While growing up, whenever we had steak for dinner, it was always pork steak.
The idea of pork for dinner now grosses me out. It’s just not appetizing. My idea of pork is a dry, chewy, flavorless piece of meat. (No offense, Mom–love you!)
Needless to say, we’re not big pork eaters here in this household. (Besides bacon, of course of course!)
I decided to give pork a try again. It was on sale, I had no choice.
I bought one of those tenderloins that is sealed in a marinade.
Did you know they had those?
It looks like this:
The goal here was to create a super tender, flavorful, and moist piece of meat.
Even though it was already soaking in flavor, I wanted to add some more.
In a bowl, mix together some seasonings to make a spice rub:
(I mixed minced garlic, rosemary, sage, salt & pepper, thyme, parsley, paprika, ancho chili powder, and olive oil)
Slather the tenderloin on all sides with the spice rub.
Slather it good, baby. Flavor, flavor, FLAVOR!
Heat a large skillet on medium high heat. Once the skillet gets hot, add about a tablespoon of oil.
Saute the tenderloin, creating a nice, crunchy crust on all sides. You don’t want to cook it through here, we’re just sauteing until brown to make the crispy crust and to seal in all the flavor.
Once browned on all sides, put in 350˚F oven to finish cooking. Bake for 25-30ish minutes, until it has an internal temperature of 145-150˚ F in the center.
In the meantime…..
We’re gonna make our apple & leek salad to go with de loin of de pork-o. This is the best part, in my opinion.
Be gone all thee meat…Bring on thee fruits & thee veggies, YUM!
For this you need 2 leeks, and 3 red apples.
It surprises me that a lot of people don’t know what a leek is. I looooveeeeee leeks. LOVE LOVE LOVE them.
Friends, meet Leek.
A leek is like a super huge, yet super, super mild green onion. (Word of the day: super.)
In leekdom, you only want to use the end of leek–the white and light green parts.
Cut the leek in half lengthwise, then cut it in 1-inch chunks. Fill a big bowl with cold water and put the chopped leeks in. Separate the layers and let them sit in the water for 5 minutes.
The dirt from between the layers will fall to the bottom of the bowl–skim the leeks from the top.
Make sure you dry the leeks thoroughly
Next, thinly slice your apples.
In the same skillet you used to sear the tenderloin, add a little more oil and saute the leeks until tender.
Add zeee apples…
Remove the pork tenderloin from the oven and let rest 10 minutes.
This resting step is crucial for juicy, delicious meat. All meat needs to rest once it’s done cooking–if you cut it before it rests, all the juices flow out of it, leaving you with a dry piece of meat. Blah!
After 10 minutes, slice the pork into medallions. Serve with the leeks & apples.
This is delicious.
It’s sweet, and salty, and juicy and flavorful.
No, really. It is.
Roasted Pork Tenderloin with Sauteed Leeks & Apples
3 cloves chopped garlic
1 tablespoon rosemary
1 tablespoon sage
1 tablespoon thyme
1 tablespoon parsley
1 teaspoon paprika
1 teaspoon ancho chili powder
2 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
2 leeks, halved & sliced into 1-inch pieces
3 red apples (such as Gala), thinly sliced
1 tablespoon honey
1 tablespoon red wine vinegar
salt & pepper, to taste
- Heat oven to 350˚F.
- Mix spice rub ingredients in a small bowl. Mixture should be pasty, but easily spreadable. (Add more oil if needed). Rub mixture on pork tenderloin.
- Heat 1 tablespoon of oil in a large skillet. Brown pork tenderloin on all sides, remove to sheet tray.
- Bake pork tenderloin 25-30 minutes, or until 145-155˚F.
- Meanwhile, in the same skillet used for pork, add chopped leeks. Stir until tender.
- Add sliced apples and cook until softened. Add honey and vinegar. Season with salt and pepper to taste.
- Remove tenderloin from oven. Let rest 10 minutes, then slice into 1-inch thick medallions. Serve with leeks & apples.