Maple Glazed Pork Tenderloin and Baked Apples
(from the September 2010 issue of Canadian Family)
1 tsp oil
2 pork tenderloins*
1 tbsp butter (I ran out of butter making dessert, so I used and Earth Balance organic vegetarian spread)
3 small Ida Red apples (None at the grocery store, so I used Granny Smiths) - cored and sliced into 5 pc
3 tbsp maple syrup
1 tbsp grainy Dijon mustard
3/4 cup chicken broth
1 tsp dried thyme
salt and pepper (whoops, forgot to add those!)
Preheat oven to 450 F.
Heat oil in large oven-proof fry pan on high heat
Add tenderloins and sear for 3 minutes on each side, remove to a dish
Lower heat to medium high and add butter and apples, aiming for a single layer
Add maple syrup and mustard, toss apples to coat and lay flat again
Sprinkle on thyme and lay tenderloins on top, pour broth over everything, bring to light boil
Put pan in oven and bake for 12 minutes
Don't forget to turn off the burner!
*Try to get tenderloins that are the same size. Mine weren't and I ended up cooking them in shifts, since one was done around the 12 minute mark but the other needed close to 20... which meant some of the apples were verrry overdone. Mmmm, applesauce in a peel!
Add the most amazing chocolate cake I've had in a looong time and now we're talking YUM!
For the recipe, jump on over to Smitten Kitchen and drool a bit, too. One note - it called for buttermilk, which I didn't have, but a quick google search turned up this tip: put a tablespoon of lemon juice (or white vinegar) into a measuring cup and add milk to the 1 cup mark. Let sit for 5 minutes and VOILA! Nicely done.
I was fooling around with the boys in the kitchen while baking (Elliot was waiting impatiently, hand on the mixer, for me to return and Felix was playing at the sink counter with some toys) Add in some silly dancing and whooops! The cocoa slipped out of my hand and hit the floor...
Luckily, there was still some left in the canister and it was just about enough for the cake.