pork mignons with french applesauce

Consider doubling the sauce to serve over whole-wheat pancakes,

or eat all alone for dessert

INGREDIENTS:

1 pair pork tenderloins (about 2 lb)

¼ tsp salt

1/8 tsp ground black pepper

2 medium apples, rinsed and cored, but not peeled (try Golden Delicious or Rome)

2 Tbsp dark seedless raisins

2 Tbsp walnuts, broken into coarse pieces

½ tsp cinnamon

Cooking spray

Prep time: 15 minutes

Cook time: 25 minutes

1.Preheat oven broiler on high temperature, with the rack 3 inches from heat source.

2. Cover broiler pan with aluminum foil for easy cleanup. Spray foil lightly with cooking spray. Set aside.

3. Cut 8 slices (pork rounds), each 1½ inches thick, from the center of the pair of pork tenderloins. Refrigerate or freeze the ends for another use. Place pork rounds on the foil-covered broiler pan. Sprinkle with salt and pepper. Set aside a few minutes while broiler heats.

4. Meanwhile, heat ½ cup water to boiling in a medium nonstick pan. Slice cored apples from top to bottom in ¼-inch wide pieces. Add apples, raisins, walnuts, and cinnamon to boiling water. Reduce heat to medium. Cover. Simmer, stirring occasionally, until apples are soft and easily pierced with a fork. Set aside until pork is cooked.

5. Broil pork for 5–10 minutes per side (to a minimum internal temperature of 160 °F).

6. To serve, place two pork rounds on each dinner plate. Top with one-fourth of the applesauce.

Tip: Delicious with rice and a side of Cinnamon-Glazed Baby Carrots