Sometimes a person has no self control.
Everyone has that friend who drinks too much or drives too fast. The one who has no sensor and says whatever thoughts pop into their mind. The shopaholic with a closet full of shoes that she never wears. We all know the type. And like it or not, we all have our vices.
I lack self control in all sorts of ways. Mostly around desserts. Seriously, never ever leave me alone in a room with chocolate chip cookies. I mean it. Just don’t do it.
Apparently I also have no self control when it comes to purchasing apples (slightly better than the chocolate chip cookie problem I guess). As I previously mentioned here and here , I recently purchased a half bushel of apples, even though I only have one mouth to feed.
I spent all of last weekend attempting to put a dent in my box. I made crumb bars. I made sangria. And I also made pork. For an impromptu recipe, it really turned out great! It is sort of a fall-ified version of one of my favorite summer dishes. If you plan ahead and take 10 minutes to marinate the meat before leaving for work in the morning, you’ll come home to a 30 minute meal!
Wanna know another secret? This one’s pretty healthy too!
- 1 pork tenderloin, about 1 1/2 lbs
- 1/2 cup apple cider
- 1/4 cup brown sugar
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 2 apples, cored and sliced
- 1 yellow onion, chopped into large pieces
- olive oil
- 1 Tbs butter
- 1 Tbs flour
- 1 cup apple cider
- Cast iron skillet
In a medium bowl whisk together the apple cider, brown sugar, olive oil, and garlic. Generously salt and pepper the pork tenderloin then place it in a large freezer bag or an airtight container. Pour the marinade over the pork and seal the bag or container, removing as much excess air as possible. Refrigerate the pork and let it sit in the marinade for at least 3 hours, but up to 24.
When you are ready to prepare dinner, preheat the oven to 400 degrees and heat a cast iron skillet over high heat on the stove top until very hot. Place the pork in the cast iron skillet and sear it on all sides, flipping it about every 2 minutes. The searing process should take about 10 minutes. While the meat is searing, core and slice 2 apples and chop an onion into large pieces. Drizzle the apple and onion with olive oil and sprinkle with salt. Once the pork is golden brown on the outside, scatter the apples and onions around the meat in the skillet. Then transfer the entire skillet to the oven and roast for about 15 minutes. Use a meat thermometer to check if the pork is done. For medium, the internal temperature at the thickest part should be at least 145 degrees. If you like your pork more well done, let it cook about 5 more minutes.
When the pork is done, transfer the meat and the apples and onions to a serving plate the rest. Return the cast iron skillet to the stove top over medium heat. Melt 1 tablespoon of butter and mix in 1 tablespoon of flour to form a roux. Stir the mixture constantly for about 2 minutes making sure it doesn’t burn. Once the roux is a nice rich golden brown, add 1 cup of apple cider and continue stirring, scraping up all of the brown bits in the pan. The roux will help the cider thicken into a sauce after about 5 minutes.
To serve, slice the pork into 1 inch medallions and drizzle with the cider sauce. I made sourdough stuffing as a side dish to round out this very seasonal meal.
My half bushel of apples.
Any suggestions for other apple creations I should try?