Curried pork tenderloin in apple cider
Nutrition Facts
Serving Size About 3 ounces
Calories 270
| Amount Per Serving | ||
| Monounsaturated fat | 4 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 6 g | |
| Sodium | 70 mg | |
| Cholesterol | 73 mg | |
| Dietary fiber | 4 g | |
| Protein | 25 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
In this recipe, the sweet flavor of the apple cider and chopped apples nicely complement the pork tenderloin.
Ingredients
(Serves 4)- 16 ounces pork tenderloin, cut into 4 pieces
- 1 1/2 tablespoons curry powder
- 1 tablespoon extra-virgin olive oil
- 2 medium yellow onions, chopped (about 2 cups)
- 2 cups apple cider, divided
- 1 tart apple, peeled, seeded and cut into chunks
- 1 tablespoon cornstarch
Directions
Season the pork tenderloin with curry powder and let stand for 15 minutes.
In a large, heavy skillet, heat the olive oil over medium-high heat. Add the tenderloin and cook, turning once, until browned on both sides, about 5 to 10 minutes. Remove the meat from the skillet and set aside.
Add the onions to skillet and saute until soft and golden. Add 1 1/2 cups of the cider, reduce the heat and simmer until the liquid is half the volume.
Add the chopped apple, cornstarch and the remaining 1/2 cup cider. Stir and simmer while the sauce thickens, about 2 minutes. Return the tenderloin to the skillet and simmer for the final 5 minutes.
To serve, arrange tenderloin on a serving platter or divide onto individual plates. Pour thickened sauce over meat and serve immediately.