Pork Tenderloin with Apples
Pork tenderloin is one of my favorite cuts of meat. It is easy to prepare, there is little waste (no bones or gristle, and it has just enough fat to ensure a moist dish), it can be dressed up or down. I will use tenderloin to make everything from southern barbeque to Cuban roast port; it is also a great piece of meat for holiday dinners. This recipe is sure to please.
Ingredients:
Pork Tenderloin – 2 – 4 pounds
1 large Onion – sliced
2 Tablespoons of Garlic
3 Large Apples – cored and sliced
3 tablespoons of dark balsamic vinegar
¼ cup of dry Vermouth
½ cup of Triple Sec, or some other orange flavored liquor
Directions:
Brown pork tenderloin, in a deep skillet. Cover and let cook, on very low heat for about twenty minutes. Add onions, sautéing until translucent, then garlic and apples. Stir, coating mixture with pan juices, then add vinegar, Vermouth, and Triple Sec, cover and cook on very low heat, until apples are very tender. You may remove tenderloin, let rest, and slice into medallions. Return meat to apple mixture, covering with the sauce, simmering for a few minutes more. Serve with mashed potatoes and fried cabbage.
