Pork Tenderloin With Roasted Apples
|Serving Size||½ of recipe|
|Total Fat|| 13.5 g|
|Saturated Fat|| 3 g|
|Sodium|| 545 mg |
|Total Carbohydrate|| 27 g|
|Dietary Fiber|| 5 g |
|Protein|| 37 g|
|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 |
- 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.
5 lean meats; 1 fruit; 1 fat; 0.5 vegetable
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.
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