By Josiah John
Season the pork tenderloin with salt, pepper, and half of the chopped fresh rosemary. Let it sit for a few minutes while you prepare the chutney.
Chop the onion and apple into small pieces. In a small saucepan, heat half of the olive oil over medium heat. Add the onions and cook until they become translucent, about 5 minutes.
Add the chopped apple to the onions, add a pinch of salt, and cook for another 5-7 minutes until the apples are soft and slightly caramelized. Set aside the chutney mixture.
In a large pan, heat the remaining olive oil over medium-high heat. Add the pork tenderloin and sear on all sides until golden brown, about 2-3 minutes per side.
Once seared, reduce the heat to medium, cover the pan, and cook the pork for an additional 8-10 minutes or until the internal temperature reaches 145°F (63°C). Remove the pork from the pan and let it rest for a few minutes before slicing.
In a separate pot, bring water to a boil. Add a pinch of salt and the green beans, and cook for about 3-5 minutes or until they are tender-crisp. Drain and set aside.
To prepare the wild rice pilaf, combine the cooked wild rice with the remaining rosemary, salt, and pepper to taste.
To serve, place a portion of wild rice pilaf on a plate, top with slices of the seared tenderloin, and spoon the apple-onion chutney over the meat. Serve the steamed green beans on the side.
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By Josiah John
This Main Course American Pork Healthy recipe is ready in 45 minutes and features Pork tenderloin, Apple, Onion and other delicious ingredients. Contains 550 calories total.
Season the pork tenderloin with salt, pepper, and half of the chopped fresh rosemary. Let it sit for a few minutes while you prepare the chutney.
Chop the onion and apple into small pieces. In a small saucepan, heat half of the olive oil over medium heat. Add the onions and cook until they become translucent, about 5 minutes.
Add the chopped apple to the onions, add a pinch of salt, and cook for another 5-7 minutes until the apples are soft and slightly caramelized. Set aside the chutney mixture.
In a large pan, heat the remaining olive oil over medium-high heat. Add the pork tenderloin and sear on all sides until golden brown, about 2-3 minutes per side.
Once seared, reduce the heat to medium, cover the pan, and cook the pork for an additional 8-10 minutes or until the internal temperature reaches 145°F (63°C). Remove the pork from the pan and let it rest for a few minutes before slicing.
In a separate pot, bring water to a boil. Add a pinch of salt and the green beans, and cook for about 3-5 minutes or until they are tender-crisp. Drain and set aside.
To prepare the wild rice pilaf, combine the cooked wild rice with the remaining rosemary, salt, and pepper to taste.
To serve, place a portion of wild rice pilaf on a plate, top with slices of the seared tenderloin, and spoon the apple-onion chutney over the meat. Serve the steamed green beans on the side.
Calories per Serving: 550
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