Rosemary-Fennel Pork with Braised Apples


3 1/2 Tbsp. butter
4 medium gala, fuji, or other sweet apples, cored and thinly sliced
2/3 cup NAKANO Seasoned Rice Vinegar - Original 
2 lbs. pork tenderloin
2 Tbsp. aniseeds or fennel seeds, crushed*
1 Tbsp. minced fresh rosemary or 1 tsp. dried rosemary, crushed
Salt and pepper


In a large skillet, melt 1 1/2 tablespoons of the butter over medium-high heat; add apples and seasoned rice vinegar. Cook and stir until apples are tender and liquid is gone, about 10 minutes. Transfer to a serving dish; keep warm. Rinse out skillet; dry with paper towel.

On a large cutting board, cut pork into 3/4-inch thick slices; arrange in a single layer. Sprinkle and press aniseeds and rosemary into both sides of pork; season lightly with salt and pepper.

In the same skillet, melt 1 to 2 tablespoons of the butter as needed over medium-high heat. Cook half of the pork at a time, without turning, until nicely browned, about 6 minutes. Turn pork over; cook until browned and no longer pink in the center, about 4 minutes. Serve pork with apples.

Makes 4 to 6 servings.

*Note: Crush seeds using a mortar and pestle or the bottom of a ceramic cup.


Per serving (6 servings): 320 calories, 32g protein, 20g carb, 3g fiber, 12g fat (6g sat. fat), 115mg chol, 650mg sodium

Rosemary-Fennel Pork with Braised Apples
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