SERVES 6
INGREDIENTS:
1 uncured pork tenderloin, about 1½ pounds
salt and pepper, to taste
½ cup low-sodium chicken broth or bone broth (here)
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
2 teaspoons maple syrup
1½ tablespoons coconut oil
1 onion, sliced thin
1 Granny Smith apple, cored and sliced thin
PREPARATION:
1. Remove the tendon from the pork tenderloin, and cut into 4 pieces. Using the heel of your hand, press the pork pieces into medallions ½ inch thick. Season with salt and pepper and set aside.
2. In a small bowl, whisk together the chicken broth, vinegar, mustard, and maple syrup and set aside.
3. Heat 1 tablespoon of the coconut oil in a large sauté pan over medium-high heat. Add the pork and brown on both sides. Remove from pan and set aside on a plate.
4. Add remaining ½ tablespoon coconut oil and the onion and apples to the pan, and start to brown. Add the broth mixture and scrape the bottom of the pan to remove any browned bits. Return the pork to the pan and continue cooking for 5 to 10 minutes, until the pork reaches 145 degrees F internal temperature.
5. When the pork is finished cooking, remove it from the pan and place on a cutting board to rest for several minutes before slicing. Meanwhile, spoon apple and onions from the pan onto a serving platter, reserving most of the juice.
6. Slice pork into ½-inch-thick medallions and layer over the apple and onion mixture. Using a spoon, drizzle the remaining juice from the pan evenly over the pork.
NOTE: This recipe is great served with Shredded Brussels Sprout Sauté.
NUTRITIONAL INFORMATION PER SERVING (APPROXIMATE BASED ON SIZE OF TENDERLOIN): 345.1 calories, 22.7g protein, 8.8g carbohydrates, 1.2g fiber, 5.2g sugar, 24.3g fat, 17.3g saturated fat, 60.1mg cholesterol, 274.6mg sodium