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Pork with Potatoes, Apples, and Sour Cream Cider Sauce

Source of Recipe


Cooking Light Complete Cookbook






List of Ingredients



• 9 small red potatoes, cut in half (about 1 1/4 pounds)
  
• cooking spray
  
• 1 (1 1/2-pound) pork tenderloin
  
• 1 tablespoon olive oil, divided
  
• 1 large onion, cut in 12 wedges
  
• 2 apples, cut into 1-inch cubes
  
• 2 cups apple cider
  
• 1 cup fat-free, less sodium chicken broth
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon black pepper
  
• 2 teaspoons all-purpose flour
  
• 1/2 cup low-fat sour cream
  






Instructions



1. Preheat oven to 400 degrees.
   
   
2. Place potatoes on a 15 x 10-inch jelly-roll pa coated with cooking spray; bake at 400 for 15 minutes.
   
   
3. Trim fat from pork. Heat 1 teaspoon oil in a large, ovenproof Dutch oven over medium-high heat. Add pork; cook 8 minutes, browning on all sides. Remove pork from pan.
   
   
4. Add 2 teaspoons oil to pan. Add onions; saute over medium heat 5 minutes. Add pork and potatoes to pan; insert meat thermometer into thickest portion of pork. Bake, uncovered, at 400 for 15 minutes. Add apple, and bake 20 minutes or until thermometer registers 160 degrees (slightly pink). Remove pork, potatoes, and onion mixture from pan; keep warm.
   
   
5. Add cider, broth, salt and pepper to pan, scraping pan to loosen browned bits. Bring to a boil over high heat, and cook 10 to 12 minutes or until reduced to 1 cup. Remove from heat. Stir flour into sour cream; add sour cream mixture to cider mixture, stirring with a whisk until well-blended. Reduce heat, and simmer, uncovered, 1 minute.
   
   
6. Cut pork ito 1/4-ich-thick slices. Arrange 3 ounces pork on each of 6 plates; top each with 1 cup potato mixture ad about 1/4 cup sour cream sauce.
   
   
7. Yield: 6 servings
   
   
8. 343 cal, 8g fat, 27.3g pro, 40.1g carb, 4.3g fiber, 81mh chol, 3.3mg iron, 278mg sod, 61mg calc.