Potted Pork Tenderloin with Apples and Onions
January 16, 2011 § Leave a comment
Just a quickie today about a potted pork tenderloin with apples and onions that was delicious. Satisfied the Mister’s pork tenderloin request. You can find the recipe here. The only modification I did was use half low sodium chicken stock and half cloudy apple cider. Just realize that the dish will be on the slightly sweet side if using all apple cider.
The pork tenderloins (each was a bit over a pound) after dredging and browning.
And here it is after it was done, cooked until the internal temperature was 155 degree F. The dish is suppose to be served in the pot so I put the one tenderloin back in after it was sliced.
This was a really yummy dish, obviously way too much food for 2 people. But did well as a leftover. The tenderloin stayed moist even with reheating. The Mister and I thought the dish could have been a bit less sweeter so next time I’m going to cut the ratio of chicken stock to apple cider to 2/3 stock and 1/3 apple cider, although I think if the MacIntosh apples are sweet, the cider could be left out completely.
Hope everyone is enjoying their weekend!