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Ingredients
- 1/3 c. apple juice, no sugar added
- 2 tbsp. apple cider vinegar
- 1/8 teaspoon each thyme leaves, salt and pepper
- 7 ounce. pork tenderloin, cut into 8 equal slices
- 1 teaspoon vegetable oil
- 1 c. frzn pearl onions
- 1/2 c. frzn peas
- 1 teaspoon cornstrch
Directions
- In medium glass or possibly stainless steel mixing bowl combine juice, vinegar, thyme, salt and pepper; add in pork and turn to coat. Cover and chill for at least 20 min or possibly up to 2 hrs. Preheat broiler. Arrange pork on rack in broiling pan, reserving marinade. Broil 4 inches from heat source, turning once, till thoroughly cooked, 2 min on each side.
- While pork is broiling, prepare onion mix, in 10 inch nonstick skillet, heat oil; add in onions and peas and cook over high heat, stirring frequently, till heated through, about 5 min. Add in cornstarch to reserved marinade mix, stirring to dissolve cornstarch; add in to onion mix in skillet and cook, stirring constantly, till mix comes to a boil and is thickened, about 1 minute. Serve pork topped with onion mix.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 516g | |
| Calories 399 | |
| Calories from Fat 81 | 20% |
| Total Fat 9.11g | 11% |
| Saturated Fat 1.78g | 7% |
| Trans Fat 0.15g | |
| Cholesterol 123mg | 41% |
| Sodium 183mg | 8% |
| Potassium 1170mg | 33% |
| Total Carbs 32.19g | 9% |
| Dietary Fiber 5.6g | 19% |
| Sugars 17.53g | 12% |
| Protein 44.66g | 71% |
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