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Thank you for visiting my blog...and for allowing me to share with you my addiction. I love to collect recipes. I love to read cookbooks. I have been collecting recipes for as long as I can remember, and on any given day there are one or two (or more!) cookbooks residing on my nightstand!

This blog is chronicling my adventure as I fulfill my resolution of trying (at least) one new recipe each week. I hope that you enjoy!

I invite you to join me in my journey, simply by clicking the "Join this Site" link below. And please feel free to comment on any of the recipes, and pin away. Thanks, I look forward to sharing with you!

Friday, February 10, 2012

Pork Tenderloin

Actually, the full title of this recipe is "PORK TENDERLOIN SALTIMBOCCA ROASTED ON A BED OF BRAISED APPLES" about a mouthful!  And we were hoping the mouthful would be delicious!

Rather than what seems to be our usual "Pizza Friday" I opted to make today "New Recipe Friday", armed with another Whitewater Cooks recipe. The pork tenderloin spoke to me because it's made with apples (my husband loves apple sauce with his pork so this seemed like something he would like) and dijon (another thing hubby likes) and white wine (that was for me, LOL).  And everything is the recipe are things I typically have on hand at home, with the exception of the prosciutto and sage (the sage only because it's February and the garden isn't growing!).  Anyways, it was a fairly easy dish to prepare, I think slicing the apples took the most time.  Here is the recipe...verdict to come.

1 pork tenderloin (about 1 1/2 lbs)
2 tablespoons dijon
1 teaspoon pepper (fresh ground)
1 teaspoon salt
10 sage leaves (enough to cover top of the pork)
4-6 prosciutto slices
4-5 gala apples, thinly sliced, peels on
1 cup white wine (cookbook suggests riesling or gewurztraminer), I used gewurztraminer
1 tablespoon cold butter
2 tablespoons maple syrup
1 teaspoon dijon

Brush dijon on top of pork.  Sprinkle with salt and pepper. Place sage leaves all along the top of the pork.  Lay prosciutto slices on work surface one after the other, slightly overlapping.  Place pork on prosciutto slices, sage side down, wrap it around the pork.  Arrange apple slices in bottom of oven-proof roasting pan and drizzle with 1/2 cup wine.  Put pork on top of apples with sage side up.

Roast in preheated 375F oven for 30-35 minutes.

Remove from oven and set pork aside on platter and cover with tin foil.  Place roasting pan on stove top at medium-low heat and add remaining 1/2 cup wine to apples to deglaze, about 2 minutes.  Add cold butter, maple syrup and 1 teaspoon dijon and simmer for 3 minutes.  Slice the pork and serve it with the warm apples.

While it was a nice change for pork tenderloin, it wasn't our favourite dish ever.  It was good, but not great.  DH wasn't a big fan of the sage, though I enjoyed the fresh sage flavour., yum! In the apples you could taste the wine and the maple syrup.  But overall it was just OK.  We might make it again, but then again, we might not.  Can't win them all!

That's OK...I have a whack of tagged recipes to try...I've got a few in mind for the next week, perhaps even a special Valentine's dinner!

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