Roasted Pork and Apples with Cider Glaze
2½ lb. Raley's pork tenderloin
Sea salt and freshly ground pepper to taste
2 tbsp. chopped fresh thyme
2 tbsp. chopped fresh rosemary
1 tbsp. butter
1 cup apple cider, divided
2 large or 3 small tart green apples, peeled, cored and sliced 3/4-thick
2 tbsp. honey
2 tbsp. balsamic vinegar
Prep: 15 minutes, Cook: 30 to 35 minutes, Serves: 6
2. Rinse pork and pat dry. Season with salt and pepper and coat on all sides with herbs.
3. Melt butter in a large ovenproof skillet. Add pork and cook over medium-high heat until well browned on all sides.
4. Add 3/4 cup cider to the skillet and cook until most of the liquid has evaporated. Add apples to the skillet.
5. Stir together remaining 1/4 cup cider, honey and vinegar; pour over pork.
6. Place skillet in oven and cook for 20 to 25 minutes more or until pork reaches 145°F on a meat thermometer.
Pinot Noir - Bursting with vibrant berries and a long, complex finish, it's just the match for the cider-glazed pork.
350 calories, 43 g protein, 9 g total fat (4 g sat., 0 g trans), 21 g carbohydrate, 2 g fiber, 18 g sugar, 125 mg cholesterol, 150 mg sodium, 7 points