Roasted Pork with Apples

Flavors meld beautifully when you roast the apples alongside the seasoned pork in this easy, low-calorie dinner recipe.

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Servings: 4
Serving size: 3  ounces cooked meat and 3/4 cup apple mixture
Prep Time: 15 mins
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    1   teaspoon 
    snipped fresh sage or 1/2 teaspoon dried sage, crushed
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    1/4  teaspoon 
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    1/4  teaspoon 
    coarsely ground black pepper
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    1  1  pound 
    pork tenderloin
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    1   tablespoon 
    canola oil
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    medium red onion, cut into thin wedges
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    medium (1 pound) cooking apples (such as Granny Smith or Jonathan), cored and cut into 1/2-inch thick wedges
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    2/3  cup 
    apple juice or apple cider
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    Fresh sage sprigs (optional)

In a small bowl, combine the snipped sage, salt, and pepper; rub on all sides of tenderloin. In a large skillet brown tenderloin in hot oil over medium heat, turning to brown all sides.
Transfer pork to a shallow roasting pan. Add onion to pan around pork. Roast, uncovered, at 425 degrees F for 10 minutes. Stir in apples; roast for 10 to 15 minutes more or until pork internal temperature registers 155 degrees F on instant read thermometer and juices run clear.
Transfer pork and apple mixture to serving platter; cover with foil. Let stand for 10 minutes before slicing (temperature of the meat will rise 5 degrees F while it stands).
In a small saucepan bring apple juice to a boil; simmer gently, uncovered, for 8 to 10 minutes or until reduced to 1/4 to 1/3 cup. Drizzle over meat and apple mixture. If desired, garnish with additional sage sprigs.
Nutrition information
Per Serving: cal. (kcal) 239, Fat, total (g) 6, chol. (mg) 74, sat. fat (g) 1, carb. (g) 22, Monosaturated fat (g) 3, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 16, pro. (g) 24, vit. A (IU) 97, vit. C (mg) 7, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 8, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 8, Cobalamin (Vit. B12) (g) 1, sodium (mg) 209, Potassium (mg) 655, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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