Dietitian's tip: Apple cider is unfiltered juice from apples. In the United States, cider is referred to as "sweet" (unfermented and alcohol-free) or "hard" (fermented and contains alcohol). In this recipe, the sweet flavor of the apple cider and chopped apples nicely complement the pork tenderloin.
16 ounces pork tenderloin, cut into 6 pieces
1 1/2 tablespoons curry powder
1 tablespoon extra-virgin olive oil
2 medium yellow onions, chopped (about 2 cups)
2 cups apple cider, divided
1 tart apple, peeled, seeded and chopped into chunks
1 tablespoon cornstarch
Season the pork tenderloin with curry powder and let stand for 15 minutes.
In a large, heavy skillet, heat the olive oil over medium-high heat. Add the tenderloin and cook, turning once, until browned on both sides, about 5 to 10 minutes. Remove the meat from the skillet and set aside.
Add the onions to skillet and saute until soft and golden. Add 1 1/2 cups of the apple cider, reduce the heat and simmer until the liquid is half the volume.
Add the chopped apple, cornstarch and the remaining 1/2 cup apple cider. Stir and simmer while the sauce thickens, about 2 minutes. Return the tenderloin to the skillet and simmer for the final 5 minutes.
To serve, arrange tenderloin on a serving platter or divide onto individual plates. Pour thickened sauce over meat and serve immediately.