Pork Tenderloin with Warm Apples (EASY)
You can also use Italian seasoning for a more traditional flavor.
Ingredients:
2 pork tenderloins
2 tsp of garlic, minced (jar garlic will work)
Sea salt and pepper to taste
2 tsp of ground cumin (or your favorite meat-rub)
Olive oil spray
2 cups of organic chicken broth
4 apples, peeled, cored and sliced. I used Granny Smith
2-3 tsp of cornstarch
Cinnamon or apple pie spice to your taste
Preheat oven to 375 degrees.
In a 9-by-13-inch oven-proof pan, place your pork tenderloins. Spread the garlic across the top, one teaspoon per loin. Then sprinkle the salt, pepper, and cumin across the tops. Spray with olive oil spray.
Put in the oven to roast. Most pork tenderloins will cook in 20 to 30 minutes. You want to take it out when it’s 160 degrees on your thermometer.
While the tenderloins are in the oven, you will make your sauce.
In a large sauté pan, put in your apples with one cup of chicken broth. Bring to a mild boil. Let them bubble to soften. Stir and flip them over periodically. When the broth is almost gone, add the cornstarch to the second cup of broth and stir to dissolve it. Then add it to the pan and continue cooking til the sauce thickens around the apples. The apples should have a bit of bite left in them depending on how thinly you sliced them.
Before you take them out of the pan sprinkle on your apple pie spice and stir one more time. Serve alongside the pork.
