PORK TENDERLOIN WITH APPLES AND ONIONS

PORK TENDERLOIN WITH APPLES AND ONIONS

On a cold winter’s day what is better than a warm roasted meat meal?  

Pork Tenderloin often is sold in a package of two loins.  As it is only my husband and I, I divide the loins and freeze them separately.  This will serve two-three people.

The tenderloin is a soft piece of meat and low in fat.  The important thing to remember in keeping the meat moist is to sear the meat first on all sides and then roast.  

The sweet yet tart apple and onion, dressed with a spice of thyme makes a blend that marries well with the Pork.

One Single Pork Tenderloin

2 Tbsp. Olive Oil

1 Green apple, peeled, cored and sliced thinly

1 small onion sliced thinly

1 Teaspoon Thyme

1 Tablespoon Dijon mustard

½ cup vegetable stock

Preheat oven to 425 degrees.

Sprinkle the pork with salt and pepper and sear the pork in the oil on the stove top until lightly brown all around.   

 Remove from the pan and stir in the onion, apple and ½ teaspoon of the thyme and simmer until just tender.

Add the stock and stir to mix. Cook another few minutes.

Brush the Pork with the mustard. And sprinkle with the remaining thyme.  

Place the apple/onion mixture on a baking dish or pan and place the Pork on top.

Roast for 10-15 minutes until just pink in the middle. (140-150 DEGREES)

TIPS:

·        Add a carrot chopped and a stalk of celery to the apple mixture.

·        Rosemary will work with this instead of thyme

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!