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Nutritional Facts
Serving Size 4oz (335g)
Serving Per Recipe 4

Amount Per Serving
Calories 290 Calories from Fat 80

% Daily Value *
Total Fat 9g 14%
     Saturated Fat 3.5g 18%
Cholesterol 85mg 28%
Sodium 220mg 9%
Total Carb. 29g 10%
     Dietary Fiber 3g 12%
     Sugars 19g
Protein 25g

Vitamin A 20%
Vitamin C 20%
Calcium 4%
Iron 15%

* Percent Daily Values based on a 2,000 calorie diet.

Herbed Pork Tenderloin

Makes 4 serving

½ teaspoon salt
½ teaspoon black pepper, divided
1 teaspoon dried thyme
3 garlic cloves, minced
1 (1 pound) pork tenderloin, trimmed
4 teaspoons olive oil, divided
2 cups thinly sliced leek
2 cups sliced granny smith apple
2 cups sliced Rome apples
¼ teaspoon salt
1 tablespoon water
1 teaspoon all-purpose flour
¾ cup apple cider
2 tablespoons whipping cream

Preheat oven to 400.
Combine salt, ¼ teaspoon pepper, thyme, and garlic in a small bowl. Rub spice mixture over pork. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove from pan. Place pork on a sheet pan. Bake 14 minutes or until pork registers 160. Remove from oven; let stand 5 minutes.

Heat remaining 1 teaspoon oil in pan over medium-high heat. Add leek, apples, salt, and ¼ teaspoon pepper. Cook 6 minutes or until soft and lightly browned, stirring frequently.

Combine water and flour in a small; set aside. Remove apple mixture from pan; keep warm. Add ¾ cup cider to pan, scraping pan to loosen browned bits. Bring to a boil. Cook 2 minutes or until reduced to ½ cup. Add flour mixture to reduced cider, stirring with a whisk. Simmer 1 minute. Remove from heat. Stir in whipping cream.

Slice pork thinly. Divide apple mixture evenly among 4 plates; serve pork alongside. Spoon sauce over pork and apples.

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