Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Vegetable | 1 tbsp (14g) | 120 |
| Apple | 1 medium (182g) | 95 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ cup apple jelly
- 2 tablespoons lemon juice
- ½ tablespoon pumpkin pie spice
- vegetable cooking spray
- 1 pound pork tenderloin trimmed
- 2 tart red cooking apples unpeeled cored and thinly sliced
Directions
Heat oven to 375 then in small bowl combine apple jelly, lemon juice and pumpkin pie spice and blend well.
Spray roasting rack with non- stick cooking spray then place in shallow pan and place pork tenderloin on rack and brush with half of the apple jelly mixture then roast at 375 for 30 minutes and allow to stand for 10 minutes.
Place apple slices on broiler pan and brush with remaining apple jelly mixture then broil 5-6 inches from heat for about 5 minutes then slice tenderloin and serve with cooked apple slices.
Category:Cathy's Recipes