"This is my family's all-time favorite pork recipe," shares Ruth Harrow of Bristol, New Hampshire. The moist tenderloin, beautifully complemented by a jazzy applesauce, bakes to melt-in-your-mouth tenderness.
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt, optional
- 1/2 teaspoon pepper
- 2 pork tenderloins (1 pound each)
- 2 tablespoons butter
- 1 cup chopped onion
- 1 garlic clove, minced
- 2 cups unsweetened applesauce
- 1/4 cup packed brown sugar
- 1/4 cup soy sauce
- 1/4 cup apple juice
- 1/2 teaspoon ground ginger
- In a shallow bowl, combine flour, salt if desired and pepper. Cut each tenderloin into six pieces; flatten to about 1-in. thickness. Melt butter in a large skillet. Dip pork into flour mixture; add to skillet and brown on both sides. Place in an ungreased 11-in. x 7-in. baking pan. In the same skillet, saute onion and garlic until tender. Add remaining ingredients; bring to a boil. Pour over pork. Cover and bake at 350° for 1 hour or until the juices run clear and a meat thermometer reads 160°. Yield: 6 servings.
Originally published as Special Pork Tenderloin in Quick Cooking March/April 1999, p57
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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