Roast Pork Tenderloins with Lemon and Apple
I first had this entree at Kathy and Bruce Hutchinson's beautiful home. It was wonderfully yummy. I decided to make it for a few friends and the result was more of the same!
Totally Grand!
I changed it up a bit (as I love fresh oregano with the thyme) and more lemon. I also like to use brown sugar whenever I can…it just has such a rich flavor.
You can grill these tenderloins…just make sure you check the internal temp to be 165 degrees. I served this with grilled asparagus and creamed green chili corn. I have also made it with creamed spinach topped with pearl onions and bacon. Woo Hoo!
Enjoy!
2 pieces, 1 package, pork tenderloins – (I got mine at Sam’s club…the packages looks like it is just two but really it is four!! Great price too…)
2 tablespoons extra-virgin olive oil
1 tablespoon lemon pepper or any kind of grill seasoning
3 tablespoons grated lemon rind
3 tablespoons fresh chopped thyme leaves (I used the whole package)
1 tablespoon fresh chopped oregano
4 tablespoons butter
6 (I use Granny Smith) Gala, Honey Crisp or Golden Delicious apples, quartered, cored and sliced
Salt
1 tablespoons all-purpose flour
3 tablespoons lemon juice
3 tablespoons (brown if you have it )sugar
Nutmeg to taste
2 tablespoons extra-virgin olive oil
1 tablespoon lemon pepper or any kind of grill seasoning
3 tablespoons grated lemon rind
3 tablespoons fresh chopped thyme leaves (I used the whole package)
1 tablespoon fresh chopped oregano
4 tablespoons butter
6 (I use Granny Smith) Gala, Honey Crisp or Golden Delicious apples, quartered, cored and sliced
Salt
1 tablespoons all-purpose flour
3 tablespoons lemon juice
3 tablespoons (brown if you have it )sugar
Nutmeg to taste
Heat oven to 425 degrees F.
Coat the tenderloins with olive oil. Combine the grill seasoning, lemon rind thyme and oregano. Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and let juices settle then slice on an angle.
Melt butter in skillet over medium heat and saute apples for 12 to 15 minutes until just (I like them a bit crispy) tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar and nutmeg.
Melt butter in skillet over medium heat and saute apples for 12 to 15 minutes until just (I like them a bit crispy) tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar and nutmeg.
Arrange the apples over the pork to serve.
Here is a picture of Emily Davis making about 12 of these tenderloins for our once a month cooking day! They freeze GREAT!
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