Since I am severely allergic to poultry and C is not a big seafood lover, I like to search for new ways to cook beef or pork. I found this recipe, of course, on Pinterest. (Yes, I am addicted, but at least I am making the things I pin. That makes it all right, doesn’t it? Doesn’t it???) This recipe is from Allrecipes.com and I have used that site so many times.
This tenderloin turned out so tender and juicy with just a hint of sweetness from the apple juice. Yum! Even the leftovers were delicious.
2 tsp. Tuscan Sunset seasoning from Penzey’s Spices
1 teaspoon pepper
1 (3 pound) boneless pork loin roast
1 tablespoon canola oil
1 cup chopped onion
1 tsp. dried minced garlic
1 large apple – peeled, cored and chopped
1/2 cup frozen unsweetened apple juice concentrate, thawed
1/2 teaspoon salt
Rub the seasoning and pepper all over the tenderloin.
In a Dutch oven over medium heat, brown the meat on all sides in the oil then remove and keep warm.
In the same pan, sauté the onion and garlic until tender. Add the apple, apple juice concentrate and salt, then bring to a boil. Return meat to the pan. Cover and bake at 325 degrees F for 55-75 minutes or until a meat thermometer reads 160 degrees F, basting occasionally with juices.Remove to a serving platter and keep warm.