Roasted Pork Tenderloin with Apple-Ginger Sauce

POINTS® Value: 5
Servings: 4
Level of Difficulty: Moderate
Prep time : 38 minutes
Roasting time: 30 minutes
Resting time: 5 minutes

Ingredients
• 4 sprays olive oil cooking spray, divided
• 2 medium carrots, peeled and cut on the diagonal 1/4-inch thick
• 2 medium cippolini onions, peeled and each cut into 6 wedges
• 1 medium sweet potato, peeled, halved lengthwise and sliced 1/2-inch thick
• 1 small turnip, peeled and cut into 1/2-inch cubes
• 1/8 teaspoon salt
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon freshly ground black pepper
• 1 pound pork tenderloin
• 1 tablespoon chopped fresh chives (optional)
• Apple-Ginger Sauce
• 2/3 cup apple cider
• 1/3 cup canned reduced-sodium chicken broth
• 2 tablespoons cold water
• 1 tablespoon brandy OR apple cider
• 1 1/2 teaspoons cornstarch
• 1 teaspoon cider vinegar
• 1/2 teaspoon butter
• 1/8 teaspoon ground ginger

Instructions
• Pre-heat oven to 425ºF. Coat inside of large shallow roasting pan with cooking spray. Combine carrots, onions, sweet potato and turnip in pan. Coat vegetables with cooking spray; sprinkle with 1/8 teaspoon salt. Roast for 10 minutes.
• Meanwhile, combine 1/2 teaspoon salt, ginger and pepper in a small bowl; sprinkle and rub evenly over surfaces of pork. Coat a large heavy skillet with cooking spray; place over medium-high heat. Lightly brown pork over medium-high heat about 2-4 minutes; transfer to a plate.
• Off heat, recoat roasting pan with cooking spray. Stir and push vegetables to edge of roasting pan; place tenderloin in center of pan. Continue roasting in for 20-25 minutes or until internal temperature of pork tenderloin reaches 155ºF. about 20 to 25 minutes. Transfer pork to cutting board and loosely cover with foil; let rest for 5 minutes. Turn oven off. Stir and return vegetables to oven to keep warm. While tenderloin is roasting, prepare sauce.
• Combine 2/3 cup apple cider and chicken broth in small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until mixture is reduced to 1/2 cup.
• Combine water, brandy (or apple cider) and cornstarch in a small bowl. Slowly stir cornstarch mixture into broth mixture using a wire whisk. Cook and stir for 2 minutes. Remove from heat; stir in vinegar, butter and ginger. Makes 1/2 cup of sauce or 2 tablespoons per serving.
• To serve, cut pork tenderloin into 1/4-inch-thick slices. Serve with roasted vegetables and apple-ginger sauce. Garnish with chives if desired.
• Makes 4 servings. Yields about 3 ounces of pork, 1 cup of vegetables and 2 tablespoons of sauce per serving.


This recipe took awhile to prepare, but we thought it was very tasty! The pork was very tender and juicy. It took longer to cook for me. Check it after 25 minutes and take it out when it is no longer pink in the middle.