Prep & Cooking Time: 25 min.
Yield: 8 servings
Serving Size: 3.000 ounce(s)
1 tsp ground cumin
1 tsp freshly ground black pepper
1/2 tsp dried thyme
1/3 cup cider vinegar
1 tsp canola oil
1 pound Granny Smith or Rome apples, unpeeled, cored and thinly sliced
8 pieces (4 ounces each) pork tenderloin, trimmed of fat, butterflied
2 large onions, thinly sliced
1/3 cup water
1 tsp sugar
Directions:
Trim all visible fat from pork tenderloin. Butterfly pork cuts and pound with meat mallet to half-inch (1-2 cm) thickness. Season pork with dried thyme and a dash of fresh ground pepper. Heat a large skillet coated with oil over high heat and place pork tenderloins to cook for 3 minutes on each side. Transfer meat to an oven safe casserole dish and cover. Place onions in large skillet and saute until tender. Add vinegar, water, sugar, cumin and apples. Cover and bring to a boil, reduce heat to simmer and cook for 5 minutes until almost all the liquid is gone and apples are tender. Add the pork to skillet to heat for a few minutes and serve.
Nutrition Facts
Per 3.000 ounce(s)
Total Calories:
179
Carbohydrates:
9.65 g
Total Fat:
4.70 g
Protein:
23.86 g
Sat Fat:
1.45 g
Fiber:
1.44 g
Cholesterol:
66 mg
Sodium:
49 mg
Diabetic exchange:
Meat: 3.000
Fruit: 0.750
Vegetable: 0.500
