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Nutrition Facts

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Nutrition facts per serving:

  • Servings Per Recipe 4 servings (3 ounces cooked meat and 3/4 cup apple mixture)
  • Calories239
  • Total Fat (g)6
  • Saturated Fat (g)1
  • Monounsaturated Fat (g)3
  • Polyunsaturated Fat (g)1
  • Cholesterol (mg)74
  • Sodium (mg)209
  • Carbohydrate (g)22
  • Total Sugar (g)16
  • Fiber (g)3
  • Protein (g)24
  • Vitamin C (DV%)12
  • Calcium (DV%)2
  • Iron (DV%)8
*Percent Daily Values are base on a 2,000 calorie diet
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Roasted Pork with Apples

Makes: 4 servings (3 ounces cooked meat and 3/4 cup apple mixture)
Prep: 15 minutes
Roast: 20 minutes
 

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Ingredients

  • 1  teaspoonsnipped fresh sage or 1/2 teaspoon dried sage, crushed
  • 1/4  teaspoonsalt
  • 1/4  teaspooncoarsely ground black pepper
  • 1  1-poundpork tenderloin
  • 1  tablespoonscanola oil
  • 1  mediumred 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  cupapple 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¿¿F for 10 minutes. Stir in apples; roast for 10 to 15 minutes more or until pork internal temperature registers 155°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°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.

Roasted Pork with Apples


 
 
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