roastpork – Imapampchef

Holly and Natalie are the two friends who created The Modern Proper blog. You can learn more about them here, and believe me, you’ll love not only their recipes, but they concept behind their blog. For me, hospitality is so important, and it goes hand in hand with food.

I made this using my Food Chopper to chop the garlic, herbs and whole peppercorns, along with my Enameled Cast Iron Skillet with Lid:

Food Chopper

One of our most popular kitchen tools, the Food Chopper makes quick work of chopping veggies, cooked meat, and nuts in seconds. It’s the solution to tear-free onion chopping! It’s equipped with a unique stainless-steel blade that rotates with each press of the plunger for consistent results. The more you press the plunger, the finer the chop.

Enameled Cast Iron Skillet with Lid

Braising Pan and Skillet in One

Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, sauté, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor.

This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready.

Guarantee

Lifetime guarantee

Click here to get yourFood Chopper, and hereto get your own Enameled Cast Iron Skillet with Lid today, in time for the holidays.

Let’s jump right in!

Ingredients

4 garlic cloves
2 tbsp freshly chopped rosemary
2 tbsp freshly chopped thyme
2 tbsp whole black peppercorns
2 lbs. pork tenderloin
Kosher salt
2 tbsp olive oil

For the Port Wine Sauce

1 tbsp olive oil
1 medium shallot, chopped
1 cup port wine
4-5 whole peppercorns
1 sprig rosemary
4 tbsp cold butter

Instructions

Preheat your oven to 375°F/190⁰C.

Chop first four ingredients with the Food Chopper.

Remove any silver skin from tenderloins, pat dry. Using your hand, rub the garlic mixture over pork tenderloin, then season with salt to taste.

Heat oil in skillet over high heat until shimmering, then add in tenderloins, searing on all sides to brown. Place skillet in oven and bake approximately 15-20 minutes, or until pork reaches an internal temperature of 140⁰F/60⁰C.

Remove pork from skillet, and tent with foil on cutting board.

Add one tablespoon of oil to skillet over medium heat, and add in shallots; sauté just until tender, about 2-3 minutes. Add in port wine, rosemary sprig and peppercorns, and bring to a boil, scraping the bottom to release any browned bits. Reduce heat to low, and simmer until liquid is reduced by half. Remove from heat, and in butter and whisk to incorporate.

Strain the sauce if necessary (I did not find it to be) and serve on the side with the sliced tenderloin.

That’s it! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe. I would love to hear from you. Let’s make great food together!

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Today I’d like to share a recipe that has been a favorite of our family for a couple of years. This recipe brings together a melt-in-your-mouth pork tenderloin with a glorious sauce of apples and onions that perfectly complements the entire meal! We love pork tenderloin, but I like to change it up a bit, and this recipe from Joanne and Adam over at Inspired Taste was just what I was searching for when deciding what to make for dinner. You can learn more about them here. Although this is the only recipe of theirs that I’ve tried so far, it appears that they have a slew of wonderful categories, so that you can find exactly what you need based on diet, ingredient, etc. Please be sure to check them out, and let me know what you think.

My favorite part of this recipe is the sauce that happens from cooking the apples and onions together. You can certainly cook them a little less, but for me, I always allow them to cook a little bit extra, as the sauce is just so velvety and delicious, the flavors meld together to create a lovely sauce. Let’s jump right in!

Ingredients

2 pork tenderloins (about 1 1/2-pounds each)
2 tablespoons vegetable oil, plus more as needed
1 1/2 teaspoons salt, plus more as needed
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme leaves
1/4 teaspoon ground black pepper
2 apples, cored and sliced (I used Granny Smith)
2 onions, sliced
1 cup chicken stock
1 tablespoon butter

Instructions

Preheat oven to 425⁰ F.

Use paper towel to pat pork tenderloin dry, then use a sharp knife to remove the silverskin – which is very tough connective tissue that will not melt during the cooking process, which is why we need to remove it.

Rub pork with 1 tablespoon oil and the salt. I did not use as much salt as the recipe calls for, simply because we try to watch our sodium intake, but you could certainly use all 1 ½ teaspoons if you prefer.

Heat 1 tablespoon olive oil in cast iron or another oven-safe skillet over medium heat for 2-3 minutes, until oil shimmers. Sear pork on all sides until golden brown, about 12 minutes total.

Meanwhile, chop 1 tablespoon fresh thyme, core, peel and slice 2 apples and slice 2 onions. Cut apples in half once sliced. I like to use at least one additional apple, if I have them on hand.

Once pork is browned, remove and set aside. Add in apples and onions, cooking for 5 minutes, then add in thyme.

Brush pork with 1 tbsp Dijon mustard and 2 tsp thyme.

Add pork back to pan on top of the apple and onion mixture. Bake for 10-15 minutes, or until the internal temperature of the pork reaches a minimum of 145⁰ F. I used the probe on my instant read thermometer so I would not have to keep opening the oven to check the temperature.

Remove pork to cutting board, and let rest for 10 minutes. Meanwhile place skillet back on stove-top over medium heat. Add chicken stock, scraping any bits of deliciousness from the bottom of the pan. Bring mixture to a simmer, and cook until reduced by half. Add in butter, stir until incorporated into sauce.

Slice, pour sauce over pork, and serve immediately.

That’s it! We enjoy this over green beans and with mashed potatoes for sure, but I am sure this would be wonderful with a low-carb side, such as salad or even mashed cauliflower. Please let me know when you give this a try, and be sure to visit Adam and Joanne over at Inspired Taste, and tell them I said hello!!

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