Roast Pork Tenderloin

Tired of chicken?  The leanests cut of pork  is pork tenderloin.  The good news is that this is very easy to cook and lends itself to lots of yummy non-spicey, GERD friendly recipes.    I use this basic receipe and change out the fruit for variety.  You can get inventive with different ’safe’ spices as well.

Pork Tenderloin with Dried Fruit

Preheat Oven to 375 degrees F., lightly grease shallow baking dish

Ingredients: 

1 lb            pork tenderloin

1 C            unsweetened apple juice

1 TBSP       dried parsley

Salt to taste

1/2 Cup    assorted dried fruits (such as prunes, apricots and papaya slices)

•  Place pork tenderloin in prepared baking dish and brush with a little of the apple juice. 
• Sprinkle with parsley and salt to taste.
• Add dried fruit  to remaining apple juice and set aside.
• Bake pork in preheated oven for 25 minutes. 
• Pour juice mixture over top of the meat and bake for about 10 minutes, until pork reaches 160 degrees F. and just a hint of pink remains. 
• Transfer pork to cutting board and let stand for 5 minutes before slicing. 
• Spoon fruit and sauce over top.

I used canned mango slices or fresh, granny smith apples but the dried fruit holds up better. in the oven. 

Once sliced, you can freeze the pork in serving sizes so you can have a variety of meat for the folowing week.