Pork Tenderloin with apples (Serves 4-6)
Gosh, this week I had intended to direct my food blog towards something political, given next week's elections. But the best laid plans of Mice and [Wo]men are sometimes diverted by nasty storms that are creating concerns for the entire US eastern seaboard and a frenzy which I suggest may not be necessary for inland CT and the Granbys.
The children and young adults are no doubt applauding school closings and perhaps I’ll eat my words if we in the Granbys have ultra-unusual weather conditions today, but I’ll only admit my error when pigs fly!
Speaking of pigs, I happen to have a fondness for pork tenderloin.
(Sorry vegetarians, but I suppose you could substitute some tofu for the pork. I’m not vegetarian, because every once in awhile I like a good piece of beef, chicken, fish or pork, not necessarily in that order. I make no excuses for my food choices. I very much dislike tofu and don’t subscribe to the notion that it tastes like everything with which it is cooked. The texture, be it smooth, silk, or whatever other descriptions are ascribed, simply don’t appeal to me. Maybe in a couple of weeks I’ll plan to offer a totally vegan or vegetarian dish).
I like pork tenderloin because it’s easily prepared and requires limited cooking time. Fears of trichinosis are hugely overrated according to recent studies by the USDA that has confirmed that pork of any type is safe, so long as cooked to an internal temperature of 160 degrees. Pork likewise has a natural affinity to be paired with apples that are now locally available and in season. This is just a recipe which probably has been put together by anyone who has ever had apples, and some cinnamon on hand but doesn’t want to make an apple pie and deal with dough, and happens to have some pork in the fridge! It’s a tasty combination.
Preheat oven to 425 degrees
2 lbs. trimmed pork tenderloin (You can have the butcher do this but it really only involves a sharp knife to remove any silver skin and a very little amount of fat sinew).
2 T. EVOO (extra virgin olive oil)
3 T. of chopped herbs of your choice (thyme, parsley, sage, basil as examples)
2-3 T. chopped garlic
Mix the oil and the herb/garlic mix and coat the pork with the mixture (I enjoy letting it sit for a few hours, but it’s not necessary if you have time constraints). Roast until internal temp is 160 degrees while you make the apple mixture.
It doesn’t take long…maybe 25 minutes? (So maybe you should make the apple mixture before you throw the pork in the oven!)
Make the apple accompaniment:
5 apples (mix of your choice) peeled, cored and sliced to 1/4 inch slices
1/4 t. cinnamon
3-4 T. butter
2 T. flour
2-3 T. sugar
Juice of half a lemon
Mix the apples and 6 other ingredients in a sauce pan and cook until tender.
Cut the cooked pork on the bias and serve atop the heated apple mixture.