I love pork tenderloin! It’s cheap and so simple and quick to prepare, yet it always feels like a lot more effort went into it. I think I make one almost every week – usually roasted with a dry spice rub.
Tonight, I wanted something with apples. It was a rainy day and pork chops with apples feels like a comfort-food combination for me. This recipe comes from Simply Recipes. I chose it because I had all of the ingredients on-hand. (Except for some dry white wine – I used “cooking wine” instead. I’m not really sure if using regular white wine would’ve made any difference.)
The result was delicious!! The cumin wasn’t overpowering and the apples were sooo tasty! I think I cooked my tenderloin a little too long – I forgot to set the alert on my thermometer, so I didn’t take it out of the oven until it was at around 167 degrees F. But Stas always complains that I don’t cook things enough (he just likes things really really well-done), so let’s just pretend that I didn’t make a mistake and that I did it all for Stas 
Cumin Dusted Pork Tenderloin with Apples
from Simply Recipes
1 pork tenderloin (about 1 lb)
minced garlic
salt and black pepper
ground cumin
2 tablespoons sunflower oil
1/2 cup chicken broth
1/2 cup dry white wine (I used cooking wine)
1 medium sized apple, peeled, cored, and sliced
ingredients
Preheat oven to 400 degrees F.
With the tip of a sharp knife, make deep little slits all over the tenderloin and insert bits of garlic all over. Season with salt, pepper, and cumin (a light dusting of cumin… don’t go overboard!).
Place the oil in a skillet and sear the tenderloin over medium-high heat for about 10 minutes, turning the meat as it browns.
Remove the meat from the skillet (do not discard any juices in the skillet) and place in an oven-proof baking pan (one with some depth). Add the broth and white wine, cover with aluminum foil, and place it in the oven for 10-15 minutes, or until the internal temperature reaches 160 degrees F.
After you’ve placed the meat in the oven, cook the apple slices in the skillet that you used to brown the tenderloin. Saute until soft.
sauteed apples
When the tenderloin is done, remove it from the oven and let it rest for 10 minutes before carving.
right out of the oven
Slice the tenderloin into 1/4-inch thick slices. Serve with the sliced apples.
Serves 2
pork + apples = comfort
