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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