One of my clients shared this recipe from her Weight Watchers newsletter. I cooked it last weekend and I must say it was pretty darn yummy. Try it and let us know what you think.
- 2 lb(s) uncooked lean only pork loin, boneless, trimmed of fat
- 2 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper
- 3 large Granny Smith apples, peeled, sliced
- 2 large uncooked red onion(s), thinly sliced
- 2 large uncooked diced sweet potato(es)
- 5 clove(s) garlic clove(s), crushed
- 1 tbsp fresh sage, chopped
- 3/4 tsp ground allspice
- 2 tsp olive oil, divided
- 2 tbsp apple cider vinegar
- 1 cup(s) apple cider
- 1 tbsp unsalted butter
- Preheat oven to 400°F. Pat pork dry; season with 1 1/2 tsp salt and pepper.
- In a large bowl, toss together apples, onions, sweet potato, garlic, sage, remaining 1 tsp salt and allspice; drizzle with 1 tsp oil and toss to coat.
- Heat remaining 1 tsp oil in a large oven-proof skillet over high heat. Sear pork on both sides, 3-4 minutes per side.
- Spoon apple mixture around pork and place skillet in oven; roast until pork registers 145°F in center, 30-35 minutes. Remove vegetables to a serving platter; place pork on a cutting board and let rest for a minimum of 3 minutes.
- Place skillet on stovetop over medium heat; add vinegar and cook, scraping up browned bits, 1 minute. Add cider, increase heat to high and boil to reduce to a thick, syrupy texture; add butter and swirl skillet until it melts.
- Carve pork into 16 even slices and place on top of vegetables; drizzle cider glaze over top.
- Serving size: 3 1/2 oz pork and 3/4 cup vegetables
Weight Watchers newsletter 2016