Pork Mignons With French Applesauce

• 1 pair pork tenderloins (about 2 lb)

• ¼ tsp salt

• ⅛ tsp ground black pepper

• 2 medium apples, rinsed and cored, but not peeled (try Golden Delicious or Rome)

• 2 Tbsp dark seedless raisins

• 2 Tbsp walnuts, broken into coarse pieces

• ½ tsp cinnamon

• Cooking spray

Directions

• 1

  Preheat oven broiler on high temperature, with the rack 3 inches from heat source.

• 2

  Cover broiler pan with aluminum foil for easy cleanup.  Spray foil lightly with cooking spray.  Set aside.

• 3

  Cut 8 slices (pork rounds), each 1½ inches thick, from the center of the pair of pork tenderloins.  Refrigerate or freeze the ends for another use.  Place pork rounds on the foil-covered broiler pan.  Sprinkle with salt and pepper.  Set aside a few minutes while broiler heats.

• 4

  Meanwhile, heat ½ cup water to boiling in a medium nonstick pan.  Slice cored apples from top to bottom in ¼-inch wide pieces.  Add apples, raisins, walnuts, and cinnamon to boiling water.  Reduce heat to medium.  Cover.  Simmer, stirring occasionally, until apples are soft and easily pierced with a fork.  Set aside until pork is cooked.

• 5

  Broil pork tenderloins for 5–10 minutes per side (for a minimum internal temperature of 160 °F).

• 6

  To serve, place two pork rounds on each dinner plate.  Top with one-fourth of the applesauce.