Pork Tenderloin with Pecans and Apples
This is the Pork Tenderloin with Pecans and Apples recipe.
- Prep: 15 min
- Cooking: 20 min - 25 min
Ingredients
- 1 lb (450 g) pork tenderloin
- 2 tbsp (30 mL) all-purpose flour
- Salt and pepper to taste
- A pinch of ground nutmeg
- 1 tbsp (15 mL) light oil
- 2 tbsp (30 mL) butter
- 1 onion chopped
- 1/4 cup (60 mL) pecans chopped
- 1 large apple peeled and quartered
- 1 cup (250 mL) dry cider
- 2 tsp (10 mL) Dijon mustard
- 1/2 cup (125 mL) 15 % or 18 % light cream warmed
- Chopped fresh parsley for garnish
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Preparation
Cut pork in 1/2 inch (1 cm) slices. Dredge in flour seasoned with salt, pepper and nutmeg.
Heat oil. Sauté onions until golden; remove and set aside.
Add butter to pan and sauté pork quickly on both sides; remove from pan; reserve.
Over high heat, sauté the apples and the nuts; deglaze with half of the cider. Reduce to concentrate flavor. Add reserved onions and pork, mustard and rest of cider. Cover and finish cooking on low heat.
When ready to serve, pour warm cream into pan and mix well. Garnish with chopped parsley and serve with a nice cold cider.
Tips
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Nutritional information
Per serving| Energy: | 841 Calories |
| Protein: | 54 g |
| Carbohydrate: | 46 g |
| Fat: | 50 g |
| Fibre: | 4 g |
| Sodium: | 236 mg |
| (% DV*) | |
|---|---|
| Calcium: | 13 % / 140 mg |
