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Receta Pork Tenderloin With Potatoes And Apples

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  • 3 whole, boneless fresh pork tenderloins, about 1 3/4 lbs.
  • Salt to taste, if you like
  • Freshly grnd pepper to taste
  • 2 tbsp. corn, peanut or possibly vegetable oil
  • 1 teaspoon dry or possibly minced fresh rosemary leaves
  • 1 onion, about 1/4 lb., peeled and cut in half crosswise
  • 8 red, waxy potatoes, about 1 pound
  • 2 Golden brown Delicious apples
  • 1/4 c. fresh or possibly canned chicken broth
  • 2 tbsp. finely minced parsley


  1. 1. Preheat the oven to 450 degrees.
  2. 2. Sprinkle the tenderloins with salt and pepper. Put the corn oil in a pan large sufficient to hold the whole tenderloins in one layer. Sprinkle with rosemary and turn the pork in the mix to coat it all over. Place on top of the stove. Arrange the onion, cut side down, around the pork. Heat the pork, turning to make certain the pcs don't stick. Cook till the pcs are lightly browned all over. Place them in the oven.
  3. 3. Meanwhile, peel the potatoes and put them in a saucepan with water to cover and salt to taste. Bring to a boil and cook 5 min.
  4. 4. Peel, core and quarter the apples as the potatoes cook.
  5. 5. Drain the potatoes and arrange them around the meat. Turn the pork and continue baking for total of 30 min.
  6. 6. At the end of which time, scatter the apple quarters around the meat and return the pan to the oven. Continue baking 15 min.
  7. 7. Remove the meat to a hot serving platter. Add in the broth to the pan. Stir and bring to a boil about 5 min; remove from heat. Cut the pork into crosswise pcs and serve with the potatoes, apples and the sauce spooned over. Serve sprinkled with minced parsley. Yield: 4 to 6 servings.


Nutrition Facts

Amount Per Serving %DV
Serving Size 438g
Recipe makes 2 servings
Calories 412  
Calories from Fat 71 17%
Total Fat 7.88g 10%
Saturated Fat 2.55g 10%
Trans Fat 0.07g  
Cholesterol 229mg 76%
Sodium 238mg 10%
Potassium 1535mg 44%
Total Carbs 6.01g 2%
Dietary Fiber 1.4g 5%
Sugars 2.24g 1%
Protein 74.83g 120%
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