Perky Pork Tenderloin

Here's how to perk up a piece of pork. The fruit and vegetables in

which this pork is prepared add layers of flavor and heaps of health

benefits. The recipe calls for a slightly smaller piece of meat than

you might expect and fills up the vacancy with plant foods. That

means less saturated fats and more phytochemicals. (Remember AICR

recommends 2/3 vegetables, fruits, whole grains and beans to 1/3

meat, poultry, or fish on every plate). So this dish not only brings

delight to the palate, it also helps balance your diet.

Pork Tenderloin with Apples, Fennel and Onions

1 pork tenderloin (3/4 to 1 lb.)

Cooking spray

1 Tbsp. olive oil

1 lb. yellow onions, cut into 1/2-inch sections

1/2 medium fennel bulb, cut lengthwise into 1/2-inch slices

2 medium firm apples, quartered, cored and cut into large dice

2 tsp. dried thyme

1/8 tsp. ground chili powder

1 cup fresh apple cider

Salt and freshly ground black pepper, to taste

Cut the pork crosswise into 4 pieces. Cut each piece into 2 or 3

slices. Arrange them cut-side down on a work surface. Cover with

wax paper and using a mallet, pound until each is ? inch thick.

Coat a large skillet liberally with cooking spray and heat at medium-

high. Brown the pork, about 2 minutes per side. Transfer the meat

to a plate and cover loosely to keep it moist.

Add the olive oil to the pan. Saute the onions and fennel at medium

heat 5 to 7 minutes, or until the onions wilt. Add the apples and

cook 5 minutes on medium-low heat, stirring often so the onions color

but do not brown. Mix in the thyme, chili powder and cider. Reduce

the heat and simmer 15 minutes, or until the apples are just barely

tender. Season to taste with salt and pepper.

Return the pork to the pan and spoon the apple mixture over it. Cook

on low to medium heat until the meat is no longer pink in the center,

between 4 to 5 minutes. Divide the apple mixture among 4 plates.

Arrange pieces of pork on top and spoon any remaining pan juices onto

the meat and serve.

Makes 4 servings