Pork Tenderloin sounds like a bit of an intimidating meat to cook, but it is a great source of protein, and easy to prepare with the right recipe. This paleo, gluten-free, dish is sure to please. 

Time Required: 20 minutes

Level: Medium
Serves: 2

Ingredients:spud coupon 3

One organic pork loin*
1 1/2 small-medium soft apples*
1 large shallot*, sliced
1 t lemon juice*
2 T Orange-Vanilla-infused white balsamic vinegar
1 T capers*
1 t orange zest* (optional)
1/3 C vegetable stock*


Prepare the pork:
With a sharp knife, scrape along the underside of the silver to remove it from the loin.
Slice the loin at a slight diagonal in two cm thicknesses.
Lay the slices on a plate, season with salt & pepper and cover.
Prepare the sauce:
Peel, quarter, and core the apple.  Place in a bowl, toss with the lemon juice to prevent oxidation.
To the bowl, add the shallot, capers, vinegar, and orange rind.  Mix it up a little.Place the pork loin into a medium-hot skillet and sear for no more than two minutes per side.  Place pork slices in a bowl to contain juices.  Cover to retain heat.

Toss apple mixture into the hot pan, scrape the pan to loosen the pork bits left behind, and add the stock.  Scrape some more if required – you want all those tasty carmelized pork pieces!  Reduce the sauce (five minutes or less,) adding more stock, if and when necessary.  (You’ll want a sauce, not a paste.)  Incorporate the juices from the pork into the sauce, then add the pork slices to the pan to finish cooking while covering the slices with sauce (no more than a couple minutes.  It’s ok for the pork to retain a little pink.)

Plate the pork pieces, scooping cooked apples and sauce over top.

Serve with seasonal vegetables – we had sweet potatoes and beets.

249 cals / 20g carbs / 7g fat / 26g protein

*Items delivered to our door by SPUD