- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 301.4
- Total Fat: 12.7 g
- Cholesterol: 89.5 mg
- Sodium: 152.3 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.1 g
- Protein: 34.6 g
Roasted Pork Tenderloin with Chobani Mustard SauceSubmitted by: ZIPLOCK
IntroductionNOTE: I use Splenda Brown Sugar for this. And even though the recipe has been entered at making 6 servings. I find it makes more like 8 - so I will entere in .75 servings when I add this to my daily food diary. NOTE: I use Splenda Brown Sugar for this. And even though the recipe has been entered at making 6 servings. I find it makes more like 8 - so I will entere in .75 servings when I add this to my daily food diary.
1 large apple
1 1/2 lb pork tenderloin
1 large white onion, diced
1 Tbsp extra virgin olive oil
2 Tbsp apple cider vinegar
2 Tbsp coarse mustard
1 Tbsp brown sugar, packed (Or Splenda Brown Sugar)
1 cup Non-Fat Plain Chobani Greek Yogurt
Peel apple, slice and remove core, chop, and set aside.
Slice pork into 1" medallions and pound out to flatten; Season lightly with salt and pepper.
In a large sauté pan, heat oil over medium heat. Add pork loins and cook for 4 minutes on each side. Once browned, remove the pieces from the pan and set aside.
In the same pan add apple and onions to sauté pan, and cook until onions are translucent. Apples will be soft. Push apples and onions to sides of pan and add pork back in.
On LOW heat (this is important) add vinegar, brown sugar and mustard, mix until combined and sugar has dissolved. Turn off heat, then add Chobani; stir to incorporate. Serve warm.
Be careful you do not add the Chobani too quickly - if it gets too hot, it will begin to seperate.
Serve this over rice, with mashed potatoes or your favorite pasta.
Number of Servings: 6
Recipe submitted by SparkPeople user ZIPLOCK.