Allspice-Rubbed Pork Tenderloin with Cinnamon-Sautéed Apples and Cilantro Rice

Updated:Apr 9,2014

SCwH-Allspice-Rubbed Pork Tenderloin

Allspice-Rubbed Pork Tenderloin with
Cinnamon-Sautéed Apples and Cilantro Rice



4 servings

About $3.39 per serving

Pork Tenderloin
1 (1-pound) pork tenderloin, visible fat removed
1 teaspoon ground allspice
2 teaspoons extra-virgin olive oil, canola oil, vegetable or corn oil
¼ teaspoon black pepper
4 Granny Smith apples (or any apple you like), washed, cored, and thinly sliced
½ teaspoon ground cinnamon
  1. Preheat oven to 400° F. Coat tenderloin with allspice and pepper.
  2. Warm oil over medium-high heat in large pan. Add tenderloin and brown each side of tenderloin for about 1 minute each (about 4 minutes total).
  3. Transfer pork to a baking dish, and cook in oven until pork has 145° F internal temperature, about 25 minutes.
  4. Meanwhile, in the original pan, add apples and cinnamon. Cook over medium-high heat stirring constantly until apples are soft, about 4 to 5 minutes. Take off heat.
  5. Let pork rest for a few minutes. Slice into pieces and serve with apples on top.

Cilantro Rice
2 teaspoons lime juice or lemon juice
1 cup chopped cilantro or parsley
2 green onions, chopped
2 cups cooked brown rice or 2 (8 oz.) packets fully cooked brown rice, warmed
  1. Stir lime juice, cilantro, and green onions into warm rice.

Cooking Tips: Letting meat like pork or beef rest for a few minutes when it comes out of the oven allows the meat to keep more of its juices.

Keep it Healthy: Fruit isn’t just for breakfast or snacks but can be part of dinner like in this recipe. Cooked pears or apples are great side dishes to meat, pineapple chunks make excellent fruit salsas, and oranges go great in salad.

Cook Once, Eat Twice: Double the pork tenderloin and use the leftovers to make Jerk Pork Sandwiches. Just chop the pork into small pieces and coat with the jerk spices.

Per serving:
Total Fat6.0 g
Saturated Fat1.5 g
Trans Fat0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat3.0 g
Cholesterol 60 mg
Sodium56 mg
Carbohydrates43 g
Dietary Fiber6 g
Total Sugars20 g
Protein 24 g

Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit