Sunday, January 24, 2010

Hiatus: OVER!!!

I'm a procrastinator. Well, that's not really true. I'm the QUEEN of procrastination. As soon as I start to get behind at all on something, I get almost paralyzed and have a very hard time getting going again. So, I guess that's my lame and sad explanation for why I haven't been blogging. I've started about a dozen blog posts and none have been finished and none posted.

But that all stops tonight.

Let's talk pork.

I'm not the biggest pork fan on earth. I'm not particularly talented when it comes to cooking pork. And let's face it, pork that is underdone is gross. And pork that is overdone is gross. So there's a small window of perfect that I often have a hard time finding. But when you find it....pork is divine.

New Years Day in our family = pork + sauerkraut + potato pancakes + applesauce. I know I live in Texas and should probably be eating black eyed peas that day, but, well, my father's German Pittsburgh upbringing overshadows all local traditions for me. I love the pork, potato pancakes and the applesauce. The sauerkraut...hmmmm....not so much. I choke down one bite and call it a day. =) Sorry, Dad, but that's the truth!

So, the pork I made this year was divine and tasty. It was moist and cooked perfectly (thanks to an in-meat digital thermometer). The seasonings that I painted on prior to cooking sung in my mouth....a definite keeper!

Maple-Mustard Pork Tenderloin With Caramelized Apples

Yield: 4 servings (serving size: 3 ounces pork and 1/2 cup apples)


  • 2 (1/2-pound) pork tenderloins
  • Cooking spray
  • 1/4 cup Dijon mustard
  • 6 tablespoons maple syrup, divided
  • 1 tablespoon chopped fresh or 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium Granny Smith apples, each peeled and cut into 16 wedges (about 2 1/2 pounds)


Preheat oven to 425°.

Trim fat from pork. Place pork on a broiler pan coated with cooking spray. Combine mustard, 2 tablespoons syrup, rosemary, salt, and pepper in a small bowl; brush over pork. Insert meat thermometer into thickest part of pork. Bake at 425° for 25 minutes or until thermometer registers 160° (slightly pink).

While pork is baking, heat a nonstick skillet over medium-high heat until hot. Add apples, and saute 5 minutes or until lightly browned. Reduce heat to low, and add 4 tablespoons maple syrup. Simmer 10 minutes or until apples are tender, stirring occasionally. Cut pork crosswise into slices; spoon cooked apples over pork.

Nutritional Information

301 (13% from fat)
4.3g (sat 1.1g,mono 1.8g,poly 0.5g)
Cooking Light, JANUARY 1998

1 comment:

Nana Robin said...

It was all very tasty. Next year we will use Bavarian sauerkraut! It is lighter and sweeter. Welcome Back! I think the puppy would be a great excuse not to blog for a while.