Apple & Spice Pork Tenderloin Recipe

Apple & Spice Pork Tenderloin Recipe
Apple & Spice Pork Tenderloin Recipe photo by Taste of Home
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Apple & Spice Pork Tenderloin Recipe

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My family loves pork tenderloin, so I created this hearty meal. This slightly sweet preparation is one of our favorites. It's also an impressive dish for company.—Joyce Moynihan, Lakeville, Minnesota.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3/4 teaspoon poultry seasoning
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 pork tenderloin (1 pound)
  • 1 tablespoon butter
  • 1 medium tart apple, sliced
  • 1 tablespoon canola oil
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup white wine or additional broth
  • 1 tablespoon cornstarch
  • 3 tablespoons thawed apple juice concentrate
  • Chopped fresh parsley, optional

Directions

Mix the first five ingredients. Cut tenderloin crosswise into eight slices; pound each with a meat mallet to 1/2-in. thickness. Sprinkle pork with seasoning mixture.
In a large nonstick skillet, heat butter over medium heat. Add apple; cook and stir 3-4 minutes or until crisp-tender. Remove from pan.
In same pan, heat oil over medium-high heat. In batches, brown pork on both sides; remove from pan.
Add broth and wine to pan, stirring to loosen browned bits from pan. Mix cornstarch and apple juice concentrate until smooth; stir into broth mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
Return pork and apple to pan. Reduce heat to medium; cook, covered, 3-5 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes. If desired, sprinkle with parsley. Yield: 4 servings.
Originally published as Apple & Spice Pork Tenderloin in Healthy Cooking Annual Recipes Annual 2016, p149

Nutritional Facts

3 ounces cooked pork with 1/3 cup apple mixture: 260 calories, 10g fat (3g saturated fat), 71mg cholesterol, 413mg sodium, 14g carbohydrate (9g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.

  • 3/4 teaspoon poultry seasoning
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 pork tenderloin (1 pound)
  • 1 tablespoon butter
  • 1 medium tart apple, sliced
  • 1 tablespoon canola oil
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup white wine or additional broth
  • 1 tablespoon cornstarch
  • 3 tablespoons thawed apple juice concentrate
  • Chopped fresh parsley, optional
  1. Mix the first five ingredients. Cut tenderloin crosswise into eight slices; pound each with a meat mallet to 1/2-in. thickness. Sprinkle pork with seasoning mixture.
  2. In a large nonstick skillet, heat butter over medium heat. Add apple; cook and stir 3-4 minutes or until crisp-tender. Remove from pan.
  3. In same pan, heat oil over medium-high heat. In batches, brown pork on both sides; remove from pan.
  4. Add broth and wine to pan, stirring to loosen browned bits from pan. Mix cornstarch and apple juice concentrate until smooth; stir into broth mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
  5. Return pork and apple to pan. Reduce heat to medium; cook, covered, 3-5 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes. If desired, sprinkle with parsley. Yield: 4 servings.
Originally published as Apple & Spice Pork Tenderloin in Healthy Cooking Annual Recipes Annual 2016, p149

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