Thursday, September 6, 2012
Pork Tenderloin Over A Bed of Apples
It feels like Fall. I know it's not actually Fall yet, but kids are heading back to school and we've had a sudden shift in the weather here in Northern California. It sprinkled a bit yesterday and today. Just enough to remind us that Summer is short and, in the words of the Starks, "Winter is coming...".
I love Fall, the crispness in the air, the excitement of new beginnings, and the shortening of days. In all honesty I love all changes in weather, which is interesting since other changes seem to be a bit of a problem. But I'm sure that's true for everyone, right?
In honor this imagined change of seasons and the 4 pork loin roasts my mom bought at Costco, I made Julia Child and Jacques Pepin's "Pork Tenderloin Over A Bed of Apples". Really the whole recipe thing is a sham, no one really needs a recipe for this. It is as easy as it sounds. If you don't count spices or butter there are two ingredients in this recipe: pork loin and apples. That's it. Really! Now, the recipe part can be helpful in learning timing and temperature for roasting pork tenderloin, but other than that the whole thing is crazily intuitive.
First, preheat the oven to 375 degrees. Then, you cut the apples. A simple step. You even get to leave the peels on. Just think apple slices like for a school lunch (you see how perfectly this fits into the season :o) ). You can use any apples, but Gala are the suggested variety.
Then you add some butter and olive oil to a oven-safe baking dish (a dutch oven works great) and put it on the stove. Next season your meat rubbing pepper, salt, and herbs de provence onto it. Herbs de provence consists of marjoram, thyme, basil, rosemary, sage, and fennel seeds generally, but in a pinch you can use whatever of those you have on hand.
Once you've seasoned you loin, brown the meat on all sides in the butter. After the meat is brown, remove it from the dish, add the apples to the bottom, and give it a quick stir. Sprinkle 2 tsp of salt, 1 Tbsp of sugar, and 1/2 tsp of pepper onto the apples (or season to taste as Julia was fond of saying). Then put the roast onto the bed of apples and place in the oven.
The roast will take 40-60 minutes to cook. Baste with it's own juices throughout the cooking time. I timed it to about every 20 minutes and had beautiful results. Start checking the temperature of the meat at around 40 minutes-- you'll want it to be 150 degrees-- and you should be good.
Once you've hit that sweet spot, take the roast out of the oven place of the rack to cool for 10 minutes before slicing.
Posted by Sarah at 9:44 AM