Pork Tenderloin Madeira

Pork Tenderloin Madeira


  • 1 pound pork tenderloin, trimmed
  • 1 teaspoon olive oil, divided
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked black pepper
  • 1 1/2 cups sliced peeled Granny Smith apple (about 1/2 pound)
  • 1/2 cup Madeira wine or dry sherry
  • 1/4 cup fat-free, less-sodium chicken broth
  • 1/4 cup minced shallots
  • 2 teaspoons whole-grain Dijon mustard


Preheat oven to 425°.

Rub pork with 1/2 teaspoon oil, thyme, salt, and pepper. Heat the remaining 1/2 teaspoon oil in a large, heavy ovenproof skillet over high heat. Add pork; cook 5 minutes, browning on all sides. Add apple to skillet. Insert meat thermometer into thickest portion of pork; bake at 425° for 17 minutes or until thermometer registers 160° (slightly pink). Remove pork from skillet; keep warm. Return skillet to stove top; stir in Madeira, broth, and shallots. Bring to a boil; cook until reduced to 1 cup (about 2 minutes). Stir in mustard. Slice pork into 1/4-inch-thick slices. Serve with sauce.

  • Yield: Serves 4 (serving size: 3 ounces pork and 2 tablespoons madeira-apple sauce)

Nutritional Information

Calories per serving: 199
Caloriesfromfat per serving: 23%
Fat per serving: 5g
Saturated fat per serving: 1.5g
Monounsaturated fat per serving: 2.6g
Polyunsaturated fat per serving: 0.5g
Protein per serving: 24g
Carbohydrate per serving: 10g
Fiber per serving: 1.2g
Cholesterol per serving: 74mg
Iron per serving: 1.7mg
Sodium per serving: 448mg
Calcium per serving: 15mg