Pork-and-Apple Saute

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Makes: 4  servings Start to Finish 40 mins


  • 1 1/4 pork tenderloin, trimmed and cut crosswise into 8 pieces
  • 1/2 teaspoon  salt, divided
  • 1/2 teaspoon  freshly ground black pepper, divided
  • 4 teaspoons  olive oil, divided
  • 1 large red onion, halved, sliced
  • 1 cup  apple cider
  • 2 tablespoons  red wine vinegar
  • 2 Golden Delicious apples, each cut into 8 wedges
  • 1 teaspoon  chopped fresh rosemary or 1/2 teaspoon dried rosemary
  • 1 tablespoon  spicy brown mustard


1. Pound each piece of pork, cut side down, with flat side of meat mallet until 1/2 inch thick. Sprinkle both sides with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.

2. Heat 3 teaspoons of the oil in 12-inch skillet over high heat. Add pork and brown 5 minutes, turning once; transfer to a plate.

3. Reduce heat to medium. Add remaining 1 teaspoon oil and the onion to skillet; cook 3 minutes, stirring, until lightly browned. Add cider and vinegar; bring to a boil. Boil 3 minutes, stirring to loosen any browned bits. Stir in apples and rosemary; cover and cook 6 minutes or until apples are just tender. Stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, mustard and the pork slices. Cook 3 minutes more or until pork is just cooked through. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)310,
  • Fat, total(g)10,
  • chol.(mg)92,
  • sat. fat(g)3,
  • carb.(g)23,
  • fiber(g)3,
  • pro.(g)31,
  • sodium(mg)413,
  • Percent Daily Values are based on a 2,000 calorie diet
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