Wednesday, November 3, 2010

Pork tenderloin with apples and onions

I am realizing with this post that it seems I'm on a pork kick lately.  I do eat a wide variety of meats but for some reason the recipes that are post-worthy tend to be of swine.  Hope all 5 of the people who read this site like pork! ;)  I took a recipe for pork tenderloin where you would normally bake it for about an hour, and cut it up into smaller pieces to cook over the stovetop so it wouldn't take as long.  It was a busy day and I was lazy, and I think it ended up tasting just as good.

2 lbs pork tenderloin, cut into 4-5 pieces of equal size (as close as possible)
1 whole onion, sliced thin
3 cloves garlic, smashed
2 tablespoons whole grain dijon mustard
2 teaspoons fennel seeds (crush them if you have texture issues, but keep them in because the flavor is awesome)
1 tablespoon apple cider vinegar
salt and pepper
2 apples, cored and cut into 8 wedges each
2 tablespoons coconut oil

In a large saute pan over medium heat, add the coconut oil and melt.  Season the pork with salt and pepper, then add in the pork pieces into the hot pan and sear on all sides (about 1-2 minutes per side).  Once all sides are seared, cover and cook for 5 minutes.  While it's cooking, mix the mustard, fennel seeds and vinegar in a small bowl.  After 5 minutes, add in the garlic and onion slices, filling in the gaps around the pork pieces.  Pour in the mustard mixture, covering the pork with it.  Cover and cook another 5-7 minutes, until the pork is almost cooked through.  Then add in the apple slices and cover again, cooking 3-5 minutes or until the pork is cooked through.

I served it with some basic steamed broccoli.

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