I spent the weekend attempting to catch a few rays of sun. Unfortunately we made reservations before the weather report came out, and spent a very wet weekend in and around Leavenworth and Wenatchee. Its amazing how a little rain can completely hide a mountain that is very literally right in front of you. At least I got to spend the weekend stuffing varying kinds of wurst and beer into my mouth, which led me to remembering that I hadn’t written anything about my tasty tasty pork tenderloin roast.
Pork is indeed a nice sweet meat. When I was young it was always paired with my grandmothers homemade apple sauce. That’s still the case. I made this roast for valentines day and really cashed in on the whole pork theme, with a bacon spinach salad, and carbonara for sides. Enjoy!
1 2 lb pork tenderloin, separated
1 white onion finely chopped
4 cloves garlic minced
2 tablespoons fresh thyme
1/4 cup romano or parmesan cheese
Preheat your oven to 400. Rinse, and pat dry your tenderloin. Coat it in olive oil, give it a generous sprinkle of salt and set it on a wire rack while you prepare your crust. Saute your garlic and onion until blanched with a little salt and pepper. Add in the thyme and half the cheese, and set it in the fridge for a few minutes to cool. Once it is cool enough to handle, top the roast with it, and sprinkle the rest of the cheese on top. Roast for 30 minutes, or until the internal temperature reaches 145. Let it sit for 10 minutes, and carve it up!
For the Apple Sauce
2 apples pealed, cored, and chopped
1/2 cup of water
the juice of half a lemon
a smidge of lemon rind
2 Tablespoons sugar
Add your ingredients to a small pot, bring to a boil for a few minutes, then drop the heat to a low simmer (medium low), and let it sit there for about 30 minutes to an hour. Give it what should be a quick and easy mash, and set it aside to serve with your tenderloin.