A couple of months ago when the Christian world was preparing for Easter many sites, magazines and blogs featured pork dishes that were cooked accompanied with a variety of fruits to enhance the flavour of the pork and to add layers of texture to the dishes. One particular fruit I always was interested in adding to my pork dishes are apples but was too afraid of the outcome. Over the years I’ve become more adventurous in my cooking and I find myself taking more risks with ingredients. The dish I want to share with you today was inspired by the numerous of recipes I read and by the ingredients in my kitchen. Again I was faced with the decision of what I was going to make with the last piece of organic pork tenderloin . The previous night I contemplated about the last package of organic chicken and decided a simple Greek dish that showcased the chicken perfectly. Once more, I wanted to make a dish that was simple and allowed the pork to shine in its simplicity. Eventually, I made the best pork tenderloin roast I have ever made. I believe the dish was a success because I took the risk of adding tart apples that when roasted with the onions and pork gave the meat depth and an umami quality that even my fussy eater could not resist.
1 pork tenderloin
2 large onions, sliced
2 large Granny Smith apples
2 tbsp olive oil
juice of 1/2 a lemon
1 tbsp paprika
1/2 tbsp thyme
1/2 tbsp sage
1/4 tbsp cinnamon
1/2 cup water
1. Before I marinaded the pork tenderloin, I trimmed off the membrane that covers the tenderloin. After pouring the olive oil over the tenderloin I rubbed the spice mix; lemon juice, paprika, thyme,sage, cinnamon, salt and pepper into the flesh of the tenderloin.
3. I poured some water into the bottom of the dish and covered with foil.
4. Once the oven preheated to 425 F I roasted the tenderloin for 30 minutes covered and then 15 minutes uncovered to allow the pork to get some colour and the onions and apples to caramelize.
5. I served this simple and delicious dish with basmatic rice and steamed garlic asparagus.