Allspice-Rubbed Pork Tenderloin with Cinnamon-Sautéed Apples and Cilantro Rice
Here is a Simple Cooking with Heart pork dinner with some amazing sides that sound and taste so good, you won't believe that they're good for you too!
- 1 lb pork tenderloin (all visible fat discarded)
- 1 tsp ground allspice
- 2 tsp extra-virgin olive oil, canola oil, vegetable or corn oil
- 1/4 tsp black pepper
- 4 apples, (Granny Smith or any apples you like) cored, washed, thinly sliced
- 1/2 tsp ground cinnamon
- 2 tsp lemon or lime juice
- 1 cup chopped cilantro or parsley
- 2 green onions (chopped)
- 2 cups cooked brown rice OR
- 16 oz packaged, cooked brown rice
Cooking Tip: Letting meat like pork or beef rest for a few minutes when it comes out of the oven allows the meat to keep more of its juices.
Keep it Healthy: Fruit isn’t just for breakfast or snacks but can be part of dinner like in this recipe. Cooked pears or apples are great side dishes to meat, pineapple chunks make excellent fruit salsas, and oranges go great in salad.
Tip: Double the pork tenderloin and use the leftovers to make Jerk Pork Sandwiches. Just chop the pork into small pieces and coat with the jerk spices.
Tip: Click on step to mark as complete.
- 1 Preheat oven to 400 degrees F. Coat tenderloin with allspice and pepper.
- 2 Warm oil over medium-high heat in large pan. Add tenderloin and brown each side of tenderloin for about 1 minute each (about 4 minutes total).
- 3 Transfer pork to a baking dish, and cook in oven until pork has 145° F internal temperature, about 25 minutes.
- 4 Meanwhile, in the original pan, add apples and cinnamon. Cook over medium-high heat stirring constantly until apples are soft, about 4 to 5 minutes. Take off heat.
- 5 Let pork rest for a few minutes. Slice into pieces and serve with apples on top.
Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.
|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|
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