WW: Pork Tenderloin With Cream-Cider
Posted by: DSredTX Thu, 18 Mar 2004, at 10:55 a.m.
9 small red potatoes, cut in half (about 1 1/4 lbs.)
1 (1 1/2-lb.) pork tenderloin
1 tbsp. olive oil, divided
1 large onion, cut in 12 wedges
2 apples, cut into 1-in. cubes (I used peeled Jonathan apples)
2 cups apple cider
1 cup fat-free, less sodium chicken broth
1/4 tsp. salt
1/8 tsp. black pepper
2 tsp. all-purpose flour
1/2 cup low-fat sour cream
Preheat oven to 400ºF.
Place potatoes on a 15x10-in. jelly-roll pan coated with cooking spray; bake at
400ºF. for 15 minutes.
Trim fat from pork. Heat 1 tsp. oil in a large, ovenproof Dutch oven over
medium-high heat. Add pork; cook 8 minutes, browning on all sides. Remove pork
from dutch oven.
Add 2 tsp. oil to dutch oven. Add onions; sauté over medium heat 5 minutes.
Add pork and onion to jelly roll pan; insert meat thermometer into thickest
portion of pork.
Bake, uncovered, at 400ºF. for 15 minutes.
Add apple, and bake 20 minutes or until thermometer registers 160ºF. (slightly
pink). Remove pork, potatoes, apples and onion mixture from pan; keep warm.
Add cider, broth, salt and pepper to pan, scraping pan to loosen browned bits.
Bring to a boil over high heat, and cook 10 to 12 minutes or until reduced to 1
Remove from heat. Stir flour into sour cream; add sour cream mixture to cider
mixture, stirring with a whisk until well-blended. Reduce heat, and simmer,
uncovered, 1 minute.
Cut pork into 1/4-in. thick slices. Arrange 3-oz. pork on each of 6 plates; top
each with 1 cup potato mixture and about 1/4 cup sour cream sauce.
Yield: 6 servings 7 Points Each Serving
343 cal, 8g fat, 27.3g pro, 40.1g carb, 4.3g fiber, 81mh chol, 3.3mg iron, 278mg
sod, 61mg calc.
WW Pts: 7