In the spirit of crazy politics and a faltering economy, I'm on a big pork kick lately.
I figure since D.C. politics are into spending on pork projects, and I have so little money to spend, pork is the perfect protein to purchase at the grocery.
Toast to Tidewater, a beautiful community cookbook from the Junior League of Norfolk-Virginia, has some really fab pork recipes. I'll share these two. They both highlight fall produce and would make wonderful meals on a rainy fall night or special weekend meal.
So here's to pork! Pig out!
Dijon-Maple Pork Tenderloin with Apples – pair with Rockbridge Vineyard Riesling
Ingredients
1 package of pork tenderloin (2 per package)
¼ cup Dijon-style mustard
6 tablespoons maple syrup, divided
1 tablespoon fresh rosemary, chopped
½ teaspoon salt
¼ teaspoon pepper
4 Granny Smith apples, peeled and cut into wedges
Directions
- Preheat oven to 325 degrees.
- Mix Dijon-style mustard, 2 tablespoons maple syrup, rosemary, salt, and pepper to make a sauce.
- Cover tenderloin with sauce.
- Cook in roasting pan in preheated 325 degree oven for approximately 25-35 minutes, or until internal temperature reaches 160 degrees.
- Cook Granny Smith apples in large skillet on high heat until brown.
- Stir in remaining 4 tablespoons maple syrup.
- Serve with pork.
Autumn Pork Tenderloin – Pair with King Family Vineyards Michael Shaps Viognier
Ingredients
1 ½ pounds pork tenderloin
½ teaspoon salt or more as needed
2 cups apple juice (or enough to cover the tenderloin in the baking dish)
1 cup apple butter
½ cup brown sugar
4 tablespoons water
1 teaspoon ground cinnamon
½ teaspoon ground cloves
Directions
- Prick pork tenderloin all over with a small knife.
- Sprinkle pork with salt; place in a 13 x 9 x 2” baking dish.
- Pour apple juice, to cover, over pork and let stand for at least 30 minutes at room temperature or in the refrigerator for up to several hours.
- Mix apple butter, brown sugar, water, cinnamon, and cloves in a separate bowl; set aside.
- Preheat oven to 350 degrees.
- Drain apple juice from baking dish.
- Bake pork in a preheated 350 degree oven for 10 minutes.
- Remove pork from oven; brush with apple butter mixture.
- Return to oven; bake for additional 10 minutes.
- The internal temperature of the pork when done should be between 160-165 degrees; do not overcook.
- Let pork sit for 10 minutes before carving and serving.
I figure since D.C. politics are into spending on pork projects, and I have so little money to spend, pork is the perfect protein to purchase at the grocery.
Toast to Tidewater, a beautiful community cookbook from the Junior League of Norfolk-Virginia, has some really fab pork recipes. I'll share these two. They both highlight fall produce and would make wonderful meals on a rainy fall night or special weekend meal.
So here's to pork! Pig out!
Dijon-Maple Pork Tenderloin with Apples – pair with Rockbridge Vineyard Riesling
Ingredients
1 package of pork tenderloin (2 per package)
¼ cup Dijon-style mustard
6 tablespoons maple syrup, divided
1 tablespoon fresh rosemary, chopped
½ teaspoon salt
¼ teaspoon pepper
4 Granny Smith apples, peeled and cut into wedges
Directions
- Preheat oven to 325 degrees.
- Mix Dijon-style mustard, 2 tablespoons maple syrup, rosemary, salt, and pepper to make a sauce.
- Cover tenderloin with sauce.
- Cook in roasting pan in preheated 325 degree oven for approximately 25-35 minutes, or until internal temperature reaches 160 degrees.
- Cook Granny Smith apples in large skillet on high heat until brown.
- Stir in remaining 4 tablespoons maple syrup.
- Serve with pork.
Autumn Pork Tenderloin – Pair with King Family Vineyards Michael Shaps Viognier
Ingredients
1 ½ pounds pork tenderloin
½ teaspoon salt or more as needed
2 cups apple juice (or enough to cover the tenderloin in the baking dish)
1 cup apple butter
½ cup brown sugar
4 tablespoons water
1 teaspoon ground cinnamon
½ teaspoon ground cloves
Directions
- Prick pork tenderloin all over with a small knife.
- Sprinkle pork with salt; place in a 13 x 9 x 2” baking dish.
- Pour apple juice, to cover, over pork and let stand for at least 30 minutes at room temperature or in the refrigerator for up to several hours.
- Mix apple butter, brown sugar, water, cinnamon, and cloves in a separate bowl; set aside.
- Preheat oven to 350 degrees.
- Drain apple juice from baking dish.
- Bake pork in a preheated 350 degree oven for 10 minutes.
- Remove pork from oven; brush with apple butter mixture.
- Return to oven; bake for additional 10 minutes.
- The internal temperature of the pork when done should be between 160-165 degrees; do not overcook.
- Let pork sit for 10 minutes before carving and serving.
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