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Pork with Roasted Apples and Onions

“Where did you get this recipe? What gave you the idea?” AdventureMan asked as we feasted on a meal I wasn’t even sure we were going to like when I started it.

“Ken Follett,” I said slowly, trying to remember which book. I think it was A Column of Fire. The characters serve a meal of pork and apples, and it’s not anything I have cooked before, that combination, so down the rabbit hole I went. I have my Kindle on my laptop, I can check maps of where books are set, I can look up obscure words, and when something intrigues me, I can take a few minutes and follow that path.

I wasn’t sure how these ingredients would go, I wasn’t sure we would like fennel seeds, I wasn’t sure this was really a good recipe for us, but it sounds so good on a cold winters day and I had a pork tenderloin in the freezer. I pulled it out early in the day, read through the recipe, discovered my tenderloin was larger so I increased the amount of apples and onions by half. Actually, when I made the recipe, I didn’t really measure that closely; you can sort of tell from the instructions that this is another of those very forgiving recipes.

AdventureMan had some tiny potatoes left from his Bourride with Aioli, so he roasted them up with oil and garlic, salt and parsley, we put together a small green salad, and a feast was on the table. One bite and we agreed we have had such things on winter nights in France – and in Germany. These ingredients are so simple and the preparation, while a little fiddly, goes very quickly and easily. The combination is yummy.

Pork Tenderloin with Roasted Apples and Onions

Makes 4 servings

1 large pork tenderloin (about 14 ounces) (ours was 24 oz.)

3 tablespoons olive oil, divided

2 tablespoons whole grain Dijon mustard

2 teaspoons fennel seeds

1 large onion, sliced

2 medium Granny Smith apples, peeled, cored, sliced 1/4 inch thick

1/2 cup dry white wine or apple cider

PREPARATION

Preheat oven to 450°F. Season pork with salt and pepper.

Heat 2 tablespoons oil in large nonstick ovenproof skillet over medium-high heat. Add pork and sear until all sides are brown, turning occasionally, about 5 minutes. 

Transfer pork to plate. Cool slightly. Spread mustard over top and sides of pork; press fennel seeds into mustard. 

Add remaining 1 tablespoon oil to skillet. Add onion slices and apples; sauté over medium heat until golden, about 5 minutes. Spread evenly in skillet and sprinkle with salt and pepper. Place pork atop apple-onion mixture.

Transfer skillet to oven and roast until apple-onion mixture is soft and brown and meat thermometer inserted into center of pork registers 150°F, about 15 minutes. Transfer pork to platter and tent with foil. Let stand 5 minutes.

Meanwhile, pour white wine over apple-onion mixture in skillet. Stir mixture over high heat until slightly reduced, about 2 minutes. Cut pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion mixture onto plates. Top with pork and serve.

From Epicurious who credits Bon Appetite February 2004

Thank you, Epicurious, and thank you Ken Follett!

January 3, 2021 Posted by | Books, Cooking, ExPat Life, Experiment, Food, Recipes | , | 3 Comments