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Nutrition Facts
Nutrition facts per serving:
- Calories 239
- Protein(gm)24
- Carbohydrate(gm)22
- Fat, total(gm)6
- Cholesterol(mg)74
- Saturated fat(gm)1
- Monosaturated fat(gm)3
- Polyunsaturated fat(gm)1
- Dietary Fiber, total(gm)3
- Sugar, total(gm)16
- Vitamin A(IU)97
- Vitamin C(mg)7
- Thiamin(mg)1
- Riboflavin(mg)0
- Niacin(mg)8
- Pyridoxine (Vit. B6)(mg)1
- Folate(µg)8
- Cobalamin (Vit. B12)(µg)1
- Sodium(mg)209
- Potassium(mg)655
- Calcium(DV %)20
- Iron(DV %)1
Roasted Pork with Apples
Roast: 20 mins 425°F
Stand: 10 mins
Ingredients
- 1 teaspoon snipped fresh sage or 1/2 teaspoon dried sage, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1 1 pound pork tenderloin
- 1 tablespoon canola oil
- 1 medium red onion, cut into thin wedges
- 3 medium (1 pound) cooking apples (such as Granny Smith or Jonathan), cored and cut into 1/2-inch thick wedges
- 2/3 cup apple juice or apple cider
- Fresh sage sprigs (optional)
Directions
In a small bowl, combine the snipped sage, salt, and pepper; rub on all sides of tenderloin. In a large skillet brown tenderloin in hot oil over medium heat, turning to brown all sides.
Transfer pork to a shallow roasting pan. Add onion to pan around pork. Roast, uncovered, at 425 degrees F for 10 minutes. Stir in apples; roast for 10 to 15 minutes more or until pork internal temperature registers 155 degrees F on instant read thermometer and juices run clear.
Transfer pork and apple mixture to serving platter; cover with foil. Let stand for 10 minutes before slicing (temperature of the meat will rise 5 degrees F while it stands).
In a small saucepan bring apple juice to a boil; simmer gently, uncovered, for 8 to 10 minutes or until reduced to 1/4 to 1/3 cup. Drizzle over meat and apple mixture. If desired, garnish with additional sage sprigs.
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