A Grown Up Version Of Pork Chops And Applesauce

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Yesterday may have been rest day, but I more than made up for it today. We had to get up before the sun for The Kid’s tryouts for district band. Yes, on a Saturday. My day to lay around and drink coffee with one eye open! I’m not sure who decided that it was a good idea to have tryouts so early in the morning. However I’ll admit it turned out pretty brilliant after the initial shock.

The Kid was the first one up to tryout and we got it done before any delays happened to the schedule. In and out like a well oiled machine. I dropped her off at home and headed to the gym. I even made it there just about the time that I usually arrive for my workout so no one was the wiser. I got sprints and my back workout out of the way before heading off for grocery shopping and to pick up our produce share.

This week we got a lot of new items for Fall – apples, pomegranates, butternut and acorn squash. The butternut squashes are the cutest little things I’ve ever seen. One fits in the palm of my hand. I got creative and put them in a dish to decorate the kitchen table while I think up a way to use them this week. How’s that for thinking out of the box. 😉

I immediately got an idea for dinner looking over all of the goodies. Pork chops and applesauce… or a more grown up version with pork tenderloin and sliced apples. Pork tenderloin is low in calories and fat believe it or not, but it isn’t dry and tough like pork chops can sometimes be. This recipe is quick and easy to go from start to table. It’s also incredibly flexible. Use whatever size tenderloin you can find – 1 lb, 2 lb, somewhere in between.

As it was cooking, the house smelled incredible. The tenderloin came out juicy and delicious. I served it with a side of kale salad. Basically it was shredded kale that I tossed in olive oil, champagne vinegar, and salt and pepper. The entire meal was under 250 calories and simple as can be to throw together, plus I have leftovers for later in the week.

Apple-Thyme-Pork-TenderloinApple Thyme Pork Tenderloin

  • 1 – 2 lb pork tenderloin
  • 1/2 – 1 apple, sliced
  • 2 Tbsp champagne or apple cider vinegar
  • 1 tsp dried thyme
  • Salt and pepper, to taste

Preheat oven to 450 degrees. Place the tenderloin in a glass baking dish. I used a smaller dish so I cut my tenderloin into pieces. You can either do that or you can leave it whole. Use 1/2 an apple for each pound of tenderloin. Slice the apple and remove any seeds. Lay the apple slices over the tenderloin.

Pour the vinegar over top and sprinkle on the thyme and salt and pepper. Bake at 450 degrees for 20 – 25 minutes. Remove from oven and let it sit for about 5 minutes before slicing. Makes approximately 4 servings per pound of tenderloin.

I think next time I might try some different spices and maybe pears for a new flavor. Have you tried pork tenderloin instead of pork chops?

PS – We also got to celebrate since The Kid made 4th chair for the bass clarinet in the district band. I’m so proud!

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