Glazed Pork Tenderloin With Sugared Apples

Glazed Pork Tenderloin with Sugared Apples
William Meppem
Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

1/3
cup
honey
1
tablespoon
ground coriander
1
tablespoon
lemon juice
1
pound
pork tenderloin
1/3
cup
light brown sugar
1/2
cup
pineapple juice
3
Granny Smith apples, cored and sliced into 1/2-inch rounds

Directions

  1. Heat oven to 450° F. In a small bowl, whisk together the honey, coriander, and lemon juice. Brush the pork with half the marinade.
  2. Place the pork in oven and roast, basting several times with the remaining marinade, for 25 to 30 minutes or until an instant-read thermometer inserted in the thickest part registers 160° F. Remove from oven, cover, and let rest 5 minutes.
  3. Meanwhile, in a large skillet over medium heat, combine the brown sugar, half the pineapple juice, and the apple rounds.
  4. Cook, stirring occasionally, until the apples have softened, about 15 minutes. Remove the apples and set aside.
  5. Add the remaining pineapple juice to the skillet and reduce heat to low. Simmer until slightly thickened, about 5 minutes.
  6. Slice the pork and serve with the apples, drizzling sauce over both.
Jane Kirby And Kay Chun
September 2002

Nutritional Information

  • Per Serving
  • Calories From Fat 11 %
  • Calcium 44 mg
  • Carbohydrate 59 g
  • Cholesterol 63 mg
  • Fat 4 g
  • Fiber 3 g
  • Iron 2 mg
  • Protein 23 mg
  • Sat Fat 1 g
  • Sodium 55 mg
What does this mean? See Nutrition 101.