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Roasted Pork Tenderloin with Apple Balsamic Sauce

Apple Pork

Medallions of Pork are cooked in a delicious apple balsamic sauce.
Serve with mashed potatoes.

1 lb (454g) Pork tenderloin
1 tsp (5 mL) each coarse salt and fresh cracked pepper, divided
2 tbsp (25 mL) butter
1 large onion, sliced
2 cloves garlic, minced
1 tart apple, cored and sliced
1/2 cup (125 mL) dry white wine
1 tbsp (15 mL) each fresh thyme, rosemary
1 cup (250 mL) chicken broth
2 tbsp (25 mL) good quality balsamic vinegar

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Caribbean Kabobs – Pork Tenderloin Recipe

Caribbean Kabobs
  • 2 Pork Tenderloin - cubed
  • 1/2 cup (125 ml) pineapple juice concentrate
  • 2 tbsp (30 ml) soy sauce
  • 2 tbsp (30 ml) brown sugar
  • 1 tsp (5 mL) cumin
  • Pinch cayenne
  • Makes 4 servings

Combine ingredients for your marinade. Pour over pork cubes; stir to coat.
Refrigerate for 2 hours.
Soak wooden skewers in water 10 minutes to prevent burning.
Thread marinated pork onto skewers, alternating with vegetable or fruit chunks.
Broil or grill on barbecue 8 to 10 minutes turning once and brushing with extra marinade for first 5 minutes. Discard leftover marinade. Probe meat to check it has reached 165deg. F.
Serve with fresh leaf salad.

Nutritional Information: 237 Calories, 26 g Protein, 2.1 g Fat, 26 g

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