Pork cooking in a pan

ISSUE #18: Pork Tenderloin with Slow-Cooked Applesauce

These juicy pork tenderloins are a perfect dish to make when company is coming over because it makes your home smell so good. This cozy, comforting dish is a crowd pleaser at all our family gatherings and Elliott loves getting to taste test the applesauce as it cooks.

• 8 assorted medium apples (such as Fuji, Gala and Golden Delicious)
• 1 cup packed light brown sugar
• 1 cinnamon stick
• Grated zest and juice of 1 lemon
• ¼ cup apple cider vinegar
• 1 teaspoon vanilla extract

• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• Grated zest and juice of 2 lemons
• ¼ cup olive oil
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• Two 1-pound pork tenderloins, fat and silver skin removed

To make the applesauce, dump all the ingredients into a slow cooker and cook on low for 7 to 8 hours, stirring occasionally. Use a potato masher to mash the applesauce to a thick, chunky consistency.

For the pork tenderloin: Preheat the oven to 375˚ F. Line a rimmed baking sheet with foil.

In a bowl, mix together the parsley, thyme, rosemary, lemon zest, lemon juice, olive oil, salt and pepper. Rub the herb mixture all over the pork tenderloins. Place them in the prepared pan and roast until a meat thermometer reads 150˚ F, 20 to 25 minutes. Tent the pork with foil and let rest for 10 minutes before slicing.

Serve with warm slow-cooked applesauce.

Pair with Battle Creek Cellars 2014 Yamhela Vineyard Pinot Noir. Pinot Noir makes a fine suitor for pork dishes, and this pairing is no exception. The wine’s medium body and cranberry notes marry perfectly with this deep pork loin recipe without overpowering the dish.

Recipe from the Southern-inspired cookbook “Oh, Gussie!” by Kimberly Schlapman of Little Big Town.