RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3084
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| Recipe Name: |
Roast Pork Tenderloin with Baked Apples - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
325 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1 Tablespoon oil, olive
1 to taste salt and pepper
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Directions:
Preheat oven to 325 degrees. Rinse the meat and pat dry. Brush with oil, salt and pepper. Place in a roast pan. Top each temderloin with 1 slice of bacon.
Run the tip of a knife around the center of each apple, jut cutting through the skin, so the apples cook without bursting. Place the apples around the pork. Divide the sugar and butter among the apples, spooing it into the core holes.
Roast the meat until the internal temperature is 150 degrees, about 20 minutes.
Let the meat rest 15 to 20 minutes. Transfer to a plate and put the roasting pan on the stove-top. Deglaze with the stock and thicken with flour to make a pan gravy. |
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| Nutrition per Serving: |
| Calories: |
636 |
Total Carbs: |
48.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
147.2 |
Fat: |
24.9 |
Protein: |
54.62 |
| Fiber: |
3.27 |
Sodium: |
182.17 |
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