One of the greatest fall activities in Michigan is apple picking. You gather up a group of friends on a sunny yet crisp Sunday morning, and you head out to the local orchards. They load everyone onto tractors and take you around the various sections of the orchard to fill your giant bag with the delicious apples…. minus the few you snack on along the way! And lets not forget the cinnamon sugar donuts and fresh pressed apple cider after all your hard work!
Later that week, after I had baked several apple crisps, I decided to challenge myself to creating a healthy dinner out of my apples. My best creation, Harvest Pork Tenderloin. Enjoy!
Harvest Pork Tenderloin
- Pork Tenderloin, pounded thin
- 4 Diced Apples
- Apple Cider
- Dried Cherries
- Chopped Pecans or Walnuts
Pre-heat the over to 400* and marinate the pork in apple cider.
Sautee the chopped apples, cherries, & nuts in the apple cider over a medium heat until the apples start to just turn soft. Mix in the cinnamon and nutmeg. Remove the mixture from the pan.
Add some olive oil and turn the heat up. Once the pan is hot, sear the pork tenderloin on both sides.
Remove the pork and place on a baking sheet. Place the mixture on the pork – you can either roll the pork, or keep it open face. Bake the pork until cooked through, about 15 minutes.