70 LONGISLANDPRESS.COM • NOVEMBER 2018
SIRIOUSLY DELICIOUS:
PORK TENDERLOIN WITH SAUTEED APPLES
By SIRI DALY
This dish tastes like football games
on Friday nights, like picnics and fireworks,
like country music and bald
eagles, and watery beer and Oprah.
Pork paired with apples feels classic,
like something truly American.
I might even say that a dinner of
pork chops and applesauce gives off
a retro vibe — maybe because Peter
Brady turned it into a catchphrase on
The Brady Bunch — and that vintage
reputation inspired me to give the
time-honored meal a modern twist.
Instead of chops, I love to cook with
pork tenderloin, which is a leaner
cut and can be prepared much more
quickly. Instead of applesauce, I love
to slowly sauté apples with shallots,
cider and vinegar until they soften
and caramelize. A smoky panko crust
is rubbed on the meat and creates a
crispy exterior while locking in
moisture.
This tender pork will almost melt
in your mouth, and combined with
the sweet, spiced, buttery apples,
will turn a blast-from-the-past dinner
into a grand slam on an autumn day.
SERVES 4
HANDS-ON TIME: 30 MINUTES
TOTAL TIME: 1 HOUR 10 MINUTES
1 teaspoon minced garlic
3 tablespoons unsalted butter
1 cup panko (Japanese-style
breadcrumbs)
1⁄2 teaspoon ground cumin
1 (1-pound) pork tenderloin,
trimmed
1⁄2 teaspoon light brown sugar
1⁄2 teaspoon black pepper
1 teaspoon kosher salt
2 Fuji apples, chopped
2 shallots, sliced
1 cup spiced apple cider
3 teaspoons apple cider vinegar
Hot cooked rice
Sour cream (optional)
Fresh thyme sprigs (optional)
1. Preheat the oven to 400°F. Place
the garlic and 1 tablespoon of the
butter in a large nonstick skillet
over medium-high. Cook until the
garlic starts to brown, two to three
minutes. Add the panko and cumin,
and cook, stirring often, until the
panko is golden brown, three to four
minutes. Transfer to a shallow dish,
and let cool for about five minutes.
2. Sprinkle the pork with the
brown sugar, pepper, and 1⁄2
teaspoon of the salt. Roll the pork in
the panko mixture, pressing to adhere.
Place on a rack over a rimmed
baking sheet, and bake until a thermometer
inserted in the thickest
portion registers 145°F, about 25
minutes. Remove from the oven, and
let rest for about 10 minutes before
slicing.
3. Meanwhile, heat 1 tablespoon
of the butter in a large nonstick
skillet over medium-high. Add the
apples and shallots, and cook, stirring
occasionally, until the apples
start to brown and soften, about 15
minutes. Add the cider, vinegar, and
remaining 1 tablespoon butter and
1⁄2 teaspoon salt to the skillet; cook
until the apples are tender-crisp and
the sauce is creamy, about 2 minutes.
Serve the pork and apples over the
rice; dollop with sour cream and
sprinkle with fresh thyme, if desired.
Siri Daly is a Today show tastemaker
and author of Siriously Delicious:
100 Nutritious (and Not So Nutritious)
Simple Recipes for the Real Home
Cook.
Excerpted from Siriously Delicious
by Siri Daly. Copyright © 2018
Oxmoor House. Reprinted with
permission from Time Inc. Books,
a division of Meredith Corporation.
New York, NY. All rights reserved.
MAIN DISH
Pork tenderloins with sauteed apples taste as American as apple pie.