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“Russian” Pork Tenderloin with sautéed apple, bleu cheese and pecans

Recipe: “Russian” Pork Tenderloin with sautéed apple, bleu cheese and pecans NEW

Remarks:

Servings:
Serves 2. Can be easily doubled

Ingredients:

    For the pork
    1 (1.5 lb or so) pork tenderloin
    salt and pepper to taste
    all purpose flour for dusting
    2 Tbl of olive oil
    6 oz of Russian dressing (bright red
    ½ cup of honey
    1 (1oz) package of dry onion soup mix
    or onion dip mix

    For the apples
    2 large apples (Fuji is a good one)
    Core the apples and slice thinly.
    2 tsp of butter
    A light drizzle of honey
    ½ cup of bleu cheese crumbles
    ¼ cup of chopped pecans

Instructions:

    For the Pork:

    Season pork with salt and pepper. In a large zip lock bag, toss in a handful of flour. Put in the pork tenderloin, close the bag and toss it around until the pork is coated. Remove the pork from the bag and throw away the excess flour. In a large sauté pan, heat the oil and sauté the pork on medium high just to lightly brown the edges.

    In a bowl, mix the dressing, honey and the onion soup mix. Stir well. In a roasting pan just large enough to hold the pork, (I use a 3 X 8” baking pan) put in the pork and pour the sauce over the top. Toss the pork so it is completely coated. Cover the roasting pan with aluminum foil and roast at 350 degrees for 30 minutes. Remove foil and insert a meat thermometer. Roast for 15 minutes more and then check the temperature on the meat. If you like your pork with a bit of pink in the middle, roast to 160 degrees. If you want NO pink roast it to 170 degrees or a bit more. This should not take longer than 15 more minutes. Remove from oven, and let rest while you make your apples.

    In a medium sauté pan melt butter and sauté the apple slices for one minute. Drizzle on a tsp or so of honey and continue to sauté the apples until slightly wilted. You can cook them longer if you like them mushy, but now it is popular to sauté them only until there is a bit of a crunch left in them. Take the pan off the heat and add the bleu cheese crumbles and pecans. Let sit for a minute until the bleu cheese melts.

Serving Suggestions:

    Serve the sliced pork with the apples on the side. Drizzle some sauce over the pork and serve the rest in the gravy boat for those that ask for extra sauce.

Enjoy. Cheers! Zola

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