Tangy Apple and Onion Pork Tenderloin
- 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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