Pork and apples go together so beautifully.
The flavors mix brilliantly and are a bit unexpected.
I am pretty much a salt & pepper chef. So this recipe doesn't require a lot of ingredients.
You need the following for this dish:
pork tenderloin (I prefer boneless)
mushrooms (do yourself a favor and buy pre prewashed)
apples (fuji apples are my favorite)
a bit of butter
BUT FIRST - preheat your oven to 350 degrees.
Now, let's start with the prep.
Salt and pepper both sides of your pork tenderloin.
Peel and core your apples. If you don't have one of these little babies - get one - they are pretty darn cool.
Or your could just do it the normal way. It's whatever.
Wash your zucchini and squash.
Chop. Chop. Chop.
Put your apples in a pot with 1/4 a stick of butter. Apply medium heat and cover the pot with a lid. Bake until the butter is melted. Stir regularly.
For the chops, USE CAST IRON (Lodge Cast Iron, of course). It really makes a difference. Sear the chops on each side for around five minutes. Adjust this time depending on the thickness of your cuts of meat. I would also suggest preheating your skillet. Cook the chops on medium to high heat.
Mix your mushrooms, zucchini and squash in a large skillet. Add salt and pepper. Cook on medium heat until done. The word "done" is really subjective. Cook them to your taste.
Drizzle the apples with the sugar and cinnamon.
Keep the apples covered and on heat until the sweet smell fills your kitchen. That's when you know they are almost done.
After you have seared each side of your chops, place the skillet in the oven for an additional five minutes.
When the timer sounds your meal is ready!
Plate and enjoy!
Until we eat again - Jodi
"The Fashionable Foodie"
also find me at www.joleighdesigns.com
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