I tried a new-to-me recipe for Pork Tenderloin with Apples the other day, and it’s definitely a keeper.
I did, however, make a couple of adjustments to the original recipe. I think they must have used smaller tenderloins than I had – I had to put mine back in the oven for a bit longer. Go for an internal temperature of 135-140 deg before taking it out and tenting with foil; final temperature of 145-150 deg (info from America’s Test Kitchen Family Cookbook).
The other changes I’ll make next time are to use more apples and go for more sauce/gravy. If you’re using “enhanced/injected” pork, cut way back on the salt too.
Amber was on a tear the other day and decided to try out the stools at the breakfast bar – I barely caught this before she jumped down 😉