Braised Pork Tenderloin with Dried Fruit
Capture the flavors of the holidays with this fork-tender pork that's simmered in apple cider with dried fruit and sage.
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- Calories: 274
- Fat: 6.3g
- Saturated fat: 1.7g
- Protein: 25.1g
- Carbohydrate: 30g
- Cholesterol: 74mg
- Iron: 1.9mg
- Sodium: 434mg
- Calories from fat: 21%
- Fiber: 2.6g
- Calcium: 24mg
- 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
- 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.
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