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.

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)

Serving size: About 3 ounces
  • Total carbohydrate: 19 g
  • Dietary fiber: 2 g
  • Sodium: 48 mg
  • Saturated fat: 2 g
  • Monounsaturated fat: 4 g
  • Total fat: 8 g
  • Cholesterol: 70 mg
  • Protein: 24 g
  • Calories: 244
  • Fruits: 1
  • Grains and grain products: 1
  • Meats poultry and fish: 3
  • Fruits: 1
  • Protein and dairy: 1
  • Vegetables: 1
  • Fruits: 1
  • Meat and meat substitutes: 3
  • Nonstarchy vegetables: 1
Last Updated: 2014-04-18
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