ROASTED PORK TENDERLOIN with APPLES AND CHERRIES/CRANBERRIES
2 1-pound pork tenderloins, trimmed of fat and silver skin
2 Granny Smith apples, peeled, cored and thickly diced
1 cup fresh cherries pitted or cranberries
1/2 cup apple cider
2 tbsp cider vinegar
1 tbsp honey
3 cloves fresh garlic finely chopped
4 tsp curry powder
Preheat oven to 425 degrees.
Spray a small, shallow roasting pan with nonstick cooking spray.
Trim the loins so that they butterfly open (or so they lay out to be rolled up) stuff with apples and cherries/cranberries and garlic, sprinkle with curry powder and roll up and tie with string to hold it closed.
Place pork tenderloins in roasting pan, tucking thin ends under a little to ensure even roasting.
Add apple cider, cider vinegar, honey on top of pork. Cover with foil
Roast for 30-40 minutes, basting halfway through, until thermometer registers 155 degrees. Uncover for the last 10-15 minutes of cooking to allow a nice browning.
Allow to rest for 10 minutes before slicing.
Serves 6-8
Blessed be,
Lady Alice
