NUTRITION

SERVINGS

INGREDIENTS

8 oz Pork tenderloin

0.5 medium Granny Smith apple

0.25 cup Red onion

1 tbsp Extra virgin olive oil

1 tbsp Apple cider vinegar

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground cinnamon

1 tsp Fresh sage

1 cup Green beans

PREPARATION

• 1

  Slice the pork tenderloin into 1-inch thick medallions and season both sides with sea salt and black pepper.

• 2

  Heat 0.5 tablespoons of olive oil in a large skillet over medium-high heat. Add the pork medallions and sear for 3-4 minutes per side until golden and cooked through. Remove from the pan and set aside to rest.

• 3

  In the same skillet, add the remaining 0.5 tablespoons of olive oil. Sauté the diced red onion and chopped Granny Smith apple for 4-5 minutes until softened.

• 4

  Stir in the apple cider vinegar, ground cinnamon, and minced fresh sage. Simmer for 2 minutes until the liquid reduces slightly and the mixture becomes a thick chutney.

• 5

  While the chutney simmers, steam the green beans until tender-crisp, about 5 minutes.

• 6

  Plate the pork medallions, top generously with the warm apple chutney, and serve with the steamed green beans on the side.