Perky Pork Tenderloin

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      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

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