There's a family-style welcome at Inverary Inn and a family-pleasing menu that includes a classic apple and pork combo.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2007
- 4 onions
- 3 tablespoons extra-virgin olive oil
- 1 apple , peeled, cored and thinly sliced
- 2 pork tenderloins , about 1 1/2 lb (750 g) total
- 1/2 teaspoon pepper
- 2 cups sodium-reduced beef stock
- 1/2 cup cider or apple juice
- 2 teaspoons cornstarch
MethodCut onions in half lengthwise; thinly slice crosswise. In large skillet, heat 2 tbsp (25 mL) of the oil over medium heat; fry onions, stirring often, until tender and golden, about 10 minutes. Stir in apple; cover and cook until tender, about 10 minutes. (Make-ahead: Let cool; set aside for up to 2 hours. Rewarm.)
Season pork with pepper. In large ovenproof skillet, heat remaining oil over medium-high heat; brown pork all over. Transfer to 350°F (180°C) oven; roast until juices run clear when pork is pierced, about 20 minutes. Transfer to carving board; tent with foil and let rest for 10 minutes before slicing.
Meanwhile, pour fat from skillet. Add stock and cider; bring to boil over medium-high heat, scraping brown bits from bottom of pan. Boil until reduced to about 3/4 cup (175 mL). Dissolve cornstarch in 2 tbsp (25 mL) cold water; stir into skillet and cook until thickened.
Arrange onion mixture on warmed plates. Fan pork slices alongside; drizzle with sauce.
Nutritional facts Per each of 6 servings: about
- Sodium 273 mg
- Protein 29 g
- Calories 260.0
- Total fat 10 g
- Cholesterol 68 mg
- Saturated fat 2 g
- Total carbohydrate 14 g
- Iron 13.0
- Folate 7.0
- Calcium 2.0
- Vitamin C 3.0