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

Ingredients

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

Directions

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.