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Pork Tenderloin in Apple Cider 


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  Recipe by Mayo Clinic

Serves: 6


  • 16 ounces pork tenderloin, cut into 6 pieces
  • 1 ½ 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


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 sauté until soft and golden. Add 1 ½ 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 ½ 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.
  Curried Pork Tenderloin in Apple Cider

Nutrition Facts 
1 serving
Amount Per Serving
Total Fat
8.0 g
     Saturated Fat
2.0 g
     Polyunsaturated Fat
-- g
     Monounsaturated Fat
4.0 g
70 mg
48 mg
-- mg
Total Carbohydrate
19 g
     Dietary Fiber
2 g
-- g
24 g

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