Happy holidays to all! So I had a tasty little meal that I created for Christmas that I was hoping to post, but unfortunately my finger got into a battle with a serrated knife while attempting to make my own stuffing with stale bread. Blast you, Pain Rustique and your tasty, crusty crust! Alas, that meal was put on hold. When the finger is a little more presentable and I don't have resentment towards bread, I'll try again.
This little guy, on the other hand, was a little more finger friendly and incredibly nummy. The applesauce keeps it's super juicy, and super savory.
Ingredients
-pork tenderloin (the one I cooked was 1.25 lbs)
-3 sage leaves
-approx 1 tbsp fresh chopped rosemary
-1/4 tsp salt (my favorite for cooking is pink Himalayan)
-1/2 tbsp brown sugar
-4 cloves garlic, minced
-1 cup applesauce (I like Trader Joes Big 'n Chunky, but I also recommend anything chunky and/or unsweetened)
-1 tsp fresh thyme
-1 small minced shallot
-2 tbsp Dijon mustard
-1 tbsp EVOO
1. Mix all your ingredients in a bowl and coat the pork tenderloin
2. I allowed mine to marinate overnight because I worked the next day
3. Heat oven to 375 ... For the size tenderloin I cooked, I baked it in a dish covered with aluminum foil for 20 min & then uncovered for an additional 20 min.
4. Remove from oven. I drained the excess applesaucey marinade from the pan & transferred to a sauté pan. Over high heat, reduce the sauce until slightly caramelized.
5. Pour over tenderloin & serve!
Nutritional information
4 servings
Calories 250
Fat 8.5
Saturated fat 2.4
Polyunsaturated fat 0.2
Monounsaturated fat 2.8
Trans 0
Cholesterol 93.8
Sodium 403.8
Carbs 13
Protein 30 (yayyyy!)
Iron 10%
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