Braised Pork Tenderloin With Apples and Pears
By: Scott Koeneman
Published: Wednesday, January 20, 2010 - 5:15am

Ingredients




Pork Tenderloin

2 1/2 pounds pork tenderloin
Salt and fresh ground pepper to taste

1 teaspoon olive oil
1 1/2 cups cups Cabernet Sauvignon
3 shallots, sliced
4 cloves garlic, minced
1 tablespoon fresh thyme
2 tablespoons low-fat buttermilk
3 Red Pears
3 Honey Crisp apples

Preparation

1 Preheat oven to 400F 2 Season pork tenderloin with salt and pepper on all sides. Heat a large, oven-proof skillet and olive oil over medium-high. Sear tenderloin on all sides, about 2 minutes a side, and set aside. 3 Add wine to the skillet and deglaze. Add shallots, garlic and thyme, reduce heat and simmer 1 to 2 minutes. 4 Return tenderloin to skillet and add pears and apples. Cover and cook in the oven until center of the pork reaches a temperature of 145 degrees, about 20 minutes. 5 Remove pork to a cutting board, cover, and let rest about 5 minutes. Cut on the diagonal into 1/2-inch slices, plate and top with fruit and wine mixture.

About


On top of tasting absolutely wonderful, this dish is very low in calories and fat and is a good source of Riboflavin, Niacin and Phosphorus, and a very good source of Protein, Thiamin, Vitamin B6 and Selenium, according to NutritionData.