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Tuesday, February 18, 2014

Pork Tenderloin with Apples and Caramelized Onion

I never thought I like pork until I discovered pork tenderloin and a good meat thermometer. Now I'm hooked.




2 pork tenderloins
Montreal Steak Spice 
4 medium onions, sliced
2 or 3 apples, peeled and sliced
3 tbsp olive oil
Montreal Steak Spice
2 cups beef stock
1/2 cup apple juice
2 tsp cornstarch

  1. Season tenderloins with a generous amount of Montreal Steak Spice.
  2. Grill on a barbecue or roast in the oven at 400 F (200º C) until meat thermometer reads 150 F (65º C). Remove from the grill or oven and wrap in foil for 10 minutes before slicing. Now, don't let the lower temperature scare you. Apparently, it's safe to eat pork at this temperature since pork is not as dangerous as it was in your grandparent's day. Besides, if you leave your thermometer in the meat while it's wrapped in foil, you'll notice the temperature keeps on rising and will hit 160 F, so everyone's happy and Health Canada won't condemn you.
  3. While meat is cooking, cook onions (gently!!) in a skillet for 10 minutes. Add the apples and cook another 10 minutes. You want caramelization, not a burnt offering.
  4. When the onions and apples are done, remove them from the skillet (but keep them warm) and pour the beef stock and apple juice into the same skillet. Bring to a boil and continue boiling until reduced to about 1 cup.
  5. Dissolve cornstarch in a small amount of cold water. Stir into sauce and cook until sauce is thickened. 
  6. Arrange onions and apples onto a platter. Top with the tenderloin slices and drizzle with sauce.


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