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We are turning the corner on summer cooking. Time to get back in the kitchen. Apples are starting to show up in the markets, along with winter squashes. It's time to think about skillet dinners, braises and slow cooking.
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There are over 250 recipes, all with detailed Nutrition Analysis.
But if this is what you are looking for - here's the recipe:Pork Tenderloin Braised with Apples and Onions
Total time: 30 minutes
There is something about apples, pork and fennel that just goes so well together. The apples will be very soft, but the skin will help them hold their shape for a lovely presentation.
Ingredients:
- 1 pork tenderloin, 450gr, 15.8oz
- 1 medium onion, 145gr, 5.1oz
- 1 medium apple, suitable for cooking: Golden Delicious, Granny Smith do NOT peel, 240gr, 8.5oz
- 2 clove garlic, 8gr, .28oz
- 2 tsp olive oil, 9gr, .32oz
- 1 tsp thyme
- 1 tsp fennel seeds
- 1 tbs Dijon-style mustard, 15gr, .53oz
- 1/4 cup beef broth, 56gr, 2oz
- 1/4 cup white wine, 60gr, 2.1oz
- 1/4 cup Greek or plain yogurt, 75gr, 2.6oz Greek
- 1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs water, 8gr, .28oz
Instructions:
- Thinly slice the onion and finely chop the garlic.
- Cut the apple into 12 wedges.
- Slice the tenderloin into 1 inch (2.5 cm) thick slices.
- Sauté onion and garlic in oil in nonstick skillet over medium-high heat until tender, about 4 minutes.
- Add fennel seeds and sauté 1 minute longer.
- Move onions to the side and add sliced pork. Brown slices on both sides, about 5 minutes total.
- Add apple slices around pork.
- Combine thyme, stock, wine and mustard. Pour over pork and apples.
- Reduce heat to low, cover and simmer 15 minutes.
- Dissolve cornstarch in chicken stock.
- Uncover skillet and remove pork to small platter.
- Increase heat and add cornstarch mixture. Stir gently until sauce is thickened.
- Add yogurt and stir to combine.
- Spoon apples, onions around pork and serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 994 / 497 Total Carbohydrates: 63 / 31.5 Dietary Fiber: 9 / 4.5 Total Fat: 33 / 16.5 Saturated Fat: 11 / 5.5 Cholesterol: 307 / 153.5 Protein: 100 / 50 Calcium: 218 / 109 Sodium: 607 / 303.5 |
General Technical Details and Disclaimer:
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
The fine print:
The recipes do NOT use processed foods, with the exception of- canned (tinned) tomatoes and sauce in winter (or use your own from the freezer)
- red and white kidney beans, chickpeas (or use dried and cook earlier)
- tuna, olives, capers, mustard, ketchup and other condiments
- occasionally other items... puff pastry, pimientos, etc.
- Great for the wonderful (organic) produce from your CSA - or your own garden
Most recipes are designed for 2 servings, but are easily increased to 4... or 6.... or 8...
Naturally, whether or not the serving size suits you
depends on appetite, activity level, and all sorts of stuff we know nothing about.
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