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Medallions Of Pork Tenderloin, Roasted Cauliflower And Chunky Applesauce

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Ingredients

1 tablespoon(s) extra-virgin olive oil

1 pound(s) pork tenderloin, cut crosswise into 1/2-inch medallions

Salt and ground black pepper

2 Gala apples, cored and cut into 1-inch chunks

2 bag(s) hibiscus tea

1 tablespoon(s) water

1 tablespoon(s) coconut nectar or light agave nectar

Juice of 1/2 lemon

1 small head(s) cauliflower, cut into 2-inch florets

8 sprig(s) fresh thyme, leaves picked

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