Heart Healthy Recipes - Curried Pork Tenderloin in Apple Cider
Curried pork tenderloin in apple cider
By Mayo Clinic staff | Serves 6
Dietitian's tip: Apple cider is unfiltered juice from apples. In the United States, cider is referred to as "sweet" (unfermented and alcohol-free) or "hard" (fermented and contains alcohol). In this recipe, the sweet flavor of the apple cider and chopped apples nicely complement the pork tenderloin.
16 ounces pork tenderloin, cut into 6 pieces
1 ½ tablespoons curry powder
1 tablespoon extra-virgin olive oil
2 medium yellow onions, chopped (about 2 cups)
2 cups apple cider, divided
1 tart apple, peeled, seeded and chopped into chunks
1 tablespoon cornstarch
- Season the pork tenderloin with curry powder and let stand for 15 minutes.
- In a large, heavy skillet, heat the olive oil over medium-high heat. Add the tenderloin and cook, turning once, until browned on both sides, about 5 to 10 minutes. Remove the meat from the skillet and set aside.
- Add the onions to skillet and sauté until soft and golden. Add 1 ½ cups of apple cider, reduce the heat and simmer until the liquid is half the volume.
- Add the chopped apple, cornstarch and the remaining ½ cup apple cider. Stir and simmer wile the sauce thickens, about 2 minutes. Return the tenderloin to the skillet and simmer for the final 5 minutes.
- To serve, arrange tenderloin on a serving platter or divide onto individual plates. Pour thickened sauce over meat and serve immediately.
(per serving or 1/6th recipe)
Calories: 243 Cholesterol: 70 mg
Protein: 24 g Sodium: 48 mg
Carbohydrate: 19 g Fiber: 2 g
Total fat: 8 g Potassium: 410 mg
Saturated fat: 2 g Calcium: 34 mg
Monounsaturated fat: 4 g
Diabetes Exchange: 1 carbohydrate serving