|Nutritional Guidelines (per serving)|
|Servings: 2 tenderloins (6-8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This lean roast pork tenderloin with apples and cranberries makes a great family meal during the holiday season or as an alternative Thanksgiving dinner. The beauty of this dish, apart from being low in fat, is that it can be served in under an hour, which, for a Sunday dinner or special occasion, is pretty fast.
- 2 1-pound pork tenderloins, trimmed of fat and silver skin
- 2 Granny Smith apples, peeled, cored and thickly sliced
- 1 cup fresh cranberries
- 1/2 cup apple cider
- 2 tbsp. cider vinegar
- 1 tbsp. brown sugar
- 1 tsp. cinnamon
Preheat oven to 425 F.
Spray a small, shallow roasting pan with nonstick cooking spray.
Place pork tenderloins in roasting pan, tucking thin ends under a little to ensure even roasting.
Surround with apple slices and sprinkle with cranberries.
Add apple cider and cider vinegar, then sprinkle sugar and cinnamon on top of pork.
Roast for 30 to 40 minutes, basting halfway through until thermometer registers 155 F.
Allow for it to rest for 10 minutes before slicing.