Prep Time 30 min
Cook Time 45 Min
Servings 8
Difficulty Easy

Ingredients

  • 2 tbsps. mustard seeds
  • 1 tbsp. kosher salt
  • 1 tbsp. crushed or coarsely ground black pepper
  • 1 tbsp. sugar
  • 2 whole pork tenderloins (about 1 1/4 pounds each)
  • 4 tbsps. Crisco® Pure Canola Oil
  • 1 medium onion, cut from stem to root into very thin wedges
  • 2 tsps. fennel seed
  • 1 cup chicken broth
  • 2 tbsps. sherry vinegar
  • 2 medium Granny Smith apples, peeled and diced
  • 1/4 cup butter
  • Spanish paprika

Directions

  • Step 1

    COMBINE mustard seeds, salt, pepper and sugar in small bowl. Sprinkle generously over pork tenderloins to coat meat on all sides.

  • Step 2

    HEAT oven to 325°F. Heat 1 tablespoon oil in large skillet over medium-high heat. Add pork tenderloins and brown on all sides. Place in 13 x 9-inch baking pan; cover with foil. Bake 25 to 30 minutes or until internal temperature in thickest part reads 150°F. Let stand, covered, 10 minutes.

  • Step 3

    COOK onion and fennel seed in remaining 3 tablespoons oil in large skillet over medium heat 5 minutes. Add chicken broth and vinegar; simmer 5 minutes or until volume is reduced by half. Stir in apple and butter, cooking until apples reach desired doneness. Slice pork. Add pan drippings to apple mixture, if desired. Serve apple mixture over sliced pork. Sprinkle individual servings with paprika.

Serving size
(1/8 of recipe)

  • Calories 350
  • Calories from Fat170g
  • Total Fat 20g
  • Saturated Fat 6g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 110mg
  • Sodium 950mg
  • Potassium 0mg
  • Total Carbohydrates 11g
  • Dietary Fiber 2g
  • Sugars 7g
  • Protein 32g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet