Pork tenderloin is one of those cuts of meat that take minimal effort to prepare and cook. You definitely get a big bang for your buck. The meat is oh so tender and juicy when cooked at the right temperature, and it really doesn't take all that long to cook. I wanted to bring out all of the fall flavours here with a rustic roasted pork dish. The sweet and sour marinade help to breakdown the meat even further and help to bring out a nice juicy texture. The sweetness from the roasted apple and sweet potatoes are the perfect accompaniment to this easy and tasty weeknight meal. People will think you slaved in the kitchen all day with this one.

Adapted and modified from the "Sweet and Sour Pork Tenderloin" recipe on the Pork Tenderloin Recipes Website.

Serves 4

Preheat the oven to 400 degrees F.

Baking time: 20-25 minutes

Ingredients:

  • 2 pork tenderloins
  • 1/4 cup brown sugar
  • 1/4 cup cider vinegar
  • 1 tbsp liquid honey
  • 1 tsp each: chili powder, ground cumin
  • 4 garlic cloves, minced
  • 1/4 cup soy sauce
  • 1 tbsp fresh rosemary, chopped
  • coarse salt and freshly cracked black pepper
  • 1 lb sweet potatoes, cut into small wedges
  • 3 firm baking apples, cut into wedges
  • 6 green onions, cut into thirds
  • 1 small onion, sliced
  • 3-4 tbsp olive oil
1. Place the pork tenderloins into a large ziploc bag. In a bowl, combine brown sugar, vinegar, honey, chili power, cumin, minced garlic, soy sauce, fresh rosemary, salt and pepper. Pour the marinade into the ziploc bag and make sure the marinade coats all of the pork. Take some of the air out of the bag before closing, and place it into the fridge for a good 4-6 hours.

2. Preheat the oven to 400 F. In a large roasting pan, add in the sweet potatoes on the bottom, place the apples and green onions right on top of them. Clear the centre of the roasting pan and place the onion slices in the middle. This is to help elevate the pork while cooking. Drizzle the apples and the veggies with salt and pepper, and drizzle olive oil over top.

3. Heat oil in a large heavy bottom skillet, on medium high heat, and sear the marinaded pork loins on all sides. This should take 5-7 minutes. Place the seared pork loins on top of the onions in the roasting pan and bake it in the oven for 20-25 minutes or until the juices in the pork run clear. Rest the meat for a good several minutes before slicing. Serve warm.

Cook's tip: You could also grill the pork tenderloins if you like. If you happen to have any meat left, make a delicious sandwich with the leftovers. Reheat the meat the next day and slice it thin.


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