Capture the flavors of the holidays with this fork-tender pork that's simmered in apple cider with dried fruit and sage.
Yield:
4 servings (serving size: 3 ounces pork and 1/2 cup sauce)
Recipe from
More from Oxmoor House
Recipe Time
Prep:
7 Minutes
Cook:
1 Hour, 4 Minutes
Nutritional Information
Calories
274
Fat
6.3 g
Satfat
1.7 g
Protein
25.1 g
Carbohydrate
30 g
Cholesterol
74 mg
Iron
1.9 mg
Sodium
434 mg
Caloriesfromfat
21 %
Fiber
2.6 g
Calcium
24 mg
Ingredients
1
(1-pound) pork tenderloin, trimmed
1/2 teaspoon
salt, divided
1/4 teaspoon
freshly ground black pepper
1/4 teaspoon
poultry seasoning
2 teaspoons
olive oil, divided
1/2 cup
chopped onion
2
garlic cloves, minced
3/4 cup
dried apple slices
1/3 cup
orange-flavored sweetened dried cranberries
1 cup
apple cider
1/2 cup
fat-free, less-sodium chicken broth
1/2 teaspoon
chopped fresh sage
Preparation
Sprinkle pork with 1/4 teaspoon salt, pepper, and poultry seasoning. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add pork; cook 3 to 4 minutes until browned on all sides. Remove pork from pan.
Reduce heat to medium; add remaining 1 teaspoon oil. Add onion and garlic; sauté 2 minutes or just until tender. Add apple and next 3 ingredients; bring to a boil. Return pork and juices to pan. Cover, reduce heat, and simmer 50 minutes or until pork is done, turning after 25 minutes.
Remove pork from pan; cover and keep warm. Stir remaining 1/4 teaspoon salt and sage into sauce. Bring to a boil; cook 5 minutes or until slightly reduced. Slice pork, and serve with sauce.
Note:
Oxmoor House Healthy Eating Collection
January 2008
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