Pork tenderloin with apples and cranberries
20 Mar
Happy first day of spring, everyone! But I say that very loosely as it snowed in NYC this morning!
I’ve been meaning to create a dish that consists of using apples as a part of the sauce, since that is not something that I naturally associate with pork. I also threw in a handful of dried cranberries, which added a lot to the dish.
After eating this dish, I wanted to try making a different meal for the next day with the leftover meat. I added grilled sweet bell peppers and a little bit of salsa to make carbless pork fajitas, which were super delicious!
Inspired by Closet Cooking
Ingredients:
1.5 pound of pork tenderloin
1 Gala apple, diced into small pieces (Any kind other than granny smith will be ok)
1 cup of dry cranberries
1 cup of white wine
1/2 cup of chicken stock
1 tablespoon of soy sauce
Sea salt and fresh cracked pepper to taste
A sprinkle of cinnamon
Procedure:
1. Heat the oven to 400 F.
2. Sprinkle salt and pepper all over the pork. Sear all sides on stove top until done.
3. Place pork in the oven using a cast iron skillet (if you have one). If not, just use a baking pan. Cover with foil and bake for 25-30 minutes, until done.
4. Meanwhile, dice apples into small pieces and add to frying pan over medium heat. Cook for about 5 minutes.
5. Add chicken stock and wine. Reduce to about half. Add soy sauce and cranberries. Add cinnamon.
6. Let the meat rest for 10 minutes before slicing. Serve on a bed of greens.
Here’s a picture of the carbless fajita as well:
