We like to pretend were hibernating creatures when its starts getting cold, in the months before that we need to stock up on the heartiest food we can think of. Then we continue, because we don't really need to hibernate - and it just feels so dang good.
This week: Pork Tenderloin and roasted apples. It's a timeless combination that never fails to please the family. We also paired this meal with left over Butternut Squash Soup. Fall provides, Fall provides.
- 1 pork tenderloin (about 1¼ lb.)
- Kosher salt, freshly ground black pepper
- 2 tablespoons vegetable oil, divided
- 1 medium apple, cored, cut into ¾" wedges
- 8 ounces crimini (baby bella) mushrooms, trimmed, quartered
- 1 garlic clove, finely chopped
- 1 teaspoon chopped fresh sage leaves
- Remove tenderloin from refrigerator about 30 minutes before cooking. Preheat oven to 350°. Season tenderloin generously with salt and pepper.
- Heat 1 Tbsp. oil over medium-high heat in a large ovenproof skillet. Add pork and apple wedges to skillet and cook, turning pork occasionally, until pork and apples are browned, 12–15 minutes. Transfer skillet to oven and roast until an instant-read thermometer inserted in center of pork registers 140°, 10–12 minutes. Transfer pork and apples to a plate along with any juices. Return skillet to stove-top.
- Heat remaining 1 Tbsp. oil in skillet over medium-high heat. Add mushrooms and season with salt and pepper. Cook, tossing occasionally, until browned and tender, about 5 minutes. Add garlic, sage, and ½ cup water. Cook, stirring and scraping up any browned bits from bottom of skillet, until liquid is almost completely evaporated, about 2 minutes. Add apples and any accumulated juices to skillet and toss to combine.
- Serve pork with mushrooms and apples.
It's officially November now which means we need to start preparing our Thanksgiving menus.