- 1/2 cup apple juice
- 1/2 cup fat-free, less-sodium chicken broth
- 1 tablespoon brown sugar
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon dried rubbed sage
- 1/8 teaspoon coarsely ground black pepper
- 1 (1-pound) pork tenderloin, trimmed
- 1 tablespoon all-purpose flour
- 4 teaspoons olive oil, divided
- Cooking spray
- 1/2 cup finely chopped onion
- 1 cup thinly sliced peeled Rome apple
- 3/4 cup fresh cranberries
- Fresh sage sprigs (optional)
- calories 262
- caloriesfromfat 30 %
- fat 8.7 g
- satfat 2 g
- monofat 5.1 g
- polyfat 0.9 g
- protein 24.8 g
- carbohydrate 20.9 g
- fiber 2.2 g
- cholesterol 74 mg
- iron 1.8 mg
- sodium 409 mg
- calcium 20 mg
How to Make It
Combine first 7 ingredients in a small bowl, stirring well with a whisk.
Cut pork crosswise into 8 pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten each piece to 3/4-inch thickness using a meat mallet or rolling pin. Dredge each pork piece in flour.
Heat 3 teaspoons olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned. Remove pork from pan.
Add 1 teaspoon oil to pan. Add onion; cover, reduce heat, and cook 5 minutes or until golden brown, stirring frequently. Return pork to pan; add juice mixture, apple, and cranberries. Bring to a simmer; cover and cook 3 minutes or until cranberries pop and pork is done, stirring occasionally. Garnish with fresh sage sprigs, if desired.