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Pork Mignons With French Applesauce

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Pork Mignons With French Applesauce

Consider doubling the sauce to serve over whole-wheat pancakes, or eat all alone for dessert

Recipe Source: Deliciously Healthy Dinners
Prep time Cook time Yields Serving Size
15 minutes 25 minutes 4 servings 2 pork rounds, 1/2 C applesauce


1 pair pork tenderloins (about 2 lb)
1/4 tsp salt
1/8 tsp ground black pepper
2 medium apples, rinsed and cored, but not peeled (try Golden Delicious or Rome)
2 Tbsp dark seedless raisins
2 Tbsp walnuts, broken into coarse pieces
1/2 tsp cinnamon
Cooking spray

Nutrition Facts 

Calories 250
Total fat 9 g
Saturated fat 3 g
Cholesterol 80 mg
Sodium 200 mg
Total fiber 3 g
Protein 26 g
Carbohydrates 15 g
Potassium 513 mg

1, Preheat oven broiler on high temperature, with the rack 3 inches from heat source.
2, Cover broiler pan with aluminum foil for easy cleanup.  Spray foil lightly with cooking spray.  Set aside.
3, Cut 8 slices (pork rounds), each 1 1/2 inches thick, from the center of the pair of pork tenderloins.  Refrigerate or freeze the ends for another use.  Place pork rounds on the foil-covered broiler pan.  Sprinkle with salt and pepper.  Set aside a few minutes while broiler heats.
4, Meanwhile, heat 1/2 cup water to boiling in a medium nonstick pan.  Slice cored apples from top to bottom in 1/4-inch wide pieces.  Add apples, raisins, walnuts, and cinnamon to boiling water.  Reduce heat to medium.  Cover.  Simmer, stirring occasionally, until apples are soft and easily pierced with a fork.  Set aside until pork is cooked.
5, Broil pork tenderloins for 5–10 minutes per side (for a minimum internal temperature of 160 °F).
6, To serve, place two pork rounds on each dinner plate.  Top with one-fourth of the applesauce. 

Tip: Delicious with rice and a side of Cinnamon-Glazed Baby Carrots.

Photo & recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.
™Keep the Beat is a trademark of the U.S. Department of Health and Human Services.

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