Apple-Onion Roasted Pork Tenderloin with Cider Reduction

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 404.4
  • Total Fat: 20.2 g
  • Cholesterol: 89.6 mg
  • Sodium: 338.1 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 5.7 g
  • Protein: 33.9 g

View full nutritional breakdown of Apple-Onion Roasted Pork Tenderloin with Cider Reduction calories by ingredient
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Number of Servings: 8


    2 lbs pork tenderloin (2 large)
    6 tablespoons of olive oil (divided)
    4 tablespoons dijon mustard
    4 tsp fennel seed
    2 large onions
    4 medium Granny Smith Apples (peeled, cored, sliced 1/4 inch thick)
    1 cup of apple cider


Preheat oven 450 degrees. Season pork with salt and pepper

Heat 4 tbs oil in a large nonstick oven proof, skillet over medium heat. Add pork, and sear until all sides are brown, turning occassionally, about 5 minutes. Transfer pork to plate. Cool Slightly. Spread mustard over the tops and the sides of pork and press fennel seeds into pork. Add remaining 2 tablespoons of oil to skillet. Add onion, apples; sautee over medium heat until golden, about 10 minutes. Spread evenly in skillet and sprinkle wiht salt and pepper. Place pork ontop of apple onion mixture.

Transver skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150 degrees, about 15 minutes. Transfer pork to platter and tent with foil. Let stand for 5 minutes.

Meanwhile, pour cider over apple onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 4 minutes. Cut pork on diagonal in to 1/4 inch thick pieces. Spoon mixture onto plates, top with pork and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user AMYRENEE1967.

TAGS:  Beef/Pork |

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