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- Preheat oven to 400˚F. Line a small baking sheet with foil. In a medium bowl, combine bread crumbs, thyme, ¼ tsp salt, caraway, fennel and ¼ tsp pepper. Brush pork with mustard, then transfer to bread crumb mixture, turning to coat.
- In a large skillet, heat 1½ tsp oil on medium-high. Add pork and cook for 2 minutes per side, until light brown. Transfer to baking sheet and bake until an instant-read thermometer registers 145˚F when inserted in center of pork, 20 to 25 minutes. Transfer pork to a cutting board, cover with foil and let rest for 10 minutes; wash skillet.
- Meanwhile, prepare applesauce: In a small saucepan, melt butter on medium heat. Add apple and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add apple juice, broth, maple syrup,
- /8 tsp salt and pepper, to taste. Bring to a simmer. In a small bowl, whisk arrowroot and vinegar. Stir into apple mixture and cook, stirring constantly, until liquid is thickened and smooth, about 1 more minute. Remove from heat and cover to keep warm.
- In a clean large skillet, heat remaining 1½ tsp oil on medium. Add garlic and sauté, stirring often, until fragrant, about 1 minute. Add spinach and remaining
- /8 tsp salt and pepper, to taste. Increase heat to medium-high and cook, tossing spinach with tongs, until bright green and wilted, about 3 minutes. Transfer to a paper towel–lined plate to drain excess liquid.
- Slice pork into medallions. Divide spinach among serving plates and top with pork and applesauce.
- Serving Size 1/4 pork, 1/4 cup spinach, 3 tbsp applesauce
- Calories 237
- Carbohydrate Content 17 g
- Cholesterol Content 62 mg
- Fat Content 8 g
- Fiber Content 3.5 g
- Protein Content 26 g
- Saturated Fat Content 2 g
- Sodium Content 482 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 2 g
- Polyunsaturated Fat Content 3 g