Allspice Pear Pork Tenderloin
- 2 pounds lean pork tenderloin cut into 6 cutlets
- 1 tablespoon ground allspice
- 1 clove garlic pressed
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 1 cup low sodium vegetable broth
- 1 cup dry white wine or use white grape juice
- with a splash of cider vinegar
- 1 cup chopped pears
- 1 tablespoon cornstarch
- DO-AHEAD TIP: Marinate pork tenderloin for 15 minutes (see recipe).
- Season pork tenderloin cutlets with allspice and garlic; cover and set aside for 15 minutes.
- Heat the oil in a large skillet over medium-high heat; add pork and brown on both sides (5 to 10 minutes), turning only once; remove from skillet and set aside.
- Add the onions to the skillet and sauté until becoming translucent, 5 to 7 minutes. Add broth; bring to a boil then reduce heat and simmer until liquid is reduced by almost half. Add wine (or juice/vinegar), pears and cornstarch; stir and simmer for 2 minutes or until sauce has thickened.
- Return cutlets to the skillet and simmer for 5 minutes or until cooked through. Serve pork with sauce.
SERVING SUGGESTION: Baked butternut squash and steamed broccoli spears. VEGETARIAN: Use extra-firm tofu instead of pork. KOSHER: Use boneless skinless chicken breast meat instead of pork. GLUTEN-FREE: Make sure broth and wine (or juice/vinegar) are gluten-free and use arrowroot starch instead of cornstarch. NUTRITION: Per Serving: 276 Calories; 8g Fat; 34g Protein; 10g Carbohydrate; 2g Dietary Fiber; 98mg Cholesterol; 166mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1/2 Fat. Points: 6
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