Pork Tenderloin

This is a quick and simple fall dinner. Apples and pork are a fantastic combination. If you want to complete the meal, caramelize an onion by slicing it in thin rounds and cook in cooking in 2 Tbsp butter with salt and pepper over low heat for an hour. Serve with a green salad and roasted root vegetables.
1 pork tenderloin

2 cloves garlic, peeled and cut into slivers

2 tsp ground cumin

2 Tbsp olive oil

1 cup of chicken broth

1 cup dry white wine

2 medium sized apples,
peeled, cored, and sliced

Salt and pepper to taste
Preheat oven to 400F. Cut small slits all over the tenderloin and insert garlic slivers. Rub with salt, pepper and cumin. Heat oil over medium-high and sear tenderloin for 10 seconds on each side. Once browned, remove meat and place in ovenproof pan with wine and broth. Cook in oven for 10 minutes. Once done, remove tenderloin from pan and rest on counter, covered in tinfoil.

While the tenderloins are in the oven, use the same pan on the stove to sauté apples until soft. Once done, remove from pan and set aside.

Once the apples and tenderloin are done, add the juice from the tenderloin’s pan to the skillet on the stove and simmer over medium heat until thickened and reduced.

Slice tenderloin into ½ inch slices, drizzle with gravy and serve with apples.

Yield: 4 servings.
Interested in purchasing pork? Check out our farmers markets or order a whole pig today!