Curried pork tenderloin in apple cider

By Mayo Clinic Staff

http://www.mayoclinic.org/~/media/KCMS/GBS/Patient%20Consumer/Images/2013/08/26/10/03/NU00388%20Billboard.ashx

Dietitian's tip:

Apple cider is unfiltered juice from apples. In the United States, cider is referred to as "sweet" (unfermented and alcohol-free) or "hard" (fermented and contains alcohol). In this recipe, the sweet flavor of the apple cider and chopped apples nicely complement the pork tenderloin.

Number of servings

Serves 6

Ingredients

16 ounces pork tenderloin, cut into 6 pieces
1 1/2 tablespoons curry powder
1 tablespoon extra-virgin olive oil
2 medium yellow onions, chopped (about 2 cups)
2 cups apple cider, divided
1 tart apple, peeled, seeded and chopped into chunks
1 tablespoon cornstarch

Directions

Season the pork tenderloin with curry powder and let stand for 15 minutes.

In a large, heavy skillet, heat the olive oil over medium-high heat. Add the tenderloin and cook, turning once, until browned on both sides, about 5 to 10 minutes. Remove the meat from the skillet and set aside.

Add the onions to skillet and saute until soft and golden. Add 1 1/2 cups of the apple cider, reduce the heat and simmer until the liquid is half the volume.

Add the chopped apple, cornstarch and the remaining 1/2 cup apple cider. Stir and simmer while the sauce thickens, about 2 minutes. Return the tenderloin to the skillet and simmer for the final 5 minutes.

To serve, arrange tenderloin on a serving platter or divide onto individual plates. Pour thickened sauce over meat and serve immediately.

Nutritional analysis per serving

·        Total fat 8 g

·        Calories 243

·        Protein 24 g

·        Cholesterol 70 mg

·        Total carbohydrate 19 g

·        Dietary fiber 2 g

·        Monounsaturated fat 4 g

·        Saturated fat 2 g

·        Sodium 48 mg