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Pork Mignons with French Applesauce

A Heart-Healthy Recipe from the National Heart, Lung, and Blood Institute

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Number of Servings: 4

Consider doubling the sauce to serve over whole-wheat pancakes, or eat all alone for dessert


  • 1 pair pork tenderloins (about 2 lb)
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 2 medium apples, rinsed and cored, but not peeled (try Golden Delicious or Rome)
  • 2 Tbsp dark seedless raisins
  • 2 Tbsp walnuts, broken into coarse pieces
  • 1/2 tsp cinnamon
  • Cooking spray


  1. Preheat oven broiler on high temperature, with the rack 3 inches from heat source.
  2. Cover broiler pan with aluminum foil for easy cleanup.  Spray foil lightly with cooking spray. Set aside.
  3. Cut 8 slices (pork rounds), each 1 and 1/2 inches thick, from the center of the pair of pork tenderloins.  Refrigerate or freeze the ends for another use. Place pork rounds on the foil-covered broiler pan. Sprinkle with salt and pepper. Set aside a few minutes while broiler heats.
  4. Meanwhile, heat 1/2 cup water to boiling in a medium nonstick pan.  Slice cored apples from top to bottom in 1/4-inch wide pieces.Add apples, raisins, walnuts, and cinnamon to boiling water. Reduce heat to medium.  Cover. Simmer, stirring occasionally, until apples are soft and easily pierced with a fork. Set aside until pork is cooked.
  5. Broil pork tenderloins for 5–10 minutes per side (for a minimum internal temperature of 160 °F).
  6. To serve, place two pork rounds on each dinner plate. Top with one-fourth of the applesauce.

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