The juicy pork tenderloin absorbs flavors from its allspice-and-pepper rub. The skillet-cooked apple slices add sweetness, both from the fruit and the cinnamon. Remember this recipe for crisp autumn nights.
Allspice-Rubbed Pork Tenderloin with Cinnamon-Sautéed Apples and Cilantro Rice
Calories315 Per Serving
Protein24g Per Serving
Fiber6g Per Serving
Cost Per Serving$3.39
|Total Fat||6.0 g|
|Saturated Fat||1.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||3.0 g|
|Total Carbohydrate||43 g|
|Dietary Fiber||6 g|
For the Cilantro Rice
2 cups cooked brown riceOR
16 ounces packaged, cooked brown rice
1 cup chopped cilantro or parsley (fresh)
2 medium green onions (chopped)
2 teaspoons fresh lemon or lime juice
For the Pork Tenderloin:
1 pound pork tenderloin (all visible fat discarded)
1 teaspoon ground allspice
2 teaspoons canola or corn oil
1/4 teaspoon black pepper
4 medium apples, such as Granny Smith, cored and thinly sliced
1/2 teaspoon ground cinnamon
For the Cilantro Rice:
Stir the lime juice, cilantro, and green onions into the warm rice.
For the Pork Tenderloin:
Preheat the oven to 400°F. In a small bowl, stir together the allspice and pepper. Sprinkle over the pork. Using your fingertips, gently press the mixture so it adheres to the pork.
In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the pork for 4 minutes, turning to brown on each side.
Transfer the pork to a baking dish. Roast for 25 minutes, or until the pork registers an internal temperature of 145°F on an instant-read thermometer.
Meanwhile, in the same skillet, cook the apples and cinnamon over medium-high heat for 4 to 5 minutes, or until the apples are soft, stirring constantly. Remove from the heat.
Stir the cilantro, green onions, and lemon juice into the rice. When the pork has roasted, transfer it to a cutting board. Let stand for 2 to 3 minutes before cutting diagonally across the grain into slices. Serve the pork on the rice. Top the pork slices with the apples.
Cooking Tip: Letting meats, such as pork or beef, stand for a few minutes after roasting allows them to retain more of their natural juices.
Keep it Healthy: Fruit isn’t just for breakfast or snacks. It can be part of dinner, as in this recipe. Cooked pears or apples are great sides for meat dishes. Pineapple chunks make an excellent fruit salsa to accompany fish or chicken dishes. Toss some orange slices with a dark green, leafy salad!
Tip: Double the amount of pork tenderloin and use the leftovers to make Jerk Pork Sandwiches. Just chop the pork into small pieces and coat it with the jerk spices.
Healthy Recipes for the Heart
This digest-size recipe booklet contains 28 recipes, including Baked Flautas, Carne Asada with Chimichurri Sauce, Macaroni and Cheese with Spinach, Vegetable Migas, Jerk Tilapia Tacos with Zoodle Slaw, and Slow Cooker Thai Chicken Soup; blood pressure info and AHA recommended blood pressure levels; Blood Pressure Measurement Instruction infographic; an inspiring personal story shared by a GR Real Woman; full-color interior and photos; glossy cover; AHA dietary and lifestyle recommendations; Go Red Get Fit info; updated messaging and info about GRFW; and warning signs for heart attack and stroke.