Tangy Apple and Onion Pork Tenderloin

Servings 6 people


  • 2 pounds pork tenderloin trimmed and cut into 1/2-inch thick cutlets
  • 2 teaspoons ground allspice
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 cup low sodium vegetable broth
  • 2 tablespoons light brown sugar
  • 1/4 cup cider vinegar
  • 3 cloves garlic pressed
  • 1 cup thinly sliced onion
  • 1 1/2 cups sliced Granny Smith apples peeling optional


  • Sprinkle cutlets evenly with allspice, salt and pepper. Heat the oil in a large, deep skillet with a tight-fitting lid over medium-high heat.
  • Add cutlets and brown for 2 minutes per side. Add broth and whisk up all of the browned bits from the bottom of the pan. Stir in brown sugar, vinegar, garlic, onion and apples.
  • Reduce skillet heat, cover and cook for 15 to 20 minutes or until cutlets are cooked through. Serve immediately.


SERVING SUGGESTION: Baked butternut squash and steamed broccoli spears.
VEGETARIAN: Substitute non-breaded faux chicken patties for pork and adjust cooking time accordingly.
KOSHER: Substitute boneless skinless chicken breast tenders for pork tenderloin.
GLUTEN FREE: Make sure broth and vinegar are gluten free
NUTRITION: Per Serving: 247 Calories; 8g Fat; 34g Protein; 10g Carbohydrate; 2g Dietary Fiber; 98mg Cholesterol; 479mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat; 0 Other Carbohydrates. Points: 6
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