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Pork Tenderloin with Pineapple Cucumber Salsa

Lauren

/

Dec 18th, 2014

Pork

Apple Spice Cake

Apple Spice Cake: Main Image

Quick Facts

Servings: 15
A scrumptious, moist cake recipe made lower in fat by replacing some of the fat with orange juice concentrate. Great for potlucks or family gatherings.

Ingredients

  • Vegetable oil spray
  • 3 eggs
  • 1 1/2 cups sugar, white
  • 3 cups unbleached flour, white
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 1/2 cup orange juice, frozen concentrate, thawed
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 3 cups chopped apples, (Granny Smith, Jonagold, or Yellow Delicious), peeled

Directions

  • Preheat oven to 350°F (175°C).
  • Prepare 10-inch (25cm) bundt or tube-type pan with vegetable oil spray.
  • Beat eggs in a large bowl with an electric mixer until frothy. Add sugar and beat well. In a small bowl, mix dry ingredients together (flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt). Add dry ingredients to egg mixture; blend well. Add in orange juice concentrate, oil and vanilla; mix together. Batter will be thick. Fold apples into batter until blended. Pour into prepared bundt pan.
  • Bake for one hour or until a wooden toothpick inserted into the cake’s center comes out clean.
  • Cool on a wire rack for 15 minutes. Carefully remove cake from pan. Allow cake to cool before serving.

Nutrition Facts

Calories 281
  Calories from Fat 78 (28%)
(14%)Total Fat 9g
(5%)Saturated Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
(16%)Cholesterol 49mg
(8%)Sodium 182mg
(4%)Potassium 142mg
Total Carbohydrate 47g
(6%)Dietary Fiber 2g
Sugars 26g
Sugar Alcohols 0g
(9%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2019 Healthnotes, Inc. All rights reserved. www.healthnotes.com

Read our healthy recipe definitions.

Learn more about Healthnotes, the company.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2019.

2 Responses to Pork Tenderloin with Pineapple Cucumber Salsa

  1. ninnnett 07/02/2015 at 11:31 pm

    and where is the recipe of the pork tenderloin pineapple cucumber salsa?

    • Customer Care 08/02/2015 at 3:33 pm

      Hi, Ninnnett. The salsa that goes with the tenderloins is the second recipe listed in the article. I have consolidated that portion of the recipe for you here:

      Pineapple & Cucumber Salsa

      1 20 oz can pineapple tidbits, drained
      1 small cucumber, peeled, seeded and diced
      2 Tbs rice vinegar
      2 Tbs olive oil
      1/8 tsp cayenne pepper
      1 jalapeño pepper, diced and seeded (use gloves when handling pepper)
      1 Tbs black pepper, coarsely ground
      4 Tbs cilantro, finely chopped

      Directions

      In medium bowl, stir together pineapple tidbits, cucumber, rice vinegar, olive oil, cayenne pepper, jalapeño pepper (use rubber gloves when handling pepper), black pepper, and cilantro. Cover and let rest at room temperature for an hour to let flavors blend. Refrigerate for longer storage; bring to room temperature before serving. Makes 3 cups.

      Hope this helps! ~Zachary

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