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Recipe: Curried pork tenderloin in apple cider

Recipe: Curried pork tenderloin in apple cider

In this recipe, the sweet flavor of the apple cider and chopped apples nicely complement the pork tenderloin.

Apple cider is unfiltered juice from apples. In the United States, cider is referred to as sweet (unfermented and alcohol-free) or hard (fermented and contains alcohol). In this recipe, the sweet flavor of the apple cider and chopped apples nicely complement the pork tenderloin.


Directions

Season the pork tenderloin with curry powder and let stand for 15 minutes.

In a large, heavy skillet, heat the olive oil over medium-high heat. Add the tenderloin and cook, turning once, until browned on both sides, about 5 to 10 minutes. Remove the meat from the skillet and set aside.

Add the onions to skillet and saute until soft and golden. Add 1 1/2 cups of the apple cider, reduce the heat and simmer until the liquid is half the volume.

Add the chopped apple, cornstarch and the remaining 1/2 cup apple cider. Stir and simmer while the sauce thickens, about 2 minutes. Return the tenderloin to the skillet and simmer for the final 5 minutes.

To serve, arrange tenderloin on a serving platter or divide onto individual plates. Pour thickened sauce over meat and serve immediately.


Ingredients
  • 16 ounces pork tenderloin, cut into 6 pieces
  • 1 1/2 tablespoons curry powder
  • 1 tablespoon extra-virgin olive oil
  • 2 medium yellow onions, chopped (about 2 cups)
  • 2 cups apple cider, divided
  • 1 tart apple, peeled, seeded and chopped into chunks
  • 1 tablespoon cornstarch

Exchange Data
Dash
Dairy 
Fats 
Fruits
Grains
Meat
Nuts_Seeds_Drybeans 
Sweets 
Vegetables 
Diabetes
Fats 
Freefoods 
Fruits
Meat
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs 
Fats 
Protein Dairy
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories244 
Carbohydrate19 g 
Cholesterol70 mg 
Fiber2 g 
Monounsaturatedfat4 g 
Potassium 
Protein24 g 
Saturatedfat2 g 
ServingsizeAbout 3 ounces 
Sodium48 mg 
TotalFat8 g 

2014-04-18

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