Recipe Contest Second Place Winner: Roast Pork Tenderloin with Apples and Onions

Roast Pork Tenderloin with Apples and Onions
Submitted by: Amy Bolger
Serves 4

Chef's Note: I have tweaked this recipe from Bon Appetit Magazine a bit over the years, and it has become a recipe my family enjoyrs at least annually, but always in the fall. I have substituted Calvados or even Champagne for the wine (or cider) with excellent results. And at only 281 calories per serving it can be part of a healthy meal. We like to eat this with steamed green beans and roasted parsley potatoes. Enjoy!

Ingredients:

• 1 large pork tenderloin (about 14 ounces)
• 3 Tablesppons olive oil, divided
• 2 Tablespoons whole grain Dijon mustard
• 2 Teaspoons fennel seeds; or, an equal mixture of thyme and rosemary needles, chopped together. 
• 1 large onion, sliced - I like to use a sweet onion like Walla Walla or Vidalia
• 2 medium Granny Smith apples, peeled, cored, and quartered
• 1/2 cup dry white wine or cider
• Optional: 1/4 cup pomegranate seeds

Directions:

1. Preheat oven to 450 degrees F. Season pork all over with salt and pepper. 
2. Heat 2 Tablespoons of oil in large ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. Transfer pork to plate. Cool slightly. Spread mustard over top and sides of pork; press herbs into mustard. 
3. Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; saute over medium heat until golden and softened, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork on top of onion-apple mixture. 
4. Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150 degrees F, about 15 minutes. 
5. Transfer pork to platter and tent with foil. Let stand 5 minutes so the temperature will rise and the juices will distribute.
6. Meanwhile pour liquid (wine or cider) over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced - about 2 minutes. 
7. Cut pork on the diagonal into 1/2 inch slices. Spoon apple-onion mixture onto plates. Top with pork. Top the pork with pomegranate seeds if using and then serve.

Nutritional Information:
Servings 4/Calories Per Serving 291
% Daily Value * Total Fat 13 g 19 % Saturated Fat 2 g 11 % Monounsaturated Fat 9 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 53 mg 18 % Sodium 139 mg 6 % Potassium 153 mg 4 % Total Carbohydrate 16 g 5 % Dietary Fiber 3 g 11 % Sugars 12 g Protein 21 g 41 % Vitamin A 1 % Vitamin C 8 % Calcium 2 % Iron 7 % * The Percent Daily Values are based on a 2,000-calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

For additional recipes from our recipe contest, check out our recipe books: http://humanresources.vermont.gov/benefits-wellness/wellness/educational-resources