Tuesday, September 27, 2011

Harvest Time Pork Tenderloin

Can I show you what we ate for dinner last night?  In a picture, I mean, not in the way a 9 year old boy would show you..."aaah...see food?"


"Pretty," isn't usually a word that I'd attribute to meat, but I'd make an exception for this pork dish.  With crispy bits of sage, golden brown color, and apples and onions floating around it in a sweet and fragrant sauce, this little piggy got an appearance upgrade.  The inspiration for this dish was a recipe by the name of Apple Orchard Pork Roast in the most recent edition of Taste of Home magazine.  I changed the cut of pork, the amounts of several of the ingredients, and the cooking method, basing my changes on another tenderloin recipe I've done. Our onions and herbs came from our garden, and the apples from the farmer's market, the first we've bought this season.  "Harvest Time" seemed a fitting re-name.

We enjoyed it with roasted red potatoes and green beans.


Harvest Time Pork Tenderloin

oil
2 pork tenderloins, about 3 lbs. total
1 tsp. salt
1/2 tsp. pepper
6 fresh sage leaves, chopped
3 fresh rosemary sprigs
3 fresh thyme sprigs
2 large, tart apples, cut into wedges
2 medium onions, quartered
1 c. apple cider
2 cloves of garlic, minced
1 c. apple cider
1/4 c. butter


  1. Preheat the oven to 400 degrees F.
  2. Rub the tenderloins with the salt, pepper, and sage.
  3. In a large skillet, heat a few tablespoons of oil.  Brown the meat on all sides, and transfer the tenderloins to a baking dish.  
  4. Add the garlic to the hot skillet and saute for 30 seconds.  Melt in the butter, then add the apple cider, onions, apple wedges, and herbs (removed from their stems and roughly chopped).  Cook 3 minutes, then pour over tenderloins.
  5. Bake uncovered for 25-30 minutes, until juices run clear and meat thermometer reads 160 degrees.

2 comments:

Martin @PhotoLifeSite said...

That looks so yummy!

Miz Helen said...

Your Pork Tenderloin looks delicious.
Thanks for sharing and have a great day!
Miz Helen