1 lb pork tenderloin, trimmed 

2 tsp. five spice powder 

1/4 tsp. kosher salt 

pinch of kosher salt 

4 tsp. light butter 

3 lg granny smith apples, cored and sliced in 1/2″ wedges 

1/2 C. dried cranberries 

 

Divide tenderloin into two same length pieces. Rub spice powder and 1/4 tsp. of the salt over all sides of each piece. In small skillet, melt 2 tsp. of the butter over medium high heat. Add tenderloin and brown on all sides, about 4 minutes. Cover and continue to cook, turning occasionally, until cooked through, about 12 minutes. Cool 5 minutes and then slice each piece into 6 medallions. Meanwhile, in heavy skillet over medium high heat, combine apples, cranberries, remaining 2 tsp. butter, and pinch of salt with 1/2 C. water. Cook, shaking pan occasionally, until liquid has almost evaporated and apples soften. Serve with pork medallions and steamed greens, such as kale.

 

Yield: 4 servings

Calories: 248

Fat: 7g

Fiber: 3g