It’s fall and I am all about what’s still coming out of the garden right now. Anytime I can start a recipe by walking out to the yard to collect ingredients, I know the recipe is going to be good. Today’s offering is a medley of all things autumn. A combination of sweet, savory and mouthwateringly delicious. Pork tenderloin, smothered in a rich fall sauce made from apples- ripe and juicy, thyme- herbal and fresh, onions- sweet and aromatic and one of my favorite ingredients, sauerkraut- fall cabbage’s most amazing tranformation.
Preheat oven to 425F
2 pork tenderloin (usually there are two tenderloin in one package)
1 c. sauerkraut
2 large apples from the store or 4 small ones picked from the tree last month, diced
2 onions, diced
2 Tbsp fresh thyme, chopped
1 c. chicken stock
1 Tbsp butter
1 Tbsp dijon mustard
salt and pepper
1 Tbsp butter
To achieve a perfectly moist pork tenderloin always sear your meat first. This step is imperative to sealing in the moisture that this lean mean can often loose in cooking. Heat your braising dish on medium/ high and pour in the oil. Pat your tenderloin dry with paper towel and sprinkle it with salt and pepper. Wait until the oil is nice and hot and shimmery and then place your meat into the heat. Only touch the meat when you give it a quarter turn every three minutes. This way the edge of the meat will be brown and crispy. The perfect crust!
Remove the meat from the pot and set aside. Remove your pot from the stove and let it cool down a bit.
Reheat braising dish on medium-low and add more oil if it looks dry. Then toss in the onions and apples. Stir and cook until the onions are translucent (about 5 minutes). Add 1 Tbsp thyme and the sauerkraut. While these ingredients get to know one another, brush the tenderloin with dijon mustard and sprinkle with thyme. Then set your meat down on the bed of onions and pop the whole thing into the oven. Set your timer for 10 minutes.
Once the timer beeps it’s time to start checking the meat. You are looking for an internal temperature of 150F. As soon as the meat is there, remove from heat. Place the meat on a serving dish and cover with foil for ten minutes.
While the meat settles, place your braising dish back on the stove over medium-high heat. Stir in the chicken stock, incorporating all the little brown bits of flavor that may be stuck on the bottom of the dish. Simmer until reduced by half, stir in the butter.
Serve pork over bed of onion and apple and enjoy the flavors of fall.