Category : Pork
Author : Stemilt Growers
Hits : 4089
Date : 05/02/2009
1 each Pork Tenderloin (roughly 1 pound)10 sage leaves1 tsp. Chopped Savory1 tsp. Dijon Mustard2 Pinata Apples, sliced in sixth''s2 tbsp. whole Butter½ cup water3 tbsp. White Sugar2 tbsp. Kosher Salt2 tbsp. olive oil¼ cup bourbon
Preheat oven to 375Rub Dijon mustard, salt and savory on the pork tenderloin.In a sauté pan on medium heat, sauté the tenderloin in olive oil until golden brown on all sides, place in oven for 12 minutes.In a separate pan, simmer the sugar and water until almost dry, a caramel should begin to form, add the butter and apples and glaze them evenly, add the bourbon and sage, cook until dry. Serve apples as a side with the sliced tenderloin.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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