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When it comes to pork, there’s really no more classic flavor combination that pork chops and applesauce. But personally, I’m not a big fan of applesauce. The texture is too much like baby food: I prefer to chew my dinner, thank you very much.
Still, the hubby loves it. So I decided to create an updated version of the applesauce classic that serves up the classic flavors in a more adult way, and also happens to be a Weight Watchers friendly recipe. This dinner actually starts at least a day before, letting the pork marinate to make sure it sucks up that delicious Italian flavor. But the actual hands-on cooking time is only about 30 minutes.
- 1 pork tenderloin (usually about 1-2 lbs)
- 1/4 cup Kraft Zesty Italian Dressing
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp minced garlic
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 large sweet potato
- 1 Gala apple
- 1 shallot
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- Additional salt and pepper to taste
- At least 24 hours, or up to 72 hours before you plan to cook the pork, prick it all over with a fork. Add the pork and the next 6 ingredients into a large freezer bag, massaging the pork to fully distribute the ingredients. Then, using either a vacuum sealer, or a straw, remove as much air as possible from the bag in order to keep the marinade close to the meat. Then put it in the fridge until you’re ready to cook.
- Once you’re ready, preheat your oven to 400 degrees, and begin heating a cast iron pan over medium high heat.
- Peel the sweet potato and cut into roughly 1/2″ cubes. Do the same with the apple, removing and discarding the core. Set aside. Finely mince the shallots.
- Sear the tenderloin on all side, roughly 1 minute per side, in the cast iron pan. Then, transfer to a shallow baking dish. Add a small amount of olive oil to the pan, and add the shallots, stirring frequently. Cook for about 30 seconds, until they begin to brown. Add the sweet potato and apple, then the apple cider vinegar to deglase the pan. Cook for another 1-2 minutes, stirring regularly, then add the has to the baking dish with the pork, along the sides.
- Put the baking dish in the oven and cook for about 20 minutes, or until an internal thermometer reads 145. Remove the tenderloin and let it rest on a cutting board under a foil tent for 5 minutes. Stir the hash and return it to the oven while the pork rests.
- Once the meat is properly rested, remove the hash from the oven and plate. Slice the pork into 1″ thick pieces and serve!
The hubby was a big fan, and asked that we add this to our regular rotation. I think we will! It’s a quick, hearty, and tasty dish.
Btw, for my fellow Weight Watchers out there: this meal is a real winner as far as Smart Points go! If you start with a 1 lbs tenderloin, this dish will make 4 servings that are — wait for it — just 6 Smart Points per serving! Meaning you’ll have enough for a glass of wine or scoop of Halo Top to go with it. That’s definitely a Weight Watchers friendly recipe in my book. Win- win!
Looking for another Weight Watchers friendly recipe? I’ve got plenty!
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