Chyrel's Recipes From Friends

WW: Pork Tenderloin With Cream-Cider Sauce Recipe


 

WW: Pork Tenderloin With Cream-Cider Sauce
 Posted by: DSredTX  Thu, 18 Mar 2004, at 10:55 a.m.



9 small red potatoes, cut in half (about 1 1/4 lbs.)
cooking spray
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 400F.

Place potatoes on a 15x10-in. jelly-roll pan coated with cooking spray; bake at 400F. 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; saut over medium heat 5 minutes.

Add pork and onion to jelly roll pan; insert meat thermometer into thickest portion of pork.

Bake, uncovered, at 400F. for 15 minutes.

Add apple, and bake 20 minutes or until thermometer registers 160F. (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 cup.

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

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