Showing posts with label pork tenerloin with apples. Show all posts
Showing posts with label pork tenerloin with apples. Show all posts

Monday, February 7, 2011

10-10-10 Pork Tenderloin

Does anyone else watch shows like Top Chef and The Next Food Network Star? Sometimes I feel sorry for the contestants. We all have recipes that we know by heart because we've made them so often, but under that kind of pressure, it would be so easy to forget something. Not to mention that the sneaky producers are always throwing weird ingredients at them. I wouldn't have the faintest notion how to cook a rattlesnake. A grocery store where I used to live kept a supply of them with the frozen meats, so someone must be cooking them.

Like my protagonist, Sophie Winston, I love to entertain and my friends gather in my kitchen. When I'm trying out new recipes, it can get a little bit hectic to join the conversation, pour drinks, and pay attention to everything on the stove. So I was thrilled to run across this basic recipe, which I will always think of as 10-10-10 pork tenderloin. You can vary the ingredients so that it's a different dish entirely, but no matter what kind of chaos is in progress around you, all you have to remember is 10-10-10. I made this dish with white wine recently (which would be a very nice Valentine's dinner, btw), but if you're not into wine, you can make it with chicken broth, or even a combination of broth and apple juice.

10-10-10 Pork Tenderloin

1 pork tenderloin
2 tablespoons olive oil
2 teaspoons dried rosemary
1 1/2 cups white wine and/or chicken broth
3 apples, peeled, cored, and sliced

Preheat oven to 400.

Mix the rosemary with salt and pepper on a plate, and roll the pork in it. Heat the olive oil in a frying pan (one large enough to accommodate the apples later). Brown the pork on all sides, about 10 minutes.

Place the pork in an ovenproof baking dish and add 1 cup of white wine and/or chicken broth. Roast uncovered for 10 minutes.

Meanwhile, deglaze the pan with the remaining 1/2 cup white wine and/or chicken broth. Add the apples, cover and simmer until soft but not mushy.

Remove meat from oven, pour the apples and sauce over the meat and let stand for 10 minutes. Slice into one inch thick rounds and serve.