Rich started writing for the Honolulu Star-Bulletin as music critic for the symphony and opera seasons. Originally from Granite City, IL, he graduated from Simpson College with a degree in music education. In 1984 he received his MA in Music ...
Rich started writing for the Honolulu Star-Bulletin as music critic for the symphony and opera seasons. Originally from Granite City, IL, he graduated from Simpson College with a degree in music education. In 1984 he received his MA in Music Education from Truman State. Now retired, Rich enjoyed reading, writing music and short essays. He is the director of Kirksville Community Chorus.
MCKNOTES PORK TENDERLOIN WITH APPLES AND ONIONS
There’s always more than one way to skin a cat. Maybe that’s not the best lead sentence for a recipe, but I’m sure you get what I mean. A friend shared this recipe with me and I, of course, tweaked it to work for me.
This is really easy and so tasty it will be sure to please your family.
Pork Tenderloin (if you’re not sure, ask your butcher. You want unseasoned meat, and it comes in a plastic wrapping that is about 10” in length).
Two or three apples
One red onion
Apple cider or apple juice (1/2 cup) You can get the small cans of apple juice, so if you won’t use it all, don’t get a half gallon of it. I like apple cider, but that’ may not always be available.)
First of all, cut your pork tenderloin into slices about ¾ inch pieces.
In a small bowl, mix equal parts of coriander, cinnamon and nutmeg. Add salt and pepper. Mix these dry seasonings well. Use one to two teaspoons of the coriander, cinnamon and nutmeg.
Prepare your apples and onion by cutting them into orange slice pieces. I use gala apples.
In a large skillet, add just enough olive oil to coat the bottom of the skillet once it is heated.
I like to put my medallions of pork tenderloin in a container so that each medallion can lie flat. Sprinkle them on one side with the mixture of seasonings. Once the skillet is hot enough, add the meat seasoned side down. Then season the other side once the meat is in the skillet. You only want to brown the medallions for about 2 minutes for each side. Once the meat is slightly browned, put it in a bowl and cover it to keep it warm
Add to the skillet ½ cup of apple cider or juice and any leftover seasonings you have. Also add the butter. Then put in the apples and onions and cook until soft. Then add the browned meat to the dish. This is where I depart from the recipe. If you like crisp onions, you’ll want to quit cooking this mixture and serve right away, but I like to slow cook the mixture and let the flavors really meld. You can put them in a covered casserole dish at a low temperature and let them cook all afternoon.
Serve this over rice. I prefer brown rice. It’s healthier and more flavorful. Toss a salad and you have a really tasty dinner. Just forget about the cat.