Pork Mignons with French Applesauce
Serves: 4 servings
Serving size: 2 pork rounds, ½ C applesauce
Fat: 9 g
- 1 pair pork tenderloins (about 2 lb)
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 2 medium apples, rinsed and cored, but not peeled (try Golden Delicious or Rome)
- 2 Tbsp dark seedless raisins
- 2 Tbsp walnuts, broken into coarse pieces
- ½ tsp cinnamon
- Cooking spray
- Preheat oven broiler on high temperature, with the rack 3 inches from heat source.
- Cover broiler pan with aluminum foil for easy cleanup.
- Spray foil lightly with cooking spray. Set aside.
- Cut 8 slices (pork rounds), each 1½ inches thick, from the center of the pair of pork tenderloins. Refrigerate or freeze the ends for another use. Place pork rounds on the foil-covered broiler pan. Sprinkle with salt and pepper. Set aside a few minutes while broiler heats.
- Meanwhile, heat ½ cup water to boiling in a medium nonstick pan. Slice cored apples from top to bottom in ¼-inch wide pieces. Add apples, raisins, walnuts, and cinnamon to boiling water. Reduce heat to medium. Cover. Simmer, stirring occasionally, until apples are soft and easily pierced with a fork. Set aside until pork is cooked.
- Broil pork for 5–10 minutes per side (to a minimum internal temperature of 160 °F).
- To serve, place two pork rounds on each dinner plate. Top with one-fourth of the applesauce.