Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Bring out the subtle, earthy flavor of pork tenderloin with dried fruits and apple juice. The port in the sauce adds extra sweetness that balances the kick of the kick of the Dijon mustard. Best of all, the pork cooks in about six minutes.  If you don't want to use the port or red wine, you can replace it with 1/4 cup additional apple juice.

Melissa Dupree
Recipe by Cooking Light May 2002

Gallery

Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 3 ounces pork and about 2 1/2 tablespoons sauce)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut the pork crosswise into 8 slices; sprinkle with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 2 minutes on each side or until browned.

    Advertisement
  • Add 1/4 teaspoon salt, dates, and remaining ingredients. Cover; simmer 2 minutes or until pork is done. Remove pork from pan. Bring date mixture to a boil; cook until reduced to 2/3 cup (about 5 minutes). Remove cloves; discard. Garnish with parsley sprigs, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

265 calories; calories from fat 29%; fat 8.6g; saturated fat 2.5g; mono fat 4.5g; poly fat 0.9g; protein 23.9g; carbohydrates 19.7g; fiber 1.6g; cholesterol 75mg; iron 1.9mg; sodium 382mg; calcium 16mg.
Advertisement