Pork Medallions with Bacon and Apples
Roasted Brussels Sprouts with Pecans
Ingredients
- 3 slices bacon, chopped
- ¾ lb pork tenderloin
- ¼ cup chicken broth
- 1 Tbsp apple cider vinegar
- 2 cups sliced apples (such as Gala)
- ½ Tbsp chopped fresh rosemary
Instructions
- Cook bacon in a large nonstick skillet over medium-high heat 5 minutes or until crisp; drain, reserving 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 lightly with salt and pepper.
- Cook pork 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 desired amount of salt and pepper. Cook 2 to 3 minutes or until apples are crisp-tender. Serve pork with apples; sprinkle with bacon.
- Divide into 3 portions. Serve 2 portions. Refrigerate 1 portion up to 3 days.
Side Dish Ingredients
- 1 (16-oz) pkg halved Brussels sprouts
- 1 Tbsp olive oil
- ¼ cup chopped pecans
Side Dish Instructions
- Preheat oven to 450°F. Combine Brussels sprouts, and oil on a 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. Season with salt and pepper to taste.
- Divide into 3 portions. Serve 2 portions. Refrigerate 1 portion up to 3 days.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
248
|
168
|
416
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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