Wednesday, November 12, 2014

Apple Maple Balsamic Pork Tenderloin

I made this roast yesterday for a mommy friend and it smelled so good that I had to make it again today for our family. It's super easy and has a nice Autumn aroma that fills the house.

1/4 c Maple Syrup (DO NOT use Pancake Syrup)
1/8 c Balsamic Vinegar
2 c Chicken Stock
1/8 c Red Onion thinly diced
2 tbsp fresh sage thinly sliced
2 tbsp fresh thyme
Salt and Pepper to taste
2-4lb Pork Tenderloin
3 Gala Apples (cut into eighths)

1-2 tsp Corn Starch

In a warm skillet, heat 1-2 tsp olive oil or simply spray pan with oil. When pan is hot (medium-medium high) sear all sides of your roast beginning with the fatty side first. You're looking for the meat to lightly brown. This will give it a nice exterior color and help the fat to caramelize (something that doesn't happen in a crock-pot). Once you've seared all sides, set roast in your crock pot. Add onions to same pan and allow them to sweat. When they start to breakdown add chicken stock (only 1/2 cup). This should release anything sticking to the pan. Simmer and add maple syrup and vinegar. stir together and cook for one minute. Add herbs and cook just long enough to release their aroma. When you start to smell the thyme and sage coming up from the pan remove from heat and pour over your roast.






Add remaining chicken stock and apples to the crock-pot. Cover and cook on high for 4 hours or low for 6-8 hours. (Pork should measure 150 degrees)

Remove the roast from the crock-pot. Allow to rest on cutting board for 10-15 min.

While pork is resting, use a strainer to desperate the liquid in your crock-pot from the herbs and apples. Place liquid back in your skillet and bring to a simmer. Add cornstarch and simmer for a few minutes. Set aside. I kept my herbs mixed in with apples, but if it bothers you pick out the apples to serve with your roast. Nothing pairs better with pork than cooked apples in my opinion.

Slice your roast. Arrange your apples. Pour "gravy/glaze" over the top and serve. Enjoy! :)

I think this pairs well with sweet potatoes, butternut squash, wild rice and other autumnal fare! :)

Enjoy! Happy Eating! :)