Roasted Pork and Apples with Cider Glaze
2-1/2 lb. pork tenderloin
Sea salt and pepper to taste freshly ground
2 tbsp. fresh thyme chopped
2 tbsp. fresh rosemary chopped
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 time: 15 minutes
Cook time: 30 to 35 minutes
Preheat oven to 400°F. Rinse pork and pat dry. Season with
salt and pepper and coat on all sides with herbs. Melt
butter in a large ovenproof skillet. Add pork and cook over
medium-high heat until well browned on all sides. Add 3/4
cup cider to the skillet and cook until most of the liquid
has evaporated. Add apples to the skillet. Stir together
remaining 1/4 cup cider, honey and vinegar; pour over pork.
Place skillet in oven and cook for 20 to 25 minutes more or
until pork reaches 145°F on a meat thermometer.
Makes 6 servings.
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