Pork Tenderloin with Apple-Onion Sauce

Pork Tenderloin with Apple-Onion Sauce

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From: Diabetic Living Magazine

Pounding slices of pork tenderloin into cutlets helps it cook quickly. This dinner, complete with a sweet apple-and-onion sauce, is done in 30 minutes.

Ingredients 2 servings

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Original recipe yields 2 servings
Nutrition per serving may change if servings are adjusted.
  • 6 ounces pork tenderloin
  • ⅛ to ¼ teaspoon black pepper
  • ⅛ teaspoon dried thyme, crushed
  • Nonstick cooking spray
  • ¾ cup thinly sliced onion
  • 8 ounces baking apples, cored, halved crosswise and thinly sliced
  • 2 tablespoons water
  • 1 tablespoon cider vinegar
  • ½ teaspoon sugar
  • ½ teaspoon ground cumin (optional)
  • ¼ teaspoon salt


  • Prep

  • Ready In

  1. Place each piece of meat, cut-side down, between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet to ½-inch thickness. Remove plastic wrap. Sprinkle meat with the pepper and thyme.
  2. Lightly coat a large nonstick skillet with cooking spray. Heat over medium heat. Add meat to pan; cook for 6 to 8 minutes or until done (160°F), turning once. Remove meat from pan, reserving drippings. Cover meat and keep warm.
  3. Add onion to the reserved drippings in the pan. Cook for about 4 minutes or until onion is tender, stirring occasionally. Stir in apples, water, vinegar, sugar, cumin (if desired) and salt.
  4. Bring to boiling. Boil gently, uncovered, for 4 to 5 minutes or until the liquid is almost evaporated and the apples are moist and tender, turning apples and onion occasionally. Return the meat to the pan; heat through.

Nutrition information

  • Serving size: 1 cutlet with ½ sauce
  • Per serving: 190 calories; 3 g fat(1 g sat); 4 g fiber; 23 g carbohydrates; 19 g protein; 16 mcg folate; 55 mg cholesterol; 16 g sugars; 48 IU vitamin A; 7 mg vitamin C; 30 mg calcium; 1 mg iron; 327 mg sodium; 461 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 1½ fruit, ½ vegetable

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