Any recollection of this Brady Bunch episode where Peter is obsessed with imitating other people? His Humphrey Bogart rocked. Pork chaaapssh and applesaush. And isn’t it so normal how Carol greets Mike at the door so charismatically with that dress and heels on? That’s EXACTLY what it’s like when my husband gets home from work. Minus the dress and plus some sweatpants. Minus the heels and plus bare feet. And plus screaming kids climbing on me. And usually, hair that’s made it through half of the day but has retired to a top knot because food has somehow nestled it’s way into every strand. But other than that, it’s the EXACT same.
Peter was always my favorite. Funny, sensitive and dorky in the most fabulous way possible. And he totally had it right with the pork chops and applesauce deal. The combo is far out✌🏻
So, here is my stab at porkchaapss and applesaush. Apples, onions and savory pork create something super special, you guys. This dish is something you’d find on a menu dining out…and the best part is you can create it in your own kitchen, instead, in no more than 30 minutes, tops. Or, if you’d prefer, just find an Alice to hire so that she can do the work while you gaze into your spouses eyes and chat about your silly children and how absolutely lovely your day was. Either way works.
I absolutely love to entertain with this one..and it’s great paired with mashed sweet potatoes or curried rice. Falls finest!
I had a great time walking through this recipe on KARE 11 yesterday…so if you’d like to see the video, click here.
Pan Roasted Pork Tenderloin with Apples
3 Tablespoons Olive Oil
1-2 Pork Tenderloins, approximately 2 pounds, seasoned liberally on all sides with salt and pepper
2 Apples, peeled, cored and sliced
1 Yellow Onion, halved and sliced thin
1 Teaspoon Chopped Fresh Rosemary
1/2 Cup Apple Cider
1/4 Cup Chicken Stock
1 Tablespoon Dijon Mustard
Preheat oven to 375.
Heat the olive oil in a large oven-safe skillet over medium high heat. Add the pork tenderloin(s) and sear until browned on all sides, about five minutes total. Remove the pork to a plate.
To the same skillet over medium-high heat add the apples and onions. Saute until the onions just begin to brown, about 3-4 minutes. Stir in the rosemary, apple cider, chicken stock and dijon and bring to a heavy simmer.
Place the pork on top of the apple/onion mixture and transfer the pan to the oven. Roast for 10-15 minutes or until a thermometer inserted into the thickest part of the pork reads about 145 degrees.
Let the pork rest for a couple minutes and slice and serve topped with the apples and onions. Serves 4-6