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Nutritional Information
Calories 366
Fat 8.0g
Cholesterol 81.0mg
Sodium 252mg
Carbohydrates 46.5g
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Pork Tenderloin, Potatoes and Cider Sauce
Ingredients
1 1/1/2 pound pork tenderloin, fat trimmed by our meat department and a pop up thermometer inserted by our meat department(service meat department)
1 tablespoon olive oil (aisle #11)
1 large yellow onion cut into 12 wedges (produce department)
9 small red potatoes, cut into halves, about 1 1/4 pounds (produce department)
2 apples, cut into 1 inch cubes, about 1 pound (produce department)
2 cups apple cider (produce department)
1 cup fat free. less sodium chicken broth (aisle #6)
1/4 teaspoon salt (aisle #11)
1/8 teaspoon black pepper (spice rack end of aisle #11)
1/2 cup low fat sour cream (dairy department)
Directions
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1. Preheat oven to 400 degrees.
2. Heat 1 teaspoon of olive oil in a large oven proof Dutch oven pan over medium high heat. Add pork tenderloin; cook 8 minutes or until browned, turning occasionally. Remove pork from pan.
3. Add 2 teaspoons of oil to pan. Add onion and saute for 5 minutes. Add pork and potatoes to pan, bake uncovered at 400 degrees for 15 minutes. Add apples and bake an additional 20 minutes, until potatoes are tender and meat thermometer has popped. Remove pork and potato mixture from pan and keep warm.
4. Add cider, broth, salt and pepper to pan, scraping the pan to loosen browned bits. Bring to a boil over medium high heat and cook until cider is reduced to 1 cup, about 8 minutes. Remove from heat and stir in sour cream, whisking until both are well blended.
5. Reduce heat and simmer uncovered for about 1 minute. Cut pork tenderloin into 1/4 inch thick slices. Arrange 3 ounces of pork on 6 plates, top each with 1 cup of potato mixture and 1/4 cup sour cream sauce.
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Servings
Serves 6
Time To Cook
Preparation Time: 60 minutes
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