Sunday, September 29, 2013

Balsamic-Mustard Pork Tenderloin with Apples & Sauerkraut

Our dinner last night was an easy and delicious meal of Balsamic-Mustard Pork Tenderloin, with Apples and Sauerkraut, but Michael had a very unfortunate accident.  This recipe calls for a pan that can go from stove-top to oven, and even though he had just removed it from the oven, he forgot and gripped the pan handle.  Ow!! I've done that before, and it's amazing how quickly our brains go to auto-pilot.   So if you try this, be very careful! He wound up spending the entire evening gripping a bag of ice.

Balsamic-Mustard Pork Tenderloin with Apples and Sauerkraut 

1 pork tenderloin, approx 1 lb.

1 tsp. crushed or ground cardamom
cracked black pepper and sea salt to taste
4 Tblsp. coconut oil
1/4 cup beef broth or red wine
1 Tblsp. balsamic vinegar
2 Tblsp. Dijon mustard

Pat spices onto the pork tenderloin.  Heat coconut oil in an oven-safe saute pan, and sear pork tenderloin on all sides. (I cut the tenderloin into two pieces to fit the pan).

Preheat oven to 350F.  Core apples and slice them, adding them to the pan with the  pork, making sure they're coated with coconut oil.  Move pan to oven and let cook for about 25 minutes (or until meat thermometer inserted into center of the tenderloin reads 160F, and juices run clear).

Remove pan from oven (and DON'T FORGET THE HANDLE'S HOT!) to burner.  Remove tenderloin to a cutting board and let rest for 10 minutes - this keeps the juices from running out when it's sliced, so it will remain tender.

Remove apples from pan and turn into a serving dish.  If you're having sauerkraut, heat it separately in a pot if desired.

In the empty saute pan, use a spatula to loosen up any cooked on bits and add the broth or wine, balsamic vinegar and mustard, stirring constantly until it cooks down somewhat into a sauce. 
Slice the tenderloin into medallions, and return them to the pan with the sauce, turning to coat.
Serve with sauerkraut and apples.  

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