Pork Medallions with Bacon and Apples
Roasted Brussels Sprouts with Pecans
Ingredients
- 6 slices center cut bacon, chopped
- 1½ lb pork tenderloin
- 1 tsp salt, divided
- 1 tsp pepper, divided
- ½ cup low-sodium chicken broth
- 2 Tbsp apple cider vinegar
- 3 apples (such as Honeycrisp), sliced
- 1 Tbsp chopped fresh rosemary
Instructions
- Cook bacon in a large nonstick skillet over medium-high heat 5 minutes or until crisp; drain, reserving 2 Tbsp drippings in skillet. Coarsely crumble bacon.
- Meanwhile, cut pork into 1½-inch-thick medallions; pound pieces to ½-inch thickness using a meat mallet. Sprinkle pork with ½ tsp each salt and pepper.
- Cook pork, in batches, in hot drippings over medium-high heat 2 to 3 minutes per side. Remove from skillet; cover and keep warm.
- Add broth and vinegar to hot drippings; bring to a simmer. Add apples, rosemary, and ½ tsp each salt and pepper. Cook 2 to 3 minutes or until apples are crisp-tender. Serve pork with apples; sprinkle with bacon.
Side Dish Ingredients
- 2 (16-oz) pkg halved Brussels sprouts
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
- ½ cup chopped pecans
Side Dish Instructions
- Preheat oven to 450°F. Combine Brussels sprouts, oil, salt, and pepper on a large rimmed baking sheet; spread in a single layer.
- Bake 20 to 25 minutes or until tender and browned, stirring in nuts during last 8 minutes of cooking.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
244
|
168
|
412
|
| Fat (g) | 9 | 12 | 21 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 27 | 6 | 33 |
| Carb (g) | 13 | 15 | 28 |
| Fiber (g) | 2 | 7 | 9 |
| Sodium (mg) | 581 | 232 | 813 |
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