I Need Your Vote!

As Linda was saying the holidays are upon us. Now I'm not a person who cooks very often. I can cook I just don't enjoy it that much. But I've decided I'm going to cook Thanksgiving dinner this year. I'm also going to buck the routine and I've decided to cook a pork tenderloin. I wanted a recipe that included apples. I found three that sound yummy - now I want your vote. Which one do you think I should cook. Can't wait to hear from you and I'll be sure and take pictures and post the outcome.

 

 

 

 

 

 

 

 

1. Lazy Day Sweet and Sour Tenderloin

   • In a heavy skillet, brown the tenderloin on all sides in 2 or 3 tbsp. of cooking oil. Place the tenderloin in the bottom of your slow cooker. Pour 1 can of apple pie filling over the browned roast. Add 1/2 cup of apple cider vinegar. Place the lid on the cooker and cook on low for five to six hours for a small tenderloin and up to eight for a larger 2-lb. roast. Test for proper temperature at the end of the cooking time. Cook longer if necessary to achieve 160 F.

   Tenderloin with Fresh Apples

   • Core and slice 2 small or 1 large Granny Smith apple into 1/4-inch slices. Sprinkle or dip the slices in lemon juice to prevent browning. Slice 1 Vidalia onion into slices of approximately the same size. In a heavy, oven-safe skillet, heat 2 tbsp. oil over medium-high heat. Brown the pork tenderloin on all sides. Remove the tenderloin from the pan and set on a platter. Add another tablespoon of oil to the skillet and sauté the onions and apples until evenly browned. Place the tenderloin on top of the apple and onion mixture in the skillet. Brush the top of the loin roast with Dijon mustard. Bake the roast in a 450 F oven for 15 to 20 minutes or until the internal temperature of the meat reaches 160 F.

   Roasted Tenderloin and Apples

   • Place a 1 lb. to 1 1/2 lb. tenderloin in a roasting pan. Cover with a tight lid or aluminum foil. Place the pan in a 400 F oven and let cook for 30 minutes. While the roast is cooking, slice two cooking apples (such as Granny Smiths) into 1/4-inch slices. Add 2 tbsp. of fresh or frozen cranberries. In a bowl, combine 2 tbsp. dark brown sugar and 1 tsp. cinnamon. Spoon this mixture over the fruit, coating the fruit thoroughly with the sugar and spice. Remove the tenderloin from the oven after 30 minutes and spoon the fruit mixture on and around the roast. Return the roast to the oven and cook for an additional 15 to 20 minutes until the roast is golden brown and reaches a 160 F internal temperature.

 Deborah Malone’s first novel Death in Dahlonega, finaled in the American Christian Fiction Writer’s Category Five writing contest! Deborah was also nominated for 2012 Georgia Author of the Year in First Novel category. She has worked as a freelance writer and photographer, for the historic magazine “Georgia Backroads.” She has had many articles and photographs published, and her writing is featured in “Tales of the Rails,” edited by Olin Jackson. She is a member of the Georgia Writer’s Association. As a current member of the American Christian Fiction Writer she has established a blog where she reviews Christian Fiction.