Candy apple pork tenderloin, roasted onion sweet potatoes, sauted zucchini and mocha pudding cakes

As the title says, dinner for tonight is Candy apple pork tenderloin, roasted onion sweet potatoes, sauted zucchini and mocha pudding cakes. Here are the recipes and I'll post the pics after dinner.

As far as the zucchini, I just slice them up and toss them in a pan with a little olive oil, salt and pepper and cook until desired doneness.

Candy Apple Pork Tenderloin
Serves: 4 Hand-on time: 20 minutes Total Time: 30 minutes

Ingredients:
¼ cup unsweetened apple butter
1 Tbsp apple cider vinegar
1 Tbsp agave nectar
1 clove garlic, minced
¼ tsp cinnamon
1 lb pork tenderloin, cut into 4 oz portions
1 ½ tsp olive oil, divided
1 tsp fresh thyme
Sea salt and ground pepper to taste
½ cup unsalted toasted almonds, chopped, in a shallow bowl or plate

Instructions:
1. Preheat oven to 400
2. Meanwhile, prepare pork tenderloin and glaze: In a small bowl, stir together apple butter, vinegar, agave, garlic and cinnamon until combined. Set aside.
3. Season pork tenderloin on all sides with ½ tsp oil, thyme, salt and pepper. Heat remaining tsp oil in a non-stick skillet over medium-high heat. Sear tenderloin on both sides until light-golden brown, about 4 minutes total.
4. Remove pork from pan, coat each piece entirely with apple butter mixture and place onto parchment-lined baking sheet. Roast in oven for 15 minutes or until pork is fully cooked throughout. Remove from oven and roll in almonds. Slice each piece into 3 pieces and serve immediately.

Onion Roasted Sweet Potatoes
INGREDIENTS:
1 pkg dry onion mix
1 pound sweet potatoes, peeled and diced
2 Tbsp vegetable oil

DIRECTIONS:
1. Preheat oven to 450 degrees F (230 degrees C).
2. In a large bowl, toss the dry onion soup mix, sweet potatoes and vegetable oil until the sweet potatoes are well coated.
3. Arrange the mixture on a large baking sheet. Bake in the preheated oven 40 to 50 minutes, or until the sweet potatoes are tender.



Mocha Pudding Cakes (Makes 2 servings)
INGREDIENTS:
¼ cup all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons cocoa powder
½ teaspoon baking powder
1/8 teaspoon salt
3 tablespoons fat free or 2% milk
1-1/2 teaspoons butter, melted
¼ teaspoon vanilla extract

Topping:
2 tablespoons brown sugar
1-1/2 teaspoons baking cocoa
3 tablespoons hot brewed coffee or espresso
1 tablespoon hot water
Whipped topping, optional

DIRECTIONS:
1. In a small bowl, combine flour, sugar, cocoa, baking powder and salt. Stir in the milk, butter, vanilla and vanilla until smooth. Spoon into two 4-ounce ramekins or custard cups coated with cooking spray.
2. Combine brown sugar and cocoa; sprinkle over the batter. Combine coffee or espresso and water; pour over cakes. Bake at 350 for 15-20 minutes or until a knife inserted near the center comes out clean. Serve warm or at room temperature with whipped topping if desired.