One of my favorite Pork recipes, this easy recipe pairs pork tenderloin, tart Granny Smith apples and onions; cumin, honey and vinegar round out the 5 Tastes. The recipe came to me from my wife’s mother, Jean Fitzpatrick Andrews. Serve with rice, or roasted root vegetables, and green beans or sugar snap peas, garnish with salty, toasted Sage leaves. (optional)

Ingredients:

2 pork tenderloins (about 1 ¾ lbs)
2 medium-size Granny Smith apples
3 Tbs. flour
1 tsp. cumin
1 Tbs. oil
4 Tbs. minced onion
2 Tbs. red-wine vinegar
¼ cup chicken broth
2 Tbs. honey
1 Tbs. tomato paste

Preparation:

1. Sprinkle tenderloins with salt and pepper and cut into 3-4” pieces

2. Cut apples into quarters; peel and core

3. Blend flour with cumin and dredge tenderloin pieces

4. Heat oil in a heavy skillet and brown pork pieces evenly on all sides. Place the pork pieces on a platter and cover with foil to keep warm

5. Pour off most of the fat in a skillet and add the apples and onion and cook for 3-4 min;

6. Return pork to skillet and add vinegar, broth, honey, and tomato paste and bring mixture to a simmer; cover and cook for 15-20 min.

Serve pork slices with apple-onion sauce.

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