We eat “the other white meat” quite a bit, and aside from grilling thick center-cut chops, pork tenderloin is our favorite–there seem to be as many ways to fix it as there are for chicken and most are just as easy. We love slathering it with Bruce’s Secret Barbeque Sauce and grilling, and we often serve guests Pork Tenderloin with Balsamic-Fennel Confit (I save it for guests because I got tired of listening to what Emma had to say about the Confit). This is a new dish that we all enjoy, inspired by a dinner at a friend’s house where Emma must have eaten a pound of pork–“It was just so moist and good, I couldn’t stop eating it,” which says a lot about a girl who could live on candy and chips.
BTW, these photos don’t really do it justice–as Bruce said, it looks like a sea creature!
1 pork tenderloin, approximately 4 lbs. (I buy mine at Costco–they’re great, and come in two attached packs I keep in the freezer)
1/2 cup olive oil, plus more for drizzling
5 cloves garlic, minced
4 T fresh rosemary
4 tart apples, cut into eighths
1 large red onion, sliced thinly
Place the tenderloin in a baggy with olive oil, garlic, rosemary and salt and pepper. Moosh around, and refrigerate for at least two hours.
Preheat oven to 350 degrees. Put tenderloin and contents of baggie into a large baking dish, smother with apples and onions, drizzle all with a little more olive oil and bake for about 30 minutes per pound. Roast is done when the internal temperature reaches 160 degrees–I just make a little cut and take it out when just barely still pink.