Ingredients
1 pork tenderloin (1 pound)1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/2 teaspoon celery salt1 tablespoon olive oil1 large apple, sliced2/3 cup unsweetened apple juice3 tablespoons dried tart cherries1 tablespoon honey1 tablespoon cider vinegar1 package (8.8 ounces) ready-to-serve brown rice
Preparation
Cut tenderloin crosswise into 12 slices; sprinkle with rosemary, thyme and celery salt. In a large nonstick skillet, heat oil over medium-high heat. Brown pork on both sides; remove from pan.
In same skillet, combine apple, apple juice, cherries, honey and vinegar. Bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, 3-4 minutes or just until apple is tender.
Return pork to pan, turning to coat with sauce; cook, covered, 3-4 minutes or until pork is tender. Meanwhile, prepare rice according to package directions; serve with pork mixture.
