Pork Tenderloin with Pumpkin Spiced Apples

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.

  • Ingredients:
  • 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

Directions:

  1. Preheat oven to 450º F.
  2. 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).
  3. Rub pork with 1½ tsp. ghee.
  4. 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.
  5. Transfer skillet to oven. Bake for approx. 15 minutes, or until internal
    temperature reaches 145º F, in thickest part of pork.
  6. Let pork sit for 5 to 10 minutes before slicing.
  7. While pork is resting, heat remaining 1½ tsp. ghee in nonstick skillet over
    medium-high heat.
  8. Add apples; cook, stirring frequently, for 3 to 5 minutes, or until lightly
    browned. Reduce heat to medium.
  9. Add vinegar and apple juice or cider, if desired; cook, stirring frequently, for 1 minute.
  10. 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.
  11. Divide pork into four equal portions; serve each portion with approx. eight
    wedges of spiced apples.

RECIPE NOTES:
• 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
safe.