|Pork Tenderloin with Apples|
I found the original recipe for this on a Facebook video and thought that it looked interesting. You can watch it HERE . I liked the look of the dish but my slow cooker is OLD -- Really Old -- and won't accommodate a long piece of meat like a pork tenderloin. As well since we are now officially empty nesters as of August, 2 pieces of the roast even though on the smaller size, means a lot of leftovers! My husband has gotten better over the years about eating leftovers -- he used to hate them and turn up his nose at them, no matter what they were -- but asking him to eat something 3 or 4 times in one week is simply too much! Using only one pork tenderloin, a little over a pound in weight, made 3 generous portions. So dinner for 2 and lunch for one. Perfect!
The hasselback way of cooking something is all over the internet -- everything from apples, to potatoes to this pork recipe. It did indeed infuse the meat with a wonderful flavor throughout and was easy to do. All you really need is a nice, sharp knife. I added extra vegetables to the recipe, specifically onions, because I don't really think you should cook much of anything without onions or garlic or BOTH. I also changed the glaze a little bit, to better reflect what we like. I felt like the whole teaspoon of cinnamon called for in the original was just going to be too much. We thought 1/2 tsp. was just enough. I loved the apple in the recipe and the glaze was DELISH! Served alongside braised cabbage and you simply can't beat the combo! Try this on a cool evening, it's a wonderful addition to my recipe rotation!
Pork Tenderloin with Apples
Serves 3 - 4
1 tsp. olive oil
1 pound + pork tenderloin
1/2 large apple, cored and sliced into 1/2" thick pieces
1 medium onion, peeled and cut into 1" pieces
16 baby carrots, washed or 1 large carrot, cut into 16 thick pieces
16 baby or "new" potatoes, washed
For the glaze:
3 T. soy sauce
1 T. honey
2 T. aged balsamic vinegar
3 cloves garlic, minced
2 tsp. dijon mustard or 1 tsp. plain yellow mustard + 1 T. dry white wine
1/2 tsp. cinnamon
pinch of black pepper
pinch of Kosher salt
Whisk all glaze ingredients together and set aside.
Preheat the oven to 325 degrees. Brush a dutch oven or heavy baking dish with a lid, with olive oil. Toss in the onion, potatoes and carrots to make a bed for the pork. With a sharp knife, slice diagonally almost though the pork at 1" intervals, making sure to leave the roast whole -- don't cut all the way through. Put an apple slice into each cut, and place the roast onto the prepared bed of vegetables, like this:
|Pork tenderloin, stuffed with apples, on a bed of root vegetables|
Pour the glaze evenly over the meat and vegetables. Your dish should look something like this:
|Pork tenderloin, glazed.|
The finished dish is lovely, perfect for your fall dinner table:
|Can you tell how much my husband LOVED this dinner? Hearty appetite, born from smelling the goodness all afternoon!|
I know you are going to enjoy this as much as we did! Happy Fall, Ya'll!