Spiced Pork Tenderloin with Sauteed Apples

Spiced Pork Tenderloin with Sauteed Apples

***Susan's Note: My husband and mom and I enjoyed this as a perfect, easy, fall dish. I served it with spinach salad, green beans, and roasted butternut squash. ***


Sweet spices coat lean pork tenderloin, while apples get a savory treatment with shallots and thyme. Serve with a spinach salad.

Total: 20 minutes
Yield: 4 servings (serving size: 3 pork medallions and about 1/2 cup apple mixture)
Ingredients
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
Cooking spray
2 tablespoons butter
2 cups thinly sliced unpeeled Braeburn or Gala apple
1/3 cup thinly sliced shallots
1/8 teaspoon salt
1/4 cup apple cider
1 teaspoon fresh thyme leaves
Preparation
1. Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.

2. Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.

Nutritional Information
Calories:
234
Fat:
9.7g (sat 5g,mono 3.2g,poly 0.7g)
Protein:
24.4g
Carbohydrate:
12.3g
Fiber:
1.5g
Cholesterol:
89mg
Iron:
1.7mg
Sodium:
468mg
Calcium:
18mg
Cooking Light, OCTOBER 2010

Marinated Pork Tenderloin

Marinated Pork Tenderloin

***Susan's Note: Tried this last night, and my husband really liked it, more than any other pork tenderloin recipe I've made. He grilled one 1.64 lb tenderloin on medium high indirect heat for about 35 min (until an instant read thermometer read 140 degrees). I substituted sherry vinegar for the sherry - you could also substitute balsamic vinegar or apple juice. I only marinated it for 4 hours.
Served with green beans and sweet potato fries, apple crisp for dessert.

"A slightly sweet marinade that makes for the best tasting pork you will ever have."

PREP TIME 10 Min
COOK TIME 20 Min

INGREDIENTS (Nutrition)

* 1/4 cup soy sauce
* 1/4 cup packed brown sugar
* 2 tablespoons sherry
* 1 1/2 teaspoons dried minced onion
* 1 teaspoon ground cinnamon
* 2 tablespoons olive oil
* 1 pinch garlic powder
* 2 (3/4 pound) pork tenderloins

DIRECTIONS

1. Place soy sauce, brown sugar, sherry, dried onion, cinnamon, olive oil, and a touch of garlic powder in a large resealable plastic bag. Seal, and shake to mix. Place pork in bag with marinade, seal, and refrigerate for 6 to 12 hours.
2. Preheat grill for high heat.
3. Lightly oil grate. Place tenderloins on grill, and discard marinade. Cook 20 minutes, or to desired doneness. Slice into medallions, and serve.

Nutritional Information
Servings Per Recipe: 4
Amount Per Serving

Calories: 303

* Total Fat: 12.8g
* Cholesterol: 79mg
* Sodium: 1020mg
* Total Carbs: 16.9g
* Dietary Fiber: 0.5g
* Protein: 28.6g

Bruschetta Pork Chops

Bruschetta Pork Chops

***Susan's Note: These were a big hit tonight. I'm not a fan of pork chops because usually they are dry, but these cook up nice and moist on the inside, crispy on the outside... No real pork flavor here, though - just yummy goodness. I served this with 2 sides: 1) macaroni mixed with butter and parm, 2) sauteed yellow and green squash, onion and orange pepper in stewed tomatoes with parm. Also a green salad.


Prep Time:
5 min
Total Time:
30 min
Makes:
4-8 servings, 1-2 topped chop each
8 boneless butterflied pork chops (1/2 inch thick)
1 pack SHAKE 'N BAKE Original Pork Seasoned Coating Mix
3-4 plum tomatoes, chopped
about 1 cup KRAFT Sun-Dried Tomato Dressing
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

PREHEAT oven to 425ºF. Coat chops with coating mix as directed on package. Place on baking sheet sprayed with cooking spray.

BAKE 15-20 min. or until chops are cooked through (160ºF).

MEANWHILE, combine tomatoes and dressing; spoon over chops. Sprinkle with cheese. Bake an additional 5 min. or until cheese is melted.

Rosemary Roasted Pork Tenderloin

**Susan's note: Yum. I cooked this longer than it said - maybe 55 min.? I served it with green beans and rice pilaf.

Rosemary Roasted Pork Tenderloin

PREP TIME 5 Min
COOK TIME 40 Min
READY IN 45 Min
SERVINGS & SCALING
Original recipe yield: 9 servings

INGREDIENTS

* 1/2 cup apple juice concentrate
* 1/4 cup Dijon mustard
* 1/4 cup chopped fresh rosemary
* 8 cloves garlic, minced
* 3/4 teaspoon coarsely ground pepper
* 3 (1 pound) pork tenderloin

DIRECTIONS

1. In a bowl, combine the first five ingredients; mix well. Set aside 1/3 cup; cover and refrigerate. In a large resealable plastic bag, combine the pork and remaining marinade. Seal bag and turn to coat; refrigerate overnight.

2. Drain and discard marinade from meat. Place meat in a roasting pan coated with nonstick cooking spray. Pour the reserved marinade on top. Bake, uncovered, at 350 degrees F for 40-45 minutes or until a meat thermometer reads 160 degrees F. Let stand for 10 minutes before slicing.

Nutritional Analysis: One serving (4 ounces) equals 223 calories, 7 g fat (2 g saturated fat), 90 mg cholesterol, 320 mg sodium, 7 g carbohydrate, 0.55 g fiber, 33 g protein. Diabetic Exchanges: 4 lean meat.