Pork Tenderloin with Cinnamon Applesauce, Roasted Potatoes + Brussels Sprouts
Why we love it:
- 4 Apples (Fuji - or whatever you have on hand)
- 1⁄2 teaspoon Cinnamon
- 1 Tablespoon White Sugar (optional and amount is variable)
- 1 cup Water (possibly more to taste)
- 1 teaspoon Kosher Salt (divided)
- 1⁄2 pound Russet Potato
- 1⁄2 pound Brussels Sprouts
- 1 teaspoon Extra Virgin Olive Oil
- 1 pound Pork Tenderloin (usually they’re between ¾ and 1 ¼ pound, any will be ok)
- 1⁄2 teaspoon Black Pepper
- 1 Lemon (zest and juice)
- 1 teaspoon Unsalted Butter
1. PREHEAT THE OVEN TO 425 DEGREES
2. APPLE SAUCE
Peel the apples. The peels are great snacks or set them aside for now.
Slice the fruit off of the core then chop it into small squares about ½” big. Add them to a heavy pot.
Add the cinnamon, half of the sugar, water, and just a pinch of salt. Bring to a boil.
*Save the other half of the sugar - depending on the sweetness of your apples and your preference for taste, you may or may not decide to add more later.
When the apples come to a boil, stir well and turn down to a gentle simmer. Cover the pot leaving just a little crack for steam to escape. Cook for about 16 minutes.
3. POTATOES + BRUSSELS
Wash the potatoes well. Dice into 1.5” cubes. Place on a baking sheet.
Trim the woody end of the brussels (if it looks tender and green, you can actually leave the ends on). Cut each in half and place on the baking sheet.
Drizzle everything with olive oil and half of the salt. Toss and spread into an even layer. Place in the oven and roast for 14-16 minutes - open the oven once to toss and turn everything.
If you saved the apple peels, stack and slice them into thin strips. When you turn the veggies halfway through, add apples to the pan.
Once the veggies have started, season the pork with the remaining salt (about 1 pound of pork should have close to ½ teaspoon of salt) and pepper. Zest the lemon over top too. Heat the butter in a large skillet and once it’s melted, add the pork and let it sear. Don’t move it! Let it cook for 5 minutes, then turn a quarter, cook for 5 minutes more this time partially covered. Turn again and cook for a final 5 minutes. It’s done when it is firm to the touch, but with some give. You should see that the ends are also browned and opaque. And if you have a thermometer, it will be 145 degrees in the center.
If you like it more well done, or fear it’s not done, either keep searing for 5-6 minutes longer, or pop it in the oven for a final 4-7 minutes.
Returning to the applesauce once the pork is searing, use a masher or the back of a large fork to start crushing up the apples a bit. This also helps to test for doneness. They should be soft throughout.
Here’s where some style comes in. You can add more sugar to make it sweeter. If it’s too thick, add a little more water. And, mash it to be as coarse or smooth as you like.
Slice the pork into ½” thick slices. Squeeze the lemon over the veggies and pork at the last minute for a little pep. Serve applesauce and roasted veggies.