French
Pork Mignons With French Applesauce
consider doubling the sauce to serve over whole-wheat pancakes, or eat all alone for dessert
Pork Tenderloins · Salt · Black pepper · Apple
Photo by Ben Fink Photography / NHLBI · NHLBI published reuse policy. Original cookbook photo copied unchanged; displayed without cropping, with interface badges overlaid.
Gather
Ingredients
- 1 pair pork tenderloins (about 2 lb)
- ¼ tsp salt
- 1/8 tsp ground black pepper
- 2 medium apples, rinsed and cored, but not peeled (try Golden Delicious or Rome)
- 2 Tbsp dark seedless raisins
- 2 Tbsp walnuts, broken into coarse pieces
- ½ tsp cinnamon
- Cooking spray
Make it
Method
- 1
Preheat oven broiler on high temperature, with the rack 3 inches from heat source.
- 2
Cover broiler pan with aluminum foil for easy cleanup. Spray foil lightly with cooking spray. Set aside.
- 3
Cut 8 slices (pork rounds), each 1½ inches thick, from the center of the pair of pork tenderloins. Refrigerate or freeze the ends for another use. Place pork rounds on the foil-covered broiler pan. Sprinkle with salt and pepper. Set aside a few minutes while broiler heats.
- 4
Meanwhile, heat ½ cup water to boiling in a medium nonstick pan. Slice cored apples from top to bottom in ¼-inch wide pieces. Add apples, raisins, walnuts, and cinnamon to boiling water. Reduce heat to medium. Cover. Simmer, stirring occasionally, until apples are soft and easily pierced with a fork. Set aside until pork is cooked.
- 5
Broil pork for 5–10 minutes per side (to a minimum internal temperature of 160 °F).
- 6
To serve, place two pork rounds on each dinner plate. Top with one-fourth of the applesauce.
- 7
Tip: Delicious with rice and a side of Cinnamon-Glazed Baby Carrots .
Source & rights
Where this recipe comes from
Source: National Heart, Lung, and Blood Institute; National Institutes of Health; U.S. Department of Health and Human Services. Keep the Beat Recipes: Deliciously Healthy Dinners. No government endorsement is implied.
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.