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CATEGORY CUISINE TAG YIELD
Meats, Grains 1 Servings

INGREDIENTS

1 Pork tenderloin – about 2
lbs
1/2 t Dried thyme
2/3 t Freshly ground black pepper
2 Onions, peeled and thinly
sliced 2 cups
1/3 c Cider vinegar
1/3 c Cold water
1 t Sugar
1 t Ground cumin or caraway
seeds
1 1/2 lb Apples, unpeeled but halved
lengthwise cored and
thinly slided crosswise
3/4 t Salt

INSTRUCTIONS

Season tenderloin with thyme and pepper. Lighly coat skilled with
cooking oil. When hot, add pork and brown. Transfer the meat to an
oven proof pan. Saute the onions for about 3 minutes or until they  are
softened. Add the vinegar, water, sugar and cumin or caraway  seeds to
the skillet. Stir in the apples, salt and the remaining 1/2  tsp
pepper. cover and boil the mixture gently over medium heat. Add  the
pork, cover and place in preheated oven at 350 for about an hour.  per
serving: 230 calories, 4.8 g fat, 1.5 g. saturated fat, 81 mg
cholesterol, 328 mg. sodium  Sorry I can't give credit where the recipe
came from - all I can say  is that a member of our Light Gourmet
Cooking Group found it  somewhere.  Posted to Digest eat-lf.v097.n003
by Barb Rothenberger  <brothenb@digmo.org> on Jan 04, 1998

A Message from our Provider:

“The task ahead of us is never as great as the Power behind us.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 643
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: 71.4mg
Sodium: 1814mg
Potassium: 1505.3mg
Carbohydrates: 123.1g
Fiber: 21.1g
Sugar: 85.6g
Protein: 27.4g


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