Gads - wish I had seen this earlier. I have scads of pork recipes. I think I eat mostly pork and chicken and seafood, seafood, seafood, a bit of fish and little beef.
this is my go to recipe when I want to impress but you could (and I would) do it just for yourself!
This normally uses 2 tenderloins tied together, but you could do just one. Fold the thin end under to make the whole piece of meat more even.
tenderloin, bacon, garlic, apples, onion, stock
following is rough written so read thru...
Season, chopped sage (or dried), minced garlic, salt, pepper. Spread bacon out as a blanket, lay tenderloin on top, crisscross bacon over the tenderloin in a chevron pattern. Tie it up snug with twine, length wise and crosswise.
Preheat oven - 425
Heat frying pan big enough to hold tenderloin, lightly brown tenderloin on all sides (probably 10 min. or so) Transfer to baking pan with a rack, dump it in the oven for about 30 min. Internal temp should be 145. Onto the cutting board and foil for 10/15 min.
Meanwhile, peel core & slice apple/s and onion.
Using the fat from the frying pan, over medium heat, cook onion 'bout 10 min (brown it) add some flour, 1 minute, add broth, apple slices, simmer 10 or so, till sauce is thickened and apples tender.
Snip off lengthwise string first then the crosswise strings. Slice Serve on apples drizzled with sauce.
And "pig" out with mashers on the side, carrots, etc.
this is my go to recipe when I want to impress but you could (and I would) do it just for yourself!
This normally uses 2 tenderloins tied together, but you could do just one. Fold the thin end under to make the whole piece of meat more even.
tenderloin, bacon, garlic, apples, onion, stock
following is rough written so read thru...
Season, chopped sage (or dried), minced garlic, salt, pepper. Spread bacon out as a blanket, lay tenderloin on top, crisscross bacon over the tenderloin in a chevron pattern. Tie it up snug with twine, length wise and crosswise.
Preheat oven - 425
Heat frying pan big enough to hold tenderloin, lightly brown tenderloin on all sides (probably 10 min. or so) Transfer to baking pan with a rack, dump it in the oven for about 30 min. Internal temp should be 145. Onto the cutting board and foil for 10/15 min.
Meanwhile, peel core & slice apple/s and onion.
Using the fat from the frying pan, over medium heat, cook onion 'bout 10 min (brown it) add some flour, 1 minute, add broth, apple slices, simmer 10 or so, till sauce is thickened and apples tender.
Snip off lengthwise string first then the crosswise strings. Slice Serve on apples drizzled with sauce.
And "pig" out with mashers on the side, carrots, etc.
Yum. As CG also mentioned, a couple of bags of pulled pork in the freezer would be great for lunches, and be available the next time Beloved has to go on travel. Maybe hidden, stashed way in the back of the freezer...?
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