Pork Mignons With French Applesauce
Consider doubling the sauce to serve over whole-wheat pancakes, or eat all alone
PREP TIME :
- 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
- Preheat oven broiler on high temperature, with the rack 3 inches from heat source.
- Cover broiler pan with aluminum foil for easy cleanup. Spray foil lightly with cooking spray. Set aside.
- 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
- 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.
- Broil pork tenderloins for 5–10 minutes per side (for a minimum internal temperature of 160 °F).
- 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.