We have a freezer stocked full of meat. I buy it at the grocery store when it's on sale, it immediately goes in the freezer and then it is forgotten about until the next week when I add to the stash and inevitably say "OH! I forgot I had that chicken!" It's a vicious cycle.
So last week, T. took out some pork out of the freezer and let it thaw in the fridge. Two days later when I was looking for something to make, I had this lovely, thawed pork tenderloin to dress up.
We don't eat a lot of pork, but I know that it pairs well with apples. I had a recipe in my file that I had made a note to adapt and the apple crust was born.
- 2 pounds of pork tenderloin (where I bought it, two pieces came together)
- 2 cups Italian seasoned bread crumbs (or you could add your own seasoning to plain ones)
- 2 apples peeled and minced
- 2 garlic cloves, minced
- 1/4 cup of olive oil
- Preheat oven to 400 degrees
- Mix bread crumbs, garlic and apple in a bowl. Slowly add olive oil to reach consistency that would be moist enough to stick to the meet when pressed.
- Place pork in shallow baking pan and press the crumb mixture onto all sides until pink is no longer showing, usally 1/4 inch thick.
- Bake for at least 35 minutes until a meat thermometer reads 165 degrees F, or until there is no pink when the pork is cut.
- If crust still isn't as crispy as you'd like, leave it under the broiler for five more minutes.
- Let pork rest for 10 minutes covered in tin foil before cutting into 1/2 inch slices.