Friday, August 19, 2011

Recipe: Cinnamon Pork Tenderloin with Potatoes and Carrots

1 Pork Tenderloin
2 Sweet potatoes, peeled and cut into chunks
2 large white potatoes, peeled and cut into chunks
1 lb. bag baby carrots
1 Tablespoon cinnamon
2 apples, peeled and cut into chunks
1/4 cup Olive Oil
2 Tablespoons butter
1/4 Cup balsamic vinegar (optional)
4 shallots (or 1 onion), diced

Place all in dutch oven or heavy lidded pot and bake at 375 for 1.5 hours or until pork is cooked through.  Next time I might try adding a couple tablespoons of maple syrup.

This is really easy recipe to make.  I'm thinking about taking out the balsamic next time and maybe substituting apple juice or just leave it out altogether. 

The kids loved the pork and ate a couple of helpings each.  The potatoes are great fuel for my marathon training (15 mile long run this week!)

Approximate cost:  $3.05 per serving

Taste:  8/10
Effort v. Payoff:  4/5
Kid-Friendliness:  2/3
Bonus health points: 1
Total:  15 points (4 Stars ****)

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