This is plain food done nicely, with just eight ingredients to gather. If you don’t typically cook in your microwave, the method for making the quick applesauce might inspire you to rethink that position.
You’ll need an instant-read thermometer for monitoring the pork.
Pork tenderloin with cherry applesauce
One 1½-pound pork tenderloin
Leaves from 1 sprig rosemary
Leaves from 1 stem fresh oregano (may substitute marjoram or thyme)
1 tablespoon grapeseed oil
Kosher salt
Freshly ground black pepper
3 large Granny Smith or Fuji apples (about 2 pounds total)
2 to 4 tablespoons cherry preserves
Preheat the oven to 400 degrees.
Place a large cast-iron skillet or grill pan over high heat. While it’s getting hot, trim the silver skin and visible fat from the exterior of the pork tenderloin.
Finely chop the rosemary and oregano leaves.
Rub the oil all over the meat, then season liberally with salt and pepper. Sprinkle all but ½ teaspoon of the herbs on the tenderloin, rolling it to catch all sides. Place in the pan; sear for about 3 minutes, turning to get some browning on all sides, then transfer the pan to the oven; roast for 12 to 15 minutes or until the thermometer registers 145 degrees when inserted into the center of the meat.
Meanwhile, peel and core the apples, then cut them into very thin slices, placing them in a microwave-safe bowl as you work. Cover tightly with plastic wrap (making sure the wrap doesn’t touch the fruit), then place the bowl in the microwave and cook on high for 2 minutes and 15 seconds. If the apples look as if they’ve softened, poke a few holes in the wrap to release the steam. If not, rewrap as tightly as possible and microwave on high in 10-second increments, as needed.
Transfer the skillet or pan to the stove top (off the heat) so the pork tenderloin can rest while you make the cherry applesauce.
Carefully discard the wrap; place the cooked apples in a blender or food processor along with the cherry preserves (to taste). Puree/blend until smooth, stopping to scrape down the mixture as needed. Stir in the remaining ½ teaspoon of herbs.
Cut the tenderloin crosswise into ½-inch slices; serve warm, with the cherry applesauce on the side.
4 servings.
Per serving: 290 calories, 29 g protein, 27 g carbohydrates, 8 g fat, 2 g saturated fat, 70 mg cholesterol, 410 mg sodium, 2 g dietary fiber, 23 g sugar
Adapted from “Eat Your Heart Out: The Look Good, Feel Good, Silver Lining Cookbook,” by Dean Sheremet (Countryman Press, 2016).
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