce, cover and simmer until apple slices are tender.
Return pork medallions and accumulated juices to pan; stir to combine with apples and sauce. Serve medallions with apples and sauce, garnish with fresh rosemary.
Calories from fat: 72 (25%)
Saturated Fat: 2g
Dietary Fiber: 3g