Remember the commercials that used to say, “Pork-The Other White Meat”? Nowadays no matter where you travel you can find pork plenty. Pulled pork barbecue sandwiches with coleslaw and sweet tea. Or just a big old plate of slow cooked pork ribs. Try this “Spicy” pork tenderloin recipe tonight!
Well, this weeks DASH diet recipe is for an amazing “Pork Roast”. Sauteed with apples and sweet potatoes or (sweet tatters) this recipe is sure to be one big hit with the family. Usually, there is no excess fat to trim, should you find some please trim back.
Ingredients:
- ¾ cup apple cider
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- ¼ teaspoon smoked paprika
- 1 teaspoon grated fresh ginger or ¼ teaspoon dried ginger
- 1 teaspoon ground black pepper
- 2 teaspoons vegetable oil
- 1 – 12-ounce pork tenderloin
- 1 large sweet potato- cut into ¼ to ½-inch cubes
- 1 large apple- cut into ½- inch cubes
Instructions
1. Preheat the oven to 375°.
2. In a medium bowl, combine apple cider, apple cider vinegar, maple syrup, smoked paprika, ginger, and black pepper; set aside.
3. Heat oil over medium-high heat in a large Dutch oven or large ovenproof sauté pan with a lid. Once the oil begins to smoke, reduce heat to medium and gently place the pork tenderloins in a pan. Cook, turning until all sides are well browned, about 8 to 12 minutes. Remove pan from the heat
4. Place the sweet potatoes around the pork and pour apple cider mixture over the pork tenderloin. Cover and bake for 20 minutes. Roast until an instant-read thermometer inserted into the thickest part of the tenderloin registers 145 – 150°.
5. Turn sweet potatoes and place the apple quarters around the pork. Bake, uncovered for another 5 to 10 minutes, or until tenderloin registers 170°. Remove pork, apples, and sweet potatoes from roasting pan. Let the pork stand for 10 minutes before slicing.
6. As pork rests, reduce cider mixture to about a ¼ cup. Slice roasted pork into ½ thick medallions, serve with the sweet potatoes and apples and pour cider reduction over everything on the plate.
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