Pork Tenderloins with Apples & Cider Lentils

Pork Tenderloins with Apples & Cider Lentils

from Girlfriends Forever
by Susan Branch

547 Cal * 11 G. Fat * 57 G. Protein * 463 MG. Sodium * 57 G. Carbo. * 20 G. Fiber

Serves 8

Only 2 Tbsp. added fat (olive oil) but it's a dinner you'd be proud to serve at any special occasion. Fun to cook: Put 2 lg. skillets & a lg. saucepan on top of the stove — make lentils first, start the pork, then the sauce.

Cider Lentils

1 lb. tiny black lentils
1 1/2 c. water
1 1/2 c. apple cider
2 tsp. chicken bouillon (paste)
3 whole cloves
2 bay leaves
1 sm. onion, minced
salt & pepper

Combine all ingred. (except s & p) in a lg. saucepan & bring to a boil. Reduce heat, cover & bring to a boil. Reduce heat, cover & simmer 40-45 min. till taste — remove bay leaves.

Pork Tenderloins

3 lbs. pok tenderloins
2 Tbsp. olive oil
4 or 5 lg. shallots, peeled & halved
salt & pepper

Pat pork dry, salt & pepper. In a lg. skillet over high heat, brown meat & shallots well on all sides. Cook until instant-read thermometer registers 150 degrees in thickest part. Remove to serv. plate, cover w/foil & let sit 10 min. before carving. (save pan for finishing sauce.)

Apple Sauce

1 1/2 c. apple cider
1 tsp. cinnamon
3 green apples, peeled & sliced in 1/2" wedges
1 1/2 Tbsp. minced fresh ginger
1/2 tsp. ground sage
3/4 c. dry white wine
3 c. chicken stock or broth
zest of 1 orange
1 tsp. arrowroot

Put 3/4 c. cider, cinnamon & apples in lg. skillet, simmer 2-3 min. till apples are just soft, remove them from pan & set aside. Add in rest of cider. Remove browned shallots from pork pan; chop & add to cider w/ginger, sage, & wine. Boil 4 min. Add chicken stock, boil & reduce by half. Add zest, whisk in arrowroot. Pour off fat from pork pan; pour sauce into pan & scrape up any bits of meat — add in apples & reheat. Slice pork, arrange on plates w/lentils, spoon sauce over pork & enjoy.

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