Pork Tenderloin With Apples, Onions and Fennel

1 pork tenderloin, 3/4 to 1 pound
Canola oil spray
1 tablespoon canola oil
1 pound yellow onions, cut into 1/2-inch pieces and then cut in half
1/2 medium fennel (or anise) bulb, cut lengthwise into 1/2-inch pieces
2 medium Fuji apples, quartered, cored and cut in 1/2-inch slices, or
apples of choice
1 1/2 teaspoon dried thyme
1/8 teaspoon ground chipotle or other chile powder
1 cup fresh apple cider
Salt and black pepper

Cut pork crosswise into 3 pieces. Cut each piece into 2 or 3 slices about
1-inch wide. Arrange cut side down on a work surface, cover with wax paper
and, using a mallet or the bottom of a saucepan, pound until each is
3/4-inch thick.
Coat a large skillet liberally with cooking spray and heat to medium.
Brown pork about 2 minutes per side. Transfer to a plate and cover loosely
to keep moist.
Add oil to skillet. Saute onions and fennel at medium heat 5 to 7 minutes,
or until onions wilt. Add apples and cook 5 minutes, stirring often so the
onions color but do not brown. Mix in thyme, chile and cider. Reduce heat
and simmer 15 minutes, or until apples are barely tender. Season with salt
and pepper.
Push apple mixture to the side, return pork and juices to pan and spoon
apple mixture over it. Cook on low to medium heat until meat is no longer
pink in center, about 4 minutes. Divide apple mixture among 4 plates.
Arrange pieces of pork on top, spoon any remaining pan juices onto the
meat and serve. Makes 4 servings.

Nutrition information per serving: 282 calories, 9 g total fat (2 g
saturated fat), 32 g carbohydrate, 20 g protein, 5 g dietary fiber, 64 mg
sodium.

Dana Jacobi, American Institute for Cancer Research

Source: <http://www.post-gazette.com/pg/05279/583265.stm>




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