Posted in Only Eat the Good Stuff, What's for Dinner, WW Freestyle

Dinner on the Quick: Balsamic Apple Pork Tenderloin

Balsamic Pork Tenderloin

I have a new gadget in my kitchen. Well, maybe not exactly new. I purchased a counter top pressure cooker last year, and I stared at it quite a while before I actually put it to use. The delay probably resulted from my upbringing as a child. I was well-versed in the dangers of pressure cookers as a child. I remember wondering each time my mom would use it whether it would result in an explosion. Lol!

Today’s cookers are much safer and easier to use. Once I used mine, I realized what a wonderful gadget it is. I have only made a couple of things so far, but I can already see what a benefit they are. Meat can go from freezer to finished in no time. And those same meals you cook in the crock pot for hours, can be done in thirty minutes.

Here’s what I tried last night.

Balsamic Apple Pork Tenderloin
4 servings

Ingredients

  • 1 tablespoon cooking oil
  • 1.5 pounds pork tenderloin
  • 1 small onion
  • 2 cloves of garlic, crushed
  • 2 ½ tablespoons balsamic vinegar
  • ½ cup apple juice or chicken broth
  • 1 apple, chopped
  • ½ teaspoon salt
  • 1 sprig rosemary
  • 2 springs thyme

To finish

  • 1 tablespoon butter
  • 2 ½ teaspoons cornstarch

Instructions

  1. Turn on sauté function and heat. When hot, add oil.
  2. Brown tenderloin on all sides. Approx. 2 minutes per side. Remove tenderloin to plate. Set aside.
  3. Add onion to pot and cook until tender, stirring frequently.
  4. Add garlic. Stir.
  5. Add balsamic vinegar. Stir.
  6. Add juice/broth, apple, salt, rosemary, and thyme. Stir well.
  7. Add tenderloin, nestling in the mixture. Cancel sauté function. Place lid on cooker and lock. Close steam release vent. Press cook. Adjust time to 10 minutes. Longer if meat is frozen: 15 minutes. When cycle finishes, let pot rest in the warm function for 15 minutes.
  8. Release any remaining steam and remove lid. Check internal temperature of pork for doneness: 140 degrees F.
  9. Remove from pot and cover with foil to keep warm.
  10. Switch on sauté function. Add butter and incorporate.
  11. Remove 1/3 cup broth, whisk in cornstarch, and return to pot to thicken sauce.
  12. Turn off pot.
  13. Slice meat and top with sauce.
  14. Enjoy!

No pressure cooker? This recipe can be made in the crockpot or the oven. Just adjust times accordingly.

Weight Watcher Friends: This has 5 SmartPoints if made with chicken broth, 6 with juice. I used beer which doesn’t add any points to the overall dish.

Good food ain’t cheap and cheap food ain’t good.

Author:

Patty Schell will tell you she’s been writing since she could spell and string words together, but it hasn’t been until recent years she has been able to make it a regular practice. Her role as women’s leader in her local church provided a platform to teach, blog, and now, write. Her latest project, Living NOW series is one that was born from a desire to encourage the women she was teaching to know God through His Word, giving them a practical way to study the Bible for themselves. At present, Patty is a contributor to a variety of web-based publications including Refresh Magazine, Broken but Priceless Magazine, Life Letter Café, and SoCal Voice. In addition, she connects with her readers with regular posts on her two blogs, Girl on Adventure: Embracing the Journey Called Life and The Party’s in the Kitchen: Cooking Up Good Times in the Heart of the Home. Much of Patty’s writing is inspired by the full life she leads alongside her family and friends. She constantly looks for good reasons to gather people together, loves serving her community, and enjoys getting to know new places and cultures. Through these activities and others in life, God reveals His stories of faith, hope and love, and Patty means to tell others about them every chance she gets.

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