Pork Tenderloin with Sauteed Apples

Pork is one of those meats I don’t make very often. Which is surprising because I like it very much. I found this recipe in my recipe file, and forgot how much I liked it. I initially made a marinade for the tenderloin for flavor only, because it certainly doesn’t need it to tenderize. However, you really don’t need it, it would be delicious without it as well. I made up the marinade ingredients myself, and the sauteed apples. I’m pretty proud of myself, as they came out pretty tasty.

Pork Tenderloin with Sauteed Apples

Marinade:
1 tsp. garlic, chopped
2 Tbsp soy sauce
2 Tbsp brown sugar
1 Tbsp balsamic vinegar
3 Tbsp canola oil
sprinkle ground cloves
sprinkle ground paprika
2 tsp. prepared honey or spicy brown mustard
3 Tbsp apple juice
1 – 6 oz. can pineapple juice

Sauteed Apples:
3 Fuji or Granny Smith apples, peeled, cored and sliced
2 Tbsp butter
1 garlic clove, minced
8 slices bacon, cooked & crushed up
1/2 c. brown sugar

Put all ingredients for marinade in a Ziploc bag. Add tenderloin and marinate for about an hour.

Preheat oven to 400° F.

Sear tenderloin on all sides in oven proof pan on medium high heat, until well browned. Bake at 400° F for approx. 30 minutes or until instant thermometer inserted in to thickest part of meat registers 145° F. Remove from oven, and cover with foil and let rest 3 minutes.

While tenderloin is cooking, on medium heat, saute apples in the 2 Tbsp butter until softened. Add the chopped garlic, bacon and brown sugar. Turn heat to medium high and cook until caramelized and soft.

Spread apples on a platter and put tenderloin on top. Serve.