By Mayo Clinic Staff

Dietitian's tip:

Apple cider is unfiltered juice from apples. In the U.S., cider is referred to as sweet (unfermented and alcohol-free) or hard (fermented and contains alcohol). Either works in this recipe.

Number of servings

Serves 4
  1. Low Sodium


  1. 16 ounces pork tenderloin, cut into 4 pieces
  2. 1 1/2 tablespoons curry powder
  3. 1 tablespoon extra-virgin olive oil
  4. 2 medium yellow onions, chopped (about 2 cups)
  5. 2 cups apple cider, divided
  6. 1 tart apple, peeled, seeded and cut into chunks
  7. 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 cider, reduce the heat and simmer until the liquid is half the volume.

Add the chopped apple, cornstarch and the remaining 1/2 cup 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.

Nutritional analysis per serving

Serving size: About 3 ounces

  • Cholesterol 73 mg
  • Calories 270
  • Sodium 70 mg
  • Total fat 6 g
  • Total carbohydrate 29 g
  • Saturated fat 1 g
  • Dietary fiber 4 g
  • Trans fat Trace
  • Added sugars 0 g
  • Monounsaturated fat 4 g
  • Protein 25 g
  • Total sugars 19 g
Dec. 06, 2019