Recipes

Allspice-Rubbed Pork Tenderloin with Cinnamon-Sautéed Apples and Cilantro Rice

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Allspice-Rubbed Pork Tenderloin with Cinnamon-Sautéed Apples and Cilantro Rice

Allspice-Rubbed Pork Tenderloin with Cinnamon-Sautéed Apples and Cilantro Rice

Recipe and Photo Courtesy The American Heart Association

Ingredients:

  • 1 lb pork tenderloin
  • 1 tsp ground allspice
  • 2 tsp extra virgin olive oil
  • 1/4 tsp black pepper
  • 4 apples, your choice
  • 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

Directions:

  1. Preheat oven to 400 degree’s F. Coat tenderloin with allspice and pepper.
  2. Warm oil over medium-high heat in a large pan. Add tenderloin and brown each side of the tenderloin for about 1 minute each.
  3. Transfer pork to a baking dish, cook in the oven until the pork has reached 145 degree’s internally.
  4. Meanwhile, in the original pan, add the apples and cinnamon. Cook over medium high heat stirring constantly until apples are soft. Remove from the heat and set aside.
  5. When the pork is cooked, remove the oven and let it rest for a few minutes. Slice into pieces and serve with apples on top.
  6. For the Cilantro Rice: Stir the lemon or lime juice, cilantro and green onions into the warm cooked rice.

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