Sunday, April 7, 2013

Pork Tenderloin with Apples and Cauliflower Puree

As a kid, Pork Tenderloin was one of my favorite meals.  I suggest serving with cauliflower puree, which is a great lower-calorie substitute for mashed potatoes.  This meal is a little more complex than a standard weeknight dinner, but if you get home a little early, it's totally do-able.

Serves: 4
Time: 45 minutes



Ingredients:
Pork Tenderloin (packaged, marinated)
3 Granny Smith Apples
4 T butter, divided (plus more if needed)
2 T olive oil
1 head cauliflower, stem and stalks trimmed, florets roughly chopped (or a bag of frozen cauliflower)
1 onion
4 T Nuefchatel Cheese (or Cream Cheese)
2 T minced garlic
1 t pumpkin pie spice (can substitute a combination of nutmeg and cinnamon)
1 T lime juice (can substitute lemon juice)

Tools:
Medium-large pot
Medium-large skillet
Cookie Sheet
Casserole Dish or Roasting Pan
Blender (hand submersible or standard)
Cutting board
Veggie peeler
Dicing knife

Directions:
1) Preheat the oven to 400 degrees.

2) Cut the onion into long strips and saute in 2T of the butter in a medium-large pot (the cauliflower will be going in here).  Add in the garlic.  You'll want this to saute at least 10 minutes, but the longer, the better.  You might need to add a little more butter if it gets too dry.

3) Toss cauliflower in olive oil, place on the cookie sheet and put in the oven for 20 minutes.

4) Using a skillet, Sear the Pork Tenderlion on all sides (about 10 minutes total).  Set in a casserole dish.

5) Peel the apples and cut into wedges.  Toss in the lime juice to prevent oxidation.

6) When the cauliflower is ready to come out of the oven, put the tenderloin in.

6) Cook the tenderloin in the oven until a meat thermometer reads 145 (medium) to 150 (medium well).  This will take about 10 minutes.  Reserve the skillet and the dripping for the apples.   When the meat is done,  wrap in aluminum foil and place on the cookie sheet.  Reserve these drippings too.

6) While the meat is cooking, puree the cauliflower with a blender (I use my submersible hand blender, but the standard variety works well too).  Add the pureed cauliflower and the 4T Nuefchatel cheese to the onions.

7) Saute the apples with the remaining 2T of butter in the skillet that the tenderloin had been seared.

8) Remove the apples.  Pour in the dripping from the tenderloin into the skillet and simmer until it has condensed into a gravy.

9) Thinly slice the tenderloin.  Pour the gravy over top and place a few apples on top of the pork.

I recommend microwaving frozen broccoli or mixed veggies and serving it along-side.

Recommend Paring:
I'd go with something "jammy" like a Beaujolais or Zinfandel. Beaujolais is fun because it's easy to drink but not too many people have heard of it unless they are really into wine.

2 comments:

  1. Yummy! Pork tenderloin and apples are one of my favorite combinations, and I'm glad to see I'm not the only one who loves a good cauliflower puree. Definitely going to try this out!
    ~Violet~

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    Replies
    1. I love apples with just about anything :)

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