Sunday, November 22, 2009

Pork Tenderloin With Gingered Apples

Sauteed apples with a hint of sweetness and ginger, complement the natural juicy pork tenderloin.
A perfect meal for a cozy fall evening.
This meal is a favorite of ours and always graces our table in the cold fall months.
The ingredients are simple, the meal is easy to prepare, and the taste is phenomenal!
In hope you enjoy it as much as we do.

Pork Tenderloin with Gingered Apples

-4 tart apples such as Granny Smith
-4 Tablespoons unsalted butter
-3 Tablespoons of light brown sugar
-1 teaspoon of peeled and grated fresh ginger OR 1/2 teaspoon of ground ginger
-2 -4 Tablespoons of water
-4 slices of pork tenderloin, about 2 inches thick
-salt and pepper
-1 Tablespoon of Extra-virgin olive oil

How To Make:
1. Peel, core, and slice the apples thinly lengthwise. In a saucepan over medium heat 3 Tablespoons of the butter. When melted and hot add the sliced apples and saute', stirring and tossing, for 5 minutes. Add the brown sugar and ginger and continue to saute' for another 5 minutes. Add 2 Tablespoons of the water, cook until the apples are almost tender, 6-8 minutes; watch carefully so they do not burn. Transfer apples and drippings into a bowl or plate, set aside.

2. Trim all excess fat from the pork slices. Place each pork slice, cut side up, between 2 sheets of plastic wrap and, using a rolling pin, flatten to about 1 inch or so thickness. Sprinkle both sides with salt and pepper.

3. In the same saucepan you cooked the apples in, melt the remaining 1 Tablespoon butter with the 1 Tablespoon of olive oil. When hot, add the pork slices and saute'. Cook on each side about 5-6 minutes on each side or until browned and no longer pink inside.

4. Add the apples and their juices from the bowl back into the pan with the cooked pork. Add 1-2 Tablespoons of water(more if you want more sauce). Heat and mix the apples in with the pork.

5. Serve right away, and Enjoy!

(I made this with a side of mashed potatoes, and snap peas)

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