Brown Sugar Pork & Apples
Easy and incredibly delicious brown sugar pork & apples is quick to fix in less than 30 minutes and has wonderful fall flavors
- Large skillet or frying pan
- 1 1/2-2.0 LBS Pork Tenderloin When preparing a pork tenderloin, trim off any excess fat that is surrounding the meat. Once the excess fat has been trimmed off, the silverskin must be removed. The silverskin is the thin shiny membrane attached to the tenderloin.
- Coarse salt and black pepper to taste
- 3 TBSP Cooking oil I prefer avocado.
- 1/2 Cup Brown sugar
- 3 TBSP Dijon Mustard "Do you have any Grey Poupon?"
- 1 TBSP Minced garlic
- 2 TBSP Apple juice
- 2 Medium Apples-sliced into wedges I prefer Granny Smith b/c they can stand up to the pan frying w/out getting mushy.
- Season pork with salt and pepper on all sides. Drizzle oil into a large skillet and bring to medium heat on the stove.
- Stir together brown sugar, dijon mustard, garlic, and apple juice. Rub mixture all over pork using your fingertips.
- Cook pork in preheated and oiled pan, turning every 2-3 minutes to ensure even cooking. After about 10 minutes, add apples and cook until tender. Temp it at 145, remove from the pan and allow to rest for 3-5 minutes. It will continue to cook for a few minutes after removing from the pan.
- Serve with roasted fall vegetables.
Pork tenderloin is one of the leanest, most tender cuts of meat on the market, so it can also be a little spendy. Pork loin, on the other hand, can often be a bargain choice if you’re looking for a tender cut of meat that cooks well for a crowd. Can You Substitute Pork Loin for Pork Tenderloin? No. Pork tenderloin and pork loin are not easily substituted in recipes. How to trim your tenderloin: https://www.youtube.com/watch?v=LFVYcfyd_S8 In 2011 USDA guidelines lowered the minimum cooking temperature for pork to 145 degrees with a 3-minute rest
Calories: 871kcalCarbohydrates: 42gProtein: 106gFat: 1gSodium: 402mgPotassium: 271mgFiber: 3gSugar: 37g
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