The juicy pork tenderloin absorbs flavors from its allspice-and-pepper rub. The skillet-cooked apple slices add sweetness, both from the fruit and the cinnamon. Remember this recipe for crisp autumn nights.
Allspice-Rubbed Pork Tenderloin with Cinnamon-Sautéed Apples and Cilantro Rice
Calories315 Per Serving
Protein24g Per Serving
Fiber6g Per Serving
Cost Per Serving$3.39
1 cup chopped fresh cilanto or parsley
2 medium green onions, chopped
2 teaspoons fresh lemon or lime juice
2 cups cooked brown rice, covered to keep warm
1 teaspoon ground allspice
1/4 teaspoon pepper
1 1-pound pork tenderloin, all visible fat discarded
2 teaspoons extra-virgin olive oilOR
2 teaspoons canola or corn oil
4 apples (any variety), cored and thinly sliced
1/2 teaspoon ground cinnamon
Stir the cilantro, green onions, and lemon juice into the cooked rice.
Preheat the oven to 400˚F. In a small cup, stir together the allspice and pepper. Sprinkle over the pork. Using your fingertips, gently press the allspice mixture so it adheres to the pork.
In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the pork on all four sides (about 1 minute on each side), or until browned.
Transfer the pork to a baking dish. Bake for 25 minutes, or until the pork reaches an internal temperature of 145˚F on an instant-read thermometer.
Meanwhile, in the same skillet, still over medium-high heat, cook the apples and cinnamon for 4 to 5 minutes, or until the apples are soft, stirring constantly. Remove from the heat.
Transfer the pork to a cutting board. Let stand for 5 minutes. Slice the pork. Serve with the apples on top.
Cooking Tip: After roasting a meat, such as pork or beef, let it stand for a few minutes before slicing or serving. This allows the meat to retain more of its natural juices.
Keep it Healthy: Need to add more fruit servings into your day? Here are some easy ways to incorporate more fruits into your dinners: Roast or bake pears or apples for a side dish — a delicious pairing to a meat entrée. Add pineapple chunks to a salsa — a perfect accompanient to fish and chicken dishes. And, toss some orange slices into a dark green, leafy salad.
Tip: To cook twice, eat once, double the amount of pork tenderloin you roast and use the extra meat to make Jerk Pork Sandwiches. Just chop the pork into small pieces and coat it with the jerk spices as directed.