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Cooking time: 30 minutes for menu Cooking schedule: see below for instructions
If you have any butternut squash left, cut it into small chunks and add it to the pork along with the apples. Remember, yogurt keeps, stored in covered container, for up to 2 weeks. (not the fruity kind ;-))
Pork Tenderloin Braised with Apples, Onions Preparation and cooking time: 30 minutes1 pork tenderloin, 12oz (360gr)
1 medium onion
1 medium apple, suitable for cooking: Golden Delicious, Granny Smith do NOT peel
2 cloves garlic
2 tsp olive oil
1 tsp thyme
1 tsp fennel seeds
1 tbs Dijon-style mustard
1/4 cup (2oz, 60ml) beef broth
1/4 cup (2oz, 60ml) white wine
1/4 cup (2oz, 60gr) 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 12 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 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.
leftover potatoes
Either reheat, covered, for 15 minutes in oven, 350F (175C) or in microwave until hot.
Cooking schedule: 30 minutes |
Turn pork |
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