Browse Recipe Categories or

Allspice-Rubbed Pork Tenderloin with Cinnamon-Sautéed Apples and Cilantro Rice

×

Allspice-Rubbed Pork Tenderloin with Cinnamon-Sautéed Apples and Cilantro Rice

The juicy pork tenderloin absorbs flavors from its allspice-and-pepper rub. The skillet-cooked apple slices add sweetness, both from the fruit and the cinnamon. Remember this recipe for crisp autumn nights.

Ingredients

Servings   4   Serving Size   3 ounces pork, 1 apple, and 1/2 cup rice per serving

Cilantro Rice

  • 1 cup chopped fresh cilanto or parsley
  • 2 medium green onions, chopped
  • 2 teaspoons fresh lemon or lime juice
  • 2 cups cooked brown rice, covered to keep warm

Pork Tenderloin

  • 1 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 1 1-pound pork tenderloin, all visible fat discarded
  • 2 teaspoons extra-virgin olive oil OR
  • 2 teaspoons canola or corn oil
  • 4 apples (any variety), cored and thinly sliced
  • 1/2 teaspoon ground cinnamon

Directions

Tip: Click on step to mark as complete.

Cilantro Rice

  1. Stir the cilantro, green onions, and lemon juice into the cooked rice.

Pork Tenderloin

  1. Preheat the oven to 400˚F. In a small cup, stir together the allspice and pepper. Sprinkle over the pork. Using your fingertips, gently press the allspice mixture so it adheres to the pork.
  2. In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the pork on all four sides (about 1 minute on each side), or until browned.
  3. Transfer the pork to a baking dish. Bake for 25 minutes, or until the pork reaches an internal temperature of 145˚F on an instant-read thermometer.
  4. Meanwhile, in the same skillet, still over medium-high heat, cook the apples and cinnamon for 4 to 5 minutes, or until the apples are soft, stirring constantly. Remove from the heat.
  5. Transfer the pork to a cutting board. Let stand for 5 minutes. Slice the pork. Serve with the apples on top.

Cooking Tip: After roasting a meat, such as pork or beef, let it stand for a few minutes before slicing or serving. This allows the meat to retain more of its natural juices.

Keep it Healthy: Need to add more fruit servings into your day? Here are some easy ways to incorporate more fruits into your dinners: Roast or bake pears or apples for a side dish — a delicious pairing to a meat entrée. Add pineapple chunks to a salsa — a perfect accompanient to fish and chicken dishes. And, toss some orange slices into a dark green, leafy salad.

Tip: To cook twice, eat once, double the amount of pork tenderloin you roast and use the extra meat to make Jerk Pork Sandwiches. Just chop the pork into small pieces and coat it with the jerk spices as directed.

Nutrition Facts

Allspice-Rubbed Pork Tenderloin with Cinnamon-Sautéed Apples and Cilantro Rice
CaloriesCalories
315 Per Serving
ProteinProtein
24g Per Serving
FiberFiber
6g Per Serving
Cost Per ServingCost Per Serving
$3.39

Nutrition Facts

Calories 315
Total Fat 6.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.0 g
Cholesterol 60 mg
Sodium 56 mg
Total Carbohydrate 43 g
Dietary Fiber 6 g
Sugars 20 g
Protein 24 g
 
The juicy pork tenderloin absorbs flavors from its allspice-and-pepper rub. The skillet-cooked apple slices add sweetness, both from the fruit and the cinnamon. Remember this recipe for crisp autumn nights.

Nutrition Facts

Allspice-Rubbed Pork Tenderloin with Cinnamon-Sautéed Apples and Cilantro Rice
CaloriesCalories
315 Per Serving
ProteinProtein
24g Per Serving
FiberFiber
6g Per Serving
Cost Per ServingCost Per Serving
$3.39
×
Calories 315
Total Fat 6.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 3.0 g
Cholesterol 60 mg
Sodium 56 mg
Total Carbohydrate 43 g
Dietary Fiber 6 g
Sugars 20 g
Protein 24 g

Ingredients

Servings   4   Serving Size   3 ounces pork, 1 apple, and 1/2 cup rice per serving

Cilantro Rice

  • 1 cup chopped fresh cilanto or parsley
  • 2 medium green onions, chopped
  • 2 teaspoons fresh lemon or lime juice
  • 2 cups cooked brown rice, covered to keep warm

Pork Tenderloin

  • 1 teaspoon ground allspice
  • 1/4 teaspoon pepper
  • 1 1-pound pork tenderloin, all visible fat discarded
  • 2 teaspoons extra-virgin olive oil OR
  • 2 teaspoons canola or corn oil
  • 4 apples (any variety), cored and thinly sliced
  • 1/2 teaspoon ground cinnamon

Directions

Tip: Click on step to mark as complete.

Cilantro Rice

  1. Stir the cilantro, green onions, and lemon juice into the cooked rice.

Pork Tenderloin

  1. Preheat the oven to 400˚F. In a small cup, stir together the allspice and pepper. Sprinkle over the pork. Using your fingertips, gently press the allspice mixture so it adheres to the pork.
  2. In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the pork on all four sides (about 1 minute on each side), or until browned.
  3. Transfer the pork to a baking dish. Bake for 25 minutes, or until the pork reaches an internal temperature of 145˚F on an instant-read thermometer.
  4. Meanwhile, in the same skillet, still over medium-high heat, cook the apples and cinnamon for 4 to 5 minutes, or until the apples are soft, stirring constantly. Remove from the heat.
  5. Transfer the pork to a cutting board. Let stand for 5 minutes. Slice the pork. Serve with the apples on top.

Cooking Tip: After roasting a meat, such as pork or beef, let it stand for a few minutes before slicing or serving. This allows the meat to retain more of its natural juices.

Keep it Healthy: Need to add more fruit servings into your day? Here are some easy ways to incorporate more fruits into your dinners: Roast or bake pears or apples for a side dish — a delicious pairing to a meat entrée. Add pineapple chunks to a salsa — a perfect accompanient to fish and chicken dishes. And, toss some orange slices into a dark green, leafy salad.

Tip: To cook twice, eat once, double the amount of pork tenderloin you roast and use the extra meat to make Jerk Pork Sandwiches. Just chop the pork into small pieces and coat it with the jerk spices as directed.
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.