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Low Fat Roasted Pork Bean Apple Cassoulet Recipe
Ingredients
3 star anise, or 1 teaspoon fennel seeds
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 3/4 pounds pork tenderloin, trimmed of fat
3 teaspoons canola oil
4 granny smith apples, peeled, cored and cut lengthwise in eighths
stewed beans, see recipe
Method
With a spice grinder or mortar and pestle, grind star anise (or fennel seeds) into a coarse powder.
Place in a small bowl.
Stir in salt, pepper, cinnamon and cloves.
Rub 2 1/2 teaspoons of the spice mixture over pork.
Place in a shallow pan, cover and refrigerate for 2 hours.
Preheat oven to 450°F.
In a large ovenproof skillet, heat 1 1/2 teaspoons oil over high heat.
Add pork and sear until browned, 1 to 2 minutes per side.
Transfer skillet to oven and roast for 15 to 25 minutes, or until only slightly pink in the center and an instant-read thermometer registers 150°F.
Remove from oven, tent with aluminum foil and let rest for 10 minutes.
Meanwhile, in a large bowl, toss apples with remaining spice mixture.
In a large skillet, heat remaining 1 1/2 teaspoons oil over medium-high heat.
Add apples and saute until golden, about 10 minutes.
To serve, slice pork into 3/8-inch-thick slices.
Divide warm Stewed Beans among 6 plates.
Top with pork and apples.
:MAKES 6 SERVINGS.
Calories per serving; 41 grams protein; 9 grams fat1 grams saturated fat; 61 grams carbohydrate; 905 mg sodium; 83 mg cholesterol; 13 grams fiber
