Happy Canada Day – I love this picture, friend posted it on Facebook.
I get a regular email from National Geographic which includes some gorgeous pictures. Last week was a winning picture of a seal which I really wanted to use as wallpaper, but it isn’t yet big enough.
Don’t you think it’s a gorgeous picture, I guess my blog doesn’t really do it justice, but nevertheless! The photograph was taken by Kyle McBurnie showing a seal in an underwater kelp forest. If you want to see a better copy of the picture go to the National Geographic site.
The following recipe is what we had for supper on Saturday night. We both enjoyed it. If you want to see a load of how-to pictures, you can go to the website.
Perfect Roasted Pork Tenderloin Recipe with Apples
Author: Joanne and Adam Gallagher
The trick to flavourful and moist pork tenderloins is to sear the pork before roasting. In our recipe, the pork is seared and then is roasted on top a bed of apples and onions. Most often, you will find that pork tenderloins are sold in packages with two tenderloins. One tenderloin should generously serve 2 people and most likely serve 3. One note, “pork tenderloins” and “pork loin” are two different cuts of meat. Pork tenderloins are much thinner and take less time to cook.
2 (1- to 1-1/2-pound) pork tenderloins
2 Tbs vegetable oil, plus more as needed
1 1/2 tsp salt, plus more as needed
1 Tbs Dijon mustard
1 Tbs chopped fresh thyme leaves
1/4 tsp ground black pepper
2 apples, cored and sliced (We use Granny Smith, Pink Lady or McIntosh)
2 onions, sliced
1 cup chicken stock
1 Tbs butter
1. Heat oven to 425 degrees F (220 degrees C).
2. Trim each tenderloin of any silver skin (this can be tough when cooked, just use a small sharp knife and slide the blade under and outward to remove it). Pat pork dry with paper towels.
3. Then, using your hands, rub the tenderloins all over with 1 tablespoon of the oil, sprinkle with 1 1/2 teaspoons of salt, and rub until both tenderloins are evenly coated.
4. Heat a tablespoon of oil in a large cast iron skillet or heavy-bottomed oven-safe frying pan over medium heat. You will know when the pan is ready when the oil shimmers.
5. Add the pork tenderloins and cook, turning occasionally, until evenly browned all over. This should take about 12 minutes. Transfer the browned pork to a large plate or cutting board.
6. Check the pan, if it looks dry add 2 to 3 teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add additional oil). Now, add apples and onions then cook, stirring occasionally, until lightly browned around edges, about 5 minutes.
7. While the apples and onions cook, use a pastry brush (or use your hands) to rub the pork all over with the mustard, sprinkle it with 2 teaspoons of the thyme and black pepper, and rub until it’s evenly coated.
8. Add the remaining teaspoon of thyme to the apples and onions, stir. Then, place pork tenderloins on top of apples and onions and slide into the oven. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F (63 and 65 degrees C).
9. Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
10. While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
11. Slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.
Have a great day