Pan-Seared Pork Tenderloin with Sautéed Apples
Sautéed apples are a great accompaniment to pork dishes. Sliced in thick wedges, they are tender yet crispy at the same time for a balanced texture. The pork tenderloin is pan-seared until crispy - serve with a salad for a healthy meal!
- 1/4 cup olive oil plus 2 tablespoons
- 4 Granny Smith apples cored and sliced into 1/4-inch-thick wedges
- 1 large yellow onion peeled and sliced 1/4-inch-thick wedges
- 24 medium to large Fresh Basil Leaves torn
- 2 pounds pork tenderloin cut into 1-inch-thick medallions
- salt to taste
- pepper to taste
- In a large skillet over medium heat, add 2 tablespoons olive oil and sauté the apples and onions until golden, softer yet still firm, about 10 minutes. Season with salt and pepper, add the basil, toss, and transfer to a serving dish or divide among individual plates.
- Meanwhile in another skillet over medium heat, add the remaining oil. Season the pork medallions with salt and pepper on both sides and sear the pieces until golden crisp on both side and tender and juicy on the inside, about 4 minutes total, flipping once. Place the pork medallions on top of the apples and serve hot.
© 2017 by Corinne Trang. Reprinted with permission from The American Diabetes Association. Switch It Up is available at ShopDiabetes.org, in bookstores nationwide, or by calling 1-800-232-6733. Food Photography: Corinne Trang
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