Cranberry- Apricot Pork Tenderloin 1 pound pork tenderloin 3/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 teaspoon olive oil 1 cup canned cranberry sauce 1/2 cup sliced dried apricots 1 tablespoon cornstarch 1/2 teaspoon cinnamon 2 teaspoon grated orange zest 1. Sprinkle the pork with 1/2 teaspoon of the salt and 1/8 teaspoon or the pepper. Heat the oil in a large nonstick skillet over medium high heat. Add the pork and cook, turning frequently, until browned, about 6 minutes. 2. Transfer the pork to a 5- or 6 quart slow cooker. Combine the cranberry sauce, apricots, cornstarch , cinnamon , and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl; pour over the pork, turning to coat. Cover and cook until the pork is fork- tender, 3 - 4 hours on high or 6 - 8 hours on low. 3. Transfer the pork to a cutting board; cut into 16 slices. Stir the orange zest into the fruit sauce and serve with the pork. Per serving (4 slices pork with about 1/4 cup sauce): 295 Cal, 5g Fat, 2 g Sat Fat, 0g Trans Fat, 63 mg Chol, 503 mg Sod, 40g Carb, 2g Fib, 23 g Prot, 23 mg Calc. POINTS value: 6 Try the pork with a side of steamed asparagus and mashed sweet potatoes ( 6 asparagus and 2/3 cup potatoes for each serving will increase the POINTS value by 2) My family and I enjoyed this - a repeat recipe in the family for sure.
Posted on: Sat, 03 Jan 2015 19:20:29 +0000
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