{Guest Post} Apple Spice Roasted Pork Tenderloin

Michael Fortner is Executive Chef / Owner of Global Culinary Designs

Father of two wonderful boys & lucky husband to the most beautiful woman, @green_eyedmomma

Happy Holidays!

      As we begin the holiday season we all know that our time becomes stretched further & further which makes us all wonder how we’ll get everything done!  As a professional chef it would seem that a majority of my holiday hustle and bustle, is answering questions from everyone on what to make for Thanksgiving along with all of the timing of everything.  So as a favor to my wife @green_eyedmomma & her very good friend @crazycoolcrafty, I am happy to provide this pork tenderloin for your Thanksgiving event or for any time during the fall. 

I'm not sure about any of you reading this, but when I was growing up I was never a fan of pork loin, pork roast or pork chops.  This was only because my mother learned from her mother who learned from hers, that the only way to cook pork was to kill it a second time, so as a result it was always dry and unappealing.  Remember! You don't have to kill the pork a second time, be loving and gentle with it and it will reward you will wonderful succulence and flavor.  
When I last made this dish for my family they all loved it! It was juicy and flavorful with a slight crust from a proper sear! 'The family thoroughly enjoyed the pork as well as the side!  My kids love Granny Smith Apples while my wife loves sweet potatoes oh & don’t forget the bacon! (Who doesn't love bacon?) I served this pork tenderloin with a Sweet potato, Apple & Bacon Hash.  If you take some simple care, I promise the tenderloin will be remarkably simple yet very flavorful.   Give it a shot or twist it up & make it your own, don’t ever be afraid to experiment but no matter what you do….Season your food well & continuously taste throughout the cooking process to adjust the seasoning as you go, nothing worse than working all day to finally taste your creation & realize it’s bland!  Happy holidays & happy cooking.

Apple Spice Roasted Pork Tenderloin

Total Time: 40-45 Minutes | Prep: 20 Minutes | Cook: 25 Minutes

Yield: 6 Servings

Ingredients

2 Pork Tenderloin about 1 lb each 
2 TBS Grape seed oil 

Salt

Pepper

Rubbed Sage 1 1/2 tsp
Dehydrated minced garlic 1tsp
Thyme leaves 1 tsp
Allspice 1/2 tsp
Paprika 1/2 tsp

Directions

Get your sauté pan hot over medium-high heat and coat the bottom with grape seed oil, once hot take your well seasoned, room temperature tenderloins (at room temp they will cook more evenly) and place them in the hot pan in a direction away from you (depending on your pan you may need to cut the tenderloins in half).  Get a nice sear on all sides this will typically take 5-6 minutes, this is the foundation of your flavor so don’t be impatient and flipping the meat all around let the loins caramelize.

Once you have a nice sear place your pan directly into a 325 degree pre-heated oven where your tenderloins will cook for roughly 25-30 minutes.

When you’ve reached an internal temperature of around 140 degrees you’re meat is perfect, take the meat and set it aside to let it rest, this will allow all of the juices to redistribute, if you slice it right out of the oven you’ll have a dry tenderloin however your cutting board will look like a swimming pool.  Put your pan back on the stove because you want to deglaze your pan, this is where all of the little bits (called the fond) on the bottom of your pan become important.  You can deglaze with an apple wine, port wine, apple cider which ever you decide to use just make sure that you reduce to concentrate your flavors once reduced remove from the heat and add one pat of butter to give a velvety texture and sheen to your sauce.

Number of Servings: 6

This dish was most recently paired with a sweet potato, apple, & bacon hash; a taste of fall on a plate! The recipe for this tenderloin is above & for the sweet potato, apple & bacon hash just visit www.crazycoolcrafty.com