| ¼ cup cider vinegar 3 tablespoons honey 1 tablespoon olive oil 2 teaspoons coarse grain Dijon-Style mustard 5 medium carrots, peeled and thickly sliced 1 large red onion, cut in thick wedges |
1 pound pork tenderloin 1 teaspoon dried rosemary, crushed ½ teaspoon dried sage ½ teaspoon each salt and pepper 2 Fuji or Granny Smith medium apples, peeled, cored and cut in 1-inch chunks or slices |
1. Heat oven to 425°F.
2. In a small bowl, whisk together vinegar, honey, oil and mustard.
3. In large roasting pan, mix carrots and onion with half of the honey mixture. Place tenderloin in center of pan and turn to coat with honey mixture. Rub rosemary and sage on surface of meat. Sprinkle salt and pepper over pork and vegetables. Roast 15 minutes.
4. Remove pan from oven. Stir in apples and remaining honey mixture. Roast, stirring once, 15 to 20 minutes or until meat thermometer registers 160°F.
5. Let pork rest, slice and arrange on serving platter; surround with roasted vegetables and apples.
Preparation time: 15 minutes. Cooking time: 30 minutes.
Serves 4
Nutrition information per serving—protein: 34g; total fat: 10 g; saturated fat: 2 g; carbohydrate: 46g; fiber: 7g; sodium: 462 mg; cholesterol: 89 mg; calories: 402.