- 1 (1 1/2-pound) pork tenderloin
- 1 tablespoon olive oil, divided
- 1 large onion, cut into 12 wedges
- 9 small red potatoes, cut in half (about 1 1/4 pounds)
- 2 apples, cut into 1-inch cubes (about 1 pound)
- 1 1/2 cups apple cider
- 1 cup fat-free, less-sodium chicken broth
- 1/2 cup Calvados (apple brandy)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup low-fat sour cream
- calories 366
- caloriesfromfat 20 %
- fat 8 g
- satfat 2.9 g
- monofat 3.7 g
- polyfat 0.8 g
- protein 27.6 g
- carbohydrate 46.5 g
- fiber 4.9 g
- cholesterol 81 mg
- iron 3.2 mg
- sodium 252 mg
- calcium 59 mg
How to Make It
Preheat oven to 400°.
Trim fat from pork tenderloin. Heat 1 teaspoon oil in a large, ovenproof Dutch oven over medium-high heat. Add pork; cook 8 minutes or until browned, turning occasionally. Remove pork from pan.
Add 2 teaspoons oil to pan. Add onion; sauté 5 minutes. Add pork and potatoes to pan; insert a meat thermometer into thickest portion of pork. Bake, uncovered, at 400° for 15 minutes. Add apples; bake an additional 20 minutes or until potatoes are tender and thermometer registers 160° (slightly pink). Remove pork and potato mixture from pan; keep warm.
Add cider, broth, Calvados, salt, and pepper to pan, scraping pan to loosen browned bits. Bring to a boil over high heat, and cook until reduced to 1 cup (about 8 minutes). Remove from heat. Stir in sour cream, stirring with a whisk until well-blended. Reduce heat, and simmer, uncovered, 1 minute. Cut pork into 1/4-inch-thick slices. Arrange 3 ounces pork on each of 6 plates; top each with 1 cup potato mixture and 1/4 cup sour cream sauce.
Note: For an alcohol-free version, simply increase the apple cider to 2 cups and omit the Calvados.