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Apple and Fennel Roast Pork Tenderloin with Apple Cranberry Chutney

 
Aa18565dabe224c08420 550
90

Apple and Fennel Roast Pork Tenderloin with Apple Cranberry Chutney

Yield

4

servings

Prep

1

days

Cook

90

min

Ready

1

days

Trans-fat Free, Low Sodium
 

Ingredients

680.4 g pork tenderloin
231.2 ml/g apple juice
5 ml fennel seeds
28.9 ml/g sweet potatoes, or yams
spiral sliced
4 each sandwich rolls
*
28.9 ml/g mixed salad greens
micro greens
1 each apples
peeled, cored, sliced 1"
115.6 ml/g cranberries
fresh
57.8 ml/g apple cider vinegar
115.6 ml/g sugar
115.6 ml/g water

Directions

Prepare marinade by combining Fennel and Apple Juice and simmer for 20 minutes. Let Cool.

Trim Pork Tenderloin and marinate overnight.

Brown tenderloin in skillet and then bake in 350℉ (180℃) oven until the internal temperature reaches 165 degrees. Let set for 30 minutes.

Dredge Sweet Potato in flour and deep fry until crisp.

Combine ingredients in a large pot.

Bring to a boil and simmer until softened, reduced and thickened about 30 minutes.

Cool fully before serving.

Assembly:

Slice Tenderloin into 2 oz portions and place 2 on roll.

Add a small amount of chutney on top of pork.

Garnish with micro greens and sweet potato crisps.

Recipe Serves: 4 - 4.0 oz Servings

For more recipes from the top chefs at Brookdale's assisted living communitites visit:

http://www. brookdaleliving. com/ultimate-chef-america. aspx

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 352g (12.4 oz)
Amount per Serving
Calories 36015% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 92mg 4%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 6%
Sugars g
Protein 72g
Vitamin A 26% Vitamin C 53%
Calcium 3% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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