Consider doubling the sauce to serve over whole-wheat pancakes, or eat all alone for dessert



  • 1 pair pork tenderloins (about 2 lb)
  • ¼ tsp salt 
  • 1 /8 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



  1. Preheat oven broiler on high temperature, with the rack 3 inches from heat source.
  2. Cover broiler pan with aluminium foil for easy cleanup. Spray foil lightly with cooking spray. Set aside.
  3. Cut 8 slices (pork rounds), each 1½ inches thick, from the centre 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 for 5–10 minutes per side (to a minimum the internal temperature of 160 °F).
  6. To serve, place two pork rounds on each dinner plate. Top with one-fourth of the applesauce.