Pork Tenderloin Braised with Apples and Onions
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Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
Pork with apples is a classic combination. A bit of quinoa, with the same herbs to compliment, and some lightly sautéed carrots rounds out a simple but elegant mid-week dinner.
Pork Tenderloin Braised with Apples and Onions Time: 30 minutes
There is something about apples, pork and fennel that just goes so well together. The apples will be very soft, but the skin will help them hold their shape for a lovely presentation.
1 pork tenderloin
1 medium onion
1 medium apple, suitable for cooking: Golden Delicious, Granny Smith do NOT peel
2 clove garlic
2 tsp olive oil
1 tsp thyme
1 tsp fennel seeds
1 tbs Dijon-style mustard
1/4 cup beef broth
1/4 cup white wine
1/4 cup Greek or plain yogurt
1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs beef stock
Thinly slice the onion and finely chop the garlic. Cut the apple into wedges. Slice the tenderloin into 1 inch (2.5 cm) thick slices. Sauté onion and garlic in oil in nonstick skillet over medium-high heat until tender, about 4 minutes. Add fennel seeds and sauté 1 minute longer. Move onions to the side and add sliced pork. Brown slices on both sides, about 5 minutes total. Add apple slices around pork. Combine thyme, stock, wine and mustard. Pour over pork and apples. Reduce heat to low, cover and simmer 15 minutes. Dissolve cornstarch in chicken stock. Uncover skillet and remove pork to small platter. Increase heat and add cornstarch mixture. Stir gently until sauce is thickened. Add yogurt and stir to combine. Spoon apples and onions around pork and serve.
Quinoa with Herbs Time: 20 minutes
I love the nutty flavor of quinoa, plus the fact that it's an 'almost perfect' food, and it's easy! Most quinoa is sold ready to be cooked. If yours isn't it will need a quick rinse first. .
1/2 cup quinoa
1 cup beef stock (or the amount of liquid your package recommends)
1 tsp dried thyme
1/4 tsp fennel seeds
Combine quinoa, stock and herbs in a small saucepan. Cover and bring to a boil. Reduce heat and simmer until done, about 15 minutes (or whatever your package says). When done, fluff and serve.
Sautéed Carrots Time: 25 minutes
I always have carrots in my fridge. They keep well so don't have to be used right away and it's nice to have a veg around in case of emergency! Besides, they're good and good for us!
2 - 3 carrots depending on size and hunger
1 tbs olive oil
1 tbs butter
1/4 cup beef stock (same as what you are using in the rest of the dinner)
Pepper
Peel carrots, cut in half, then each half again so you have carrot sticks. Melt butter and oil in small skillet just big enough to hold carrots. Add carrots and sauté 10 minutes, turning occasionally until they develop a golden color. Add stock, cover and continue cooking until done, another 10 - 15 minutes. Uncover, cook off pan juices, add pepper and serve.
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Cooking schedule: Time: 30 minutes |
Stir into skillet, cover, simmer |
Cooking for Two? Or more?
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