Pork Tenderloin with Spiced Apples
Yields: 4 Servings (approx. 3 oz. pork loin and approx. 8 apple wedges each)
80 Day Container Counts: 1 purple 1 red, 1 tsp.
- 1 lb. raw pork tenderloin
- Sea salt
- Ground black pepper
- 2 Tbsp. finely chopped fresh rosemary
- 2 Tbsp. minced garlic
- 3 tsp. ghee or butter
- 4 small apples (preferably Granny Smith), cored, cut into wedges
- 1 Tbsp. apple cider vinegar
- 2 Tbsp. apple juice or apple cider (optional)
- ¼ cup water
- 2 Tbsp. raw honey
- ½ tsp. ground cinnamon
- ¼ tsp. ground ginger
- ¼ tsp. ground nutmeg
- Preheat oven to 450º F.
- Lightly season pork with salt and pepper, if desired. Coat evenly with
rosemary and garlic. Place on a rack, uncovered, in the refrigerator, for at
least 4 hours (preferably overnight).
- Rub pork with 1½ tsp. ghee.
- Heat ovenproof, heavy-bottomed (or cast iron) skillet over high heat; sear
pork for approx. 2 minutes on each side, or until all sides are deep brown.
- Transfer skillet to oven. Bake for approx. 15 minutes, or until internal
temperature reaches 145º F, in thickest part of pork.
- Let pork sit for 5 to 10 minutes before slicing.
- While pork is resting, heat remaining 1½ tsp. ghee in nonstick skillet over
- Add apples; cook, stirring frequently, for 3 to 5 minutes, or until lightly
browned. Reduce heat to medium.
- Add vinegar and apple juice or cider, if desired; cook, stirring frequently, for 1 minute.
- Add water, honey, cinnamon, ginger, nutmeg, and a pinch of salt. Bring to
a boil. Reduce heat to medium-low; gently boil for 3 to 5 minutes, or until
apples are tender to their centers and coated in a light syrup.
- Divide pork into four equal portions; serve each portion with approx. eight
wedges of spiced apples.
• There is an old wives’ tale that says pork must be cooked to 161º F to
kill trichinosis. The USDA recommends 145º F for tender, juicy pork. It
will be a little pink in the center at this temperature, and is completely