Forbes' Approved Weight Watchers Recipe

Roasted Pork with Apple-Ginger Sauce - from Weight Watchers
POINTS® Value: 5
Servings: 4
Level of Difficulty: Moderate
Prep time : 38 minutes
Roasting time: 30 minutes
Resting time: 5 minutes

4 sprays olive oil cooking spray, divided
2 medium carrots, peeled and cut on the diagonal 1/4-inch thick
2 medium cippolini onions, peeled and each cut into 6 wedges
1 medium sweet potato, peeled, halved lengthwise and sliced 1/2-inch thick
1 small turnip, peeled and cut into 1/2-inch cubes
1/8 teaspoon salt
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon freshly ground black pepper
1 pound pork tenderloin
1 tablespoon chopped fresh chives (optional)

Apple-Ginger Sauce
2/3 cup apple cider
1/3 cup canned reduced-sodium chicken broth
2 tablespoons cold water
1 tablespoon brandy OR apple cider
1 1/2 teaspoons cornstarch
1 teaspoon cider vinegar
1/2 teaspoon butter
1/8 teaspoon ground ginger

Pre-heat oven to 425ºF. Coat inside of large shallow roasting pan with cooking spray. Combine carrots, onions, sweet potato and turnip in pan. Coat vegetables with cooking spray; sprinkle with 1/8 teaspoon salt. Roast for 10 minutes.
Meanwhile, combine 1/2 teaspoon salt, ginger and pepper in a small bowl; sprinkle and rub evenly over surfaces of pork. Coat a large heavy skillet with cooking spray; place over medium-high heat. Lightly brown pork over medium-high heat about 2-4 minutes; transfer to a plate.

Off heat, recoat skillet with cooking spray. Stir and push vegetables to edge of roasting pan; place tenderloin in center of pan. Continue roasting in for 20-25 minutes or until internal temperature of pork tenderloin reaches 155ºF. about 20 to 25 minutes. Transfer pork to cutting board and loosely cover with foil; let rest for 5 minutes. Turn oven off. Stir and return vegetables to oven to keep warm.

While tenderloin is roasting, prepare sauce.
Combine 2/3 cup apple cider and chicken broth in small saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until mixture is reduced to 1/2 cup.
Combine water, brandy (or apple cider) and cornstarch in a small bowl. Slowly stir cornstarch mixture into broth mixture using a wire whisk. Cook and stir for 2 minutes. Remove from heat; stir in vinegar, butter and ginger. Makes 1/2 cup of sauce or 2 tablespoons per serving.
To serve, cut pork tenderloin into 1/4-inch-thick slices. Serve with roasted vegetables and apple-ginger sauce. Garnish with chives if desired.

Makes 4 servings. Yields about 3 ounces of pork, X cups of vegetables and 2 tablespoons of sauce per serving.