Pork Mignons With French Applesauce

Pork Mignons With French Applesauce

Consider doubling the sauce to serve over whole-wheat pancakes, or eat all alone

for dessert.

CAL/SERV :

250

PREP TIME :

15 MINS

YIELDS :

4 SERVINGS

COOK TIME:

25 MINS

INGREDIENTS
  • 1 pair pork tenderloins (about 2 lb)
  • ¼ tsp salt
  • ⅛ tsp ground black pepper
  • 2 medium apples, rinsed and cored, but not peeled (try Golden Delicious or Rome)
  • 2 Tbsp dark seedless raisins
  • 2 Tbsp walnuts, broken into coarse pieces
  • ½ tsp cinnamon
  • Cooking spray

INSTRUCTIONS
  1. Preheat oven broiler on high temperature, with the rack 3 inches from heat source.
  2. Cover broiler pan with aluminum foil for easy cleanup. Spray foil lightly with cooking spray. Set aside.
  3. Cut 8 slices (pork rounds), each 1½ inches thick, from the center of the pair of pork tenderloins. Refrigerate or freeze the ends for another use. Place pork rounds on the foil-covered broiler pan. Sprinkle with salt and pepper. Set aside a few minutes while broiler heats
  4. Meanwhile, heat ½ cup water to boiling in a medium nonstick pan. Slice cored apples from  top to bottom in ¼-inch wide pieces. Add apples, raisins, walnuts, and cinnamon to boiling water. Reduce heat to medium. Cover.  Simmer, stirring occasionally, until apples are soft and easily pierced with a fork. Set aside until pork is cooked.
  5. Broil pork tenderloins for 5–10 minutes per side (for a minimum internal temperature of 160 °F).
  6. To serve, place two pork rounds on each dinner plate. Top with one-fourth of the applesauce. 

Tip: Delicious with rice and a side of Cinnamon-Glazed Baby Carrots.

Nutrition (per serving):

Calories 250, Total fat 9 g, Saturated fat 3 g, Cholesterol 80 mg, Sodium 200 mg, Total fiber 3 g, Protein 26 g, Carbohydrates 15 g, Potassium 513 mg.

 Courtesy of National Heart, Lung, and Blood Institute