My New Best Pork Friend, The Tenderloin, Quick, And Most Times I Get It Right!!!
When I was young one of my fondest meals was pork chops my mother would top with stuffing and bake. They were a treat in those days, and very much appreciated. I loved the smell of them baking as much as I did the eating. Because of those memories I have always loved anything pork related. In those days also, was the warning about trichinosis constantly in the news, and so my mother, wanting to protect us would cook said pork to death. I'm sure you all remember those days. But times, as they always do, have changed. Now we are told not to overcook our pork, light pink is the new recommendation. Sad to say, after 55 plus years I am still trying to get it right. I love pork, but it doesn't love me. My family will attest to that........
Thankfully in recent years, something called pork tenderloins have flooded the market. And so, these have become my new best pork friend. My favorite way to cook them is to cut into 1-inch-thick medallions, marinate in pineapple juice and lite soy sauce, garlic and rosemary 3-4 hours, then sauté 4-5 minutes on each side, let set 2-3 minutes and most of the time I get it right!! We like these served over a bed of rice, and applesauce as our side.
Today, I wanted something different and my mind drifted back to those pork chops from days gone by. So, this is what I came up with and was so happy I did. The smell was amazing, and the pork perfect. Don't you love when that happens?
Here is what I did today:
Sautéed 6 mushrooms, small chunks, to dry them out a little
Shredded 1 small peeled granny smith apple (about 2/3 cup)
Made my box of stuffing mix as directed, then stirred in the mushrooms and apple and set aside to cool
Next, I got my pork tenderloin ready, placed in my baking pan and topped with the stuffing (see note)
Baked in a preheated 425-degree oven for 18 minutes, removed from oven and let set for 10 minutes, (you can check the temperature with a meat thermometer if you prefer, 145-150 degrees is the recommended temperature then a resting time for slightly pink) if you cook pork frequently go with what you feel comfortable with
Note: my pork was 1.3 pounds, to get ready I carefully sliced off a little fat that was on one side only, patted dry, placed in my lightly sprayed pan, flattened out as much as possible, a tick over 1 inch, topped with the stuffing mix, it was perfectly pink, tender and absolutely delicious
If you are thinking something different on your holiday menus, give this a try. A lot less work and your family will thank you for such yumminess
Be Safe, Happy Cooking, Happy Thanksgiving