Allspice-Rubbed Pork Tenderloin with Cinnamon-Sautéed Apples and Cilantro Rice



For the Pork Tenderloin:

* 1 lb pork tenderloin (all visible fat discarded)

* 1 tsp ground allspice

* 2 tsp extra-virgin olive oil, canola oil, vegetable or corn oil

* 1/4 tsp black pepper

* 4 apples, (Granny Smith or any apples you like) cored, washed, thinly sliced

* 1/2 tsp ground cinnamon

For the Cilantro Rice:

* 2 tsp lemon or lime juice

* 1 cup chopped cilantro or parsley

* 2 green onions (chopped)

* 2 cups cooked brown rice


* 16 oz packaged, cooked brown rice


For the Pork Tenderloin:

1. Preheat oven to 400 degrees F. Coat tenderloin with allspice and pepper.

2. Warm oil over medium-high heat in large pan. Add tenderloin and brown each side of tenderloin for about 1 minute each (about 4 minutes total).

3. Transfer pork to a baking dish, and cook in oven until pork has 145° F internal temperature, about 25 minutes.

4. Meanwhile, in the original pan, add apples and cinnamon. Cook over medium-high heat stirring constantly until apples are soft, about 4 to 5 minutes. Take off heat.

5. Let pork rest for a few minutes. Slice into pieces and serve with apples on top.

For the Cilantro Rice:

1. Stir lime juice, cilantro, and green onions into warm rice.

Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. 

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