Results 1 to 1 of 1
Thread: Perky Pork Tenderloin
01-11-2007, 10:04 AM #1KellyGuest
Perky Pork Tenderloin
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.)
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
By mos in forum Camping & Outdoor RecipesReplies: 0Last Post: 12-15-2008, 02:40 PM
By QTpie in forum Camping & Outdoor RecipesReplies: 0Last Post: 09-03-2008, 12:03 PM
By mos in forum Left Over LayeringReplies: 0Last Post: 08-31-2008, 03:24 AM
By mos in forum Left Over LayeringReplies: 0Last Post: 01-14-2006, 10:32 AM