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Allspice-Rubbed Pork Tenderloin with Cinnamon-Sautéed Apples and Cilantro Rice
Ingredients
4 Servings
For the Pork Tenderloin:
* 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
For the Cilantro Rice:
* 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
Directions
For the Pork Tenderloin:
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.
For the Cilantro Rice:
1. Stir lime juice, cilantro, and green onions into warm rice.
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.
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