My apple cinnamon pork tenderloin, yummy!
I recently went apple-picking and came home with a huge bag full of apples.
After having my fill of plain ol' apples, I decided to use the rest in a delicious apple cinnamon pork tenderloin recipe from About.com
- 1 to 1 1/2 pounds pork tenderloin
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar, packed
- 2 cooking apples, peeled, cored and sliced
- 2 tablespoons dried cranberries or raisins
Preheat the oven to 400°. Place the pork tenderloin in a roasting pan or casserole dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin. Cover and bake 30 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°.
I'm not a fan of cranberries or raisins, so I just substituted that part out with more apples. I also put in half a cup of apple juice in with the apple/cinnamon/starch/sugar mixture to keep it from being so dry. It caused the remnants to burn a little in the pain (which made it hard to clean later) but definitely made it juicier when eating!