I love pork tenderloin, it is lean, cooks fast and while at first look it seems to be an expensive cut but there are no bones, tiny amount of fat.. that means there is very minimal waste, so it ends up being quite reasonable.
It is a very often overlooked, healthy protein that is wonderful for a week night meal when you have little time and want maximum reward.
Today I spiced the tenderloin with a mixture of
1 Tablespoon sage
1 Teaspoon thyme
1 Teaspoon all spice
1 Teaspoon paprika
3 cloves garlic
salt and pepper to taste
Mix this up add a little olive oil (to make a paste) and rubbed it all over the meat. Let it set for about an hour...
Put a little olive oil in an oven proof pan and sear the meat on all sides...
then cook it off at 425 for about 20 min.. until the internal temp is about 150 (this is super tender and just slightly pink in the center) Don't overcook!
Don't forget to let the meat rest for about 10-15 min before you cut into it.
While your meat is in the oven cut up a few (I used 4) apples. I use pink lady or fuji, I don't know much about apples but these are the ones we eat in our house and I am not going to buy special apples for a recipe. Heat about 2 tablespoons of butter, add the apples and let them start to get a little color on them, add 1 tablespoon brown sugar, 1 tablespoon cinnamon, 1 teaspoon allspice and 1/2 cup water, it should start boiling pretty much right away, just let it boil for about 2-3 min until your sauce thickens...
then remove from the heat. Serve over the pork or with a little cinnamon cream for dessert. You can't go wrong either way.
Today we served this with roasted veg and a creamy cheese soup.
It is a very often overlooked, healthy protein that is wonderful for a week night meal when you have little time and want maximum reward.
Today I spiced the tenderloin with a mixture of
1 Tablespoon sage
1 Teaspoon thyme
1 Teaspoon all spice
1 Teaspoon paprika
3 cloves garlic
salt and pepper to taste
Mix this up add a little olive oil (to make a paste) and rubbed it all over the meat. Let it set for about an hour...
Put a little olive oil in an oven proof pan and sear the meat on all sides...
then cook it off at 425 for about 20 min.. until the internal temp is about 150 (this is super tender and just slightly pink in the center) Don't overcook!Don't forget to let the meat rest for about 10-15 min before you cut into it.
While your meat is in the oven cut up a few (I used 4) apples. I use pink lady or fuji, I don't know much about apples but these are the ones we eat in our house and I am not going to buy special apples for a recipe. Heat about 2 tablespoons of butter, add the apples and let them start to get a little color on them, add 1 tablespoon brown sugar, 1 tablespoon cinnamon, 1 teaspoon allspice and 1/2 cup water, it should start boiling pretty much right away, just let it boil for about 2-3 min until your sauce thickens...
then remove from the heat. Serve over the pork or with a little cinnamon cream for dessert. You can't go wrong either way.Today we served this with roasted veg and a creamy cheese soup.
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