As I was putting this post together, I noticed I’ve already done a post about pork tenderloin and apples. In fact, I’ve done two of them already. I just love the combination of pork and apples apparently. This recipe is definitely the simplest of the three. It’s really quick but still fancy enough for a nice Sunday dinner. We enjoyed this one Sunday with side-dishes of spaghetti squash tossed with olive oil and parmesan cheese, and sesame rice. To make the rice I just sauteed it first with sesame oil, a handful of sesame seeds, a clove of garlic and a splash of soy sauce, then added water and simmered as usual. I was inspired by Tony’s friend, who made a similar sesame rice the last time he came to visit us. He loves to improvise in the kitchen like I do. When he comes over, he brings groceries and takes over my kitchen to make us dinner after our kids go to bed, and I’m happy to let him! Anyway, back to this meal. Bennett was in a mood on this particualr evening. He pouted and whined the entire time. It was actually kind of funny.
Then Cole got in on the whining action too.
You’d think I was serving them worms from the way they’re looking at their plates with such abhorrence. Cole did eventually eat a little of everything, and Bennett ate the apples but that was it. It’s funny because he usually loves pork tenderloin, but not this night. At least Tony and I thought it was very good.
Pork Tenderloin and Apples
1 1/2 lb pork tenderloin
1/2 tbsp olive oil
1 clove garlic, crushed
2 apples, thinly sliced
1/2 tbsp butter
1/2 tbsp honey
1/2 cup white wine
Sprinkle pork tenderloin with salt and pepper. In a non-stick skillet, heat olive oil and garlic over medium heat. Place seasoned pork tenderloin in the pan and brown for 3-5 minutes each side. Transfer to a roasting pan and bake for about 15-20 minutes at 400F.
Meanwhile, melt butter in the skillet. Add apples, honey and wine. Simmer until wine has reduced and apples are tender.
Once the tenderloin is done, slice it and top it with the cooked apples before serving.