2 cups peeled and diced zucchini
2 cups water
1 tbsp fresh lemon juice
2 tsp powdered or granular sugar free sweetener
¼ tsp ground cinnamon
1/8th tsp ground nutmeg
1/8th tsp ground cloves
Place zucchini in a small saucepan, cover and bring to a boil then reduce to a simmer, add in lemon juice, and cover letting zucchini cook down until soft and tender.
remove from heat, strain any water left, add in sweetener, cinnamon, nutmeg, and cloves. Puree together until smooth.
Adjust sweetener to suit your taste.
12 – 16 oz pork tenderloin
½ tsp salt
½ tsp pepper
½ tsp onion powder
½ cup beef or vegetable broth
1 tsp Dijon mustard
1 tbsp fresh rosemary fine diced
Preheat oven to 375 degrees
In a skillet over medium heat add oil and rosemary, place medallions in skillet sprinkle with salt and pepper, onion powder and sear for 1 minute each side. Remove and place in a shallow baking dish. To the pan add ½ cup of broth and Dijon mustard, whisk and deglaze the pan. Pour the broth over the medallions.
Spread a generous spoonful of zucchini applesauce over each tenderloin.
Bake for 30 minutes.
Remove from oven and garnish with fresh rosemary.