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Pork mignons
By Vuepoint
Consider doubling the sauce to serve over whole-wheat pancakes, or eat all alone for dessert. Pork mignons with French applesauce 1 pair pork tenderloins (about 2 lb) ¼ tsp salt 1/8 tsp ground black pepper 2 medium apples, rinsed and cored, but not peeled (try Golden Delicious or Rome) 2 Tbsp dark seedless raisins 2 Tbsp walnuts, broken into coarse pieces ½ tsp cinnamon Cooking spray Preheat oven broiler on high temperature, with the rack 3 inches from heat source. Cover broiler pan with aluminum foil for easy cleanup. Spray foil lightly with cooking spray. Set aside. Cut 8 slices (pork rounds), each 1½ inches thick, from the center of the pair of pork tenderloins. Refrigerate or freeze the ends for another use. Place pork rounds on the foil-covered broiler pan. Sprinkle with salt and pepper. Set aside a few minutes while broiler heats. Meanwhile, heat ½ cup water to boiling in a medium nonstick pan. Slice cored apples from top to bottom in ¼-inch wide pieces. Add apples, raisins, walnuts, and cinnamon to boiling water. Reduce heat to medium. Cover. Simmer, stirring occasionally, until apples are soft and easily pierced with a fork. Set aside until pork is cooked. Broil pork for 5–10 minutes per side (to a minimum internal temperature of 160°F). To serve, place two pork rounds on each dinner plate. Top with one-fourth of the applesauce. Yield: 4 servings Serving size: 2 pork rounds, ½ C applesauce Prep time: 15 minutes Cook time: 25 minutes Each serving provides: calories 250 total fat 9 g saturated fat 3 g cholesterol 80 mg sodium 200 mg total fiber 3 g protein 26 g carbohydrates 15 g potassium 513 mg Tip: Delicious with rice and a side of cinnamon-glazed baby carrots  
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