I was so sick of all the Thanksgiving leftovers last night, so I was glad that I had a pork tenderloin in the freezer. The oldest and I were starting up a batch of applesauce when it was time to start cooking dinner. While she finished peeling apples, I took 2 and made this recipe up. It turned out to be a hit served with wild rice and a mix of fresh, organic veggies.
- 2 Granny Smith apples, sliced
- Pork tenderloin (~2.5 lb)
- 3 large shallots, sliced
- Several sprigs of fresh parsley and sage
- Agave nectar or local honey
- Salt & Pepper
- Olive oil
Heat ~1 tbsp oil in skillet on stovetop. Sprinkle tenderloin with salt and pepper. On high heat sear tenderloin on all sides. Remove tenderloin and place in roasting pan. Drizzle nectar lightly over pork. Cover with apples and shallots. Place herbs in pan. Cover with foil. Bake in 350° oven for about 35 minutes.