By Juanita Franco
Preheat your oven to 200°C (400°F).
Season the pork tenderloin with salt, pepper, and 1 teaspoon of thyme. Rub 1 tbsp of olive oil over the tenderloin to coat.
Place the pork tenderloin on a roasting pan. Roast it in the preheated oven for 25-30 minutes, until the internal temperature reaches 63°C (145°F).
While the pork is roasting, peel, core, and chop the apples and dice the onion.
In a saucepan, heat 1 tbsp of olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
Add the apples, 1 tbsp of apple cider vinegar, 1 teaspoon of thyme, and a pinch of salt. Cook for 10-12 minutes, stirring occasionally, until the apples are soft. Set the chutney aside.
Cut the cauliflower into florets. Steam the florets until tender, about 10 minutes.
Once the cauliflower is cooked, blend it in a food processor with 1 tbsp olive oil, salt, and pepper until smooth and creamy. Set aside.
Steam the green beans for about 5-7 minutes until bright green and tender-crisp. Drizzle with remaining apple cider vinegar and season with salt and pepper.
Once the pork is done roasting, let it rest for about 5 minutes before slicing.
Serve the sliced pork tenderloin with the apple-onion chutney on top, accompanied by the mashed cauliflower and green beans on the side.
How did this recipe turn out? Let others know!
to rate this recipe
By Juanita Franco
This Main Course Dinner Pork Gluten-Free recipe is ready in 60 minutes and features pork tenderloin, apples, onion and other delicious ingredients. Contains 570 calories total.
Preheat your oven to 200°C (400°F).
Season the pork tenderloin with salt, pepper, and 1 teaspoon of thyme. Rub 1 tbsp of olive oil over the tenderloin to coat.
Place the pork tenderloin on a roasting pan. Roast it in the preheated oven for 25-30 minutes, until the internal temperature reaches 63°C (145°F).
While the pork is roasting, peel, core, and chop the apples and dice the onion.
In a saucepan, heat 1 tbsp of olive oil over medium heat. Add the onion and cook until translucent, about 5 minutes.
Add the apples, 1 tbsp of apple cider vinegar, 1 teaspoon of thyme, and a pinch of salt. Cook for 10-12 minutes, stirring occasionally, until the apples are soft. Set the chutney aside.
Cut the cauliflower into florets. Steam the florets until tender, about 10 minutes.
Once the cauliflower is cooked, blend it in a food processor with 1 tbsp olive oil, salt, and pepper until smooth and creamy. Set aside.
Steam the green beans for about 5-7 minutes until bright green and tender-crisp. Drizzle with remaining apple cider vinegar and season with salt and pepper.
Once the pork is done roasting, let it rest for about 5 minutes before slicing.
Serve the sliced pork tenderloin with the apple-onion chutney on top, accompanied by the mashed cauliflower and green beans on the side.
Calories per Serving: 570
Your Rating:
