Mind Body

Pork mignons with French applesauce

pork mignons


1 pair pork tenderloins (about 2 lb)
¼ tsp salt
1/8 tsp ground black pepper
2 medium apples, rinsed and cored, but not peeled (try Golden Delicious or Rome)
2 tbsp dark seedless raisins
2 tbsp walnuts, broken into coarse pieces
½ tsp cinnamon
Cooking spray


  1. Preheat oven broiler on high temperature, with the rack 3 inches from heat source.
  2. Cover broiler pan with aluminum foil for easy cleanup. Spray foil lightly with cooking spray. Set aside.
  3. Cut 8 slices (pork rounds), each 1½ inches thick, from the center of the pair of pork tenderloins. Refrigerate or freeze the ends for another use. Place pork rounds on the foil-covered broiler pan. Sprinkle with salt and pepper. Set aside a few minutes while broiler heats.
  4. Meanwhile, heat ½ cup water to boiling in a medium nonstick pan. Slice cored apples from top to bottom in ¼-inch wide pieces. Add apples, raisins, walnuts and cinnamon to boiling water. Reduce heat to medium. Cover. Simmer, stirring occasionally, until apples are soft and easily pierced with a fork. Set aside until pork is cooked. Sauce will be chunky-style.
  5. Broil pork tenderloins for 5–10 minutes per side (for a minimum internal temperature of 160°F).
  6. To serve, place two pork rounds on each dinner plate. Top with one-fourth of the applesauce. Optional: Garnish with sauteed onions and rosemary.

yields: 4 servings (serving size: 2 pork rounds, ½ cup applesauce)

Calories 250
Total fat 9 g
Saturated fat 3 g
Cholesterol 80 mg
Sodium 200 mg
Total fiber 3 g
Protein 26 g
Carbohydrates 15 g
Potassium 513 mg