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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 pound pork tenderloin, trimmed |
1 teaspoon olive oil, divided |
3/4 teaspoon dried thyme |
1/2 teaspoon salt |
1/2 teaspoon cracked black pepper |
1 1/2 cups sliced peeled granny smith apple (about 1/2 pound) |
1/2 cup madeira wine or dry sherry |
1/4 cup fat-free, less-sodium chicken broth |
1/4 cup minced shallots |
2 teaspoons whole-grain dijon mustard |
Directions:
1. Preheat oven to 425°.
2. Rub pork with 1/2 teaspoon oil, thyme, salt, and pepper. Heat the remaining 1/2 teaspoon oil in a large, heavy ovenproof skillet over high heat. Add pork; cook 5 minutes, browning on all sides. Add apple to skillet. Insert meat thermometer into thickest portion of pork; bake at 425° for 17 minutes or until thermometer registers 160° (slightly pink). Remove pork from skillet; keep warm. Return skillet to stove top; stir in Madeira, broth, and shallots. Bring to a boil; cook until reduced to 1 cup (about 2 minutes). Stir in mustard. Slice pork into 1/4-inch-thick slices. Serve with sauce.
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