7 OR LESS
Apple-topped, low-fat entrée is easy to prepare
|Roast pork tenderloin with apples and cider sauce suits diners who keep a careful eye on nutrition: It is made with a low-fat recipe from "The Best of Gourmet 2003" cookbook.
Active work time: 20 minutes. Start to finish: 45 minutes.
Roast Pork Tenderloin with Apples and Cider Sauce
- Two pork tenderloins, 3/4 pound each
- 2 teaspoons unsalted butter
- 2 Granny Smith apples
- 1 cup low-sodium fat-free chicken broth
- 2/3 cup apple cider
- 1/2 teaspoon arrowroot or cornstarch whisked together with 1 tablespoon water
- 2 teaspoons cider vinegar
Preheat oven to 425 degrees.
Pat tenderloins dry and season with salt and pepper. Heat a tablespoon of vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, about 5 minutes total.
Transfer skillet to upper third of oven and roast until thermometer inserted diagonally into center of meat registers 155 degrees, 12 to 15 minutes. Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.
Meanwhile, peel, core and cut apples into 16 wedges. Heat butter in same skillet over moderately high heat until foam subsides, then sauté apple wedges, turning occasionally, until tender and golden brown, 5 to 7 minutes. Transfer apples to a plate, then add chicken broth and cider to skillet and bring to a boil over high heat.
Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes. Remove from heat and stir in vinegar, and any juices that have accumulated on platter. Add salt and pepper to taste.
Cut meat into 1/2-inch-thick slices and serve topped with apples and sauce.
Makes 6 servings.
Nutrition information per serving: About 200 calories, 7 grams fat.