I originally got the idea for this recipe from a recipe at About.com; however, I’ve made some changes, making this Paleo friendly. Also, I cooked it differently than the original recipe.
The tenderloin is actually the leanest part of the pig. I actually had two in my package, so my recipe is based on this.
Ingredients:
- 1 tablespoon olive oil
- 2 lbs of pork tenderloin (pastured if possible)
- 1/4 cup of beef, chicken, pork, or vegetable stock
- 2 teaspoons of cinnamon
- 4 small apples, cored and cut into bite-sized pieces
- (optional) 4 tablespoons of dried cranberries or raisins
Directions:
Heat the oil over medium heat in a dutch oven or pot that has a tight-fitting lid. Place the tenderloin in the pot and brown for 5 or so minutes on each side. Be sure not to move the meat while browning, or it won’t brown correctly. Once the meat is browned on all sides, add the stock, cinnamon, apples, and optional dried fruit, if desired. Put the lid on the pot, turn the heat down to low, and cook for 30 minutes.
Once done, let the meat rest for about 5 minutes and then cut into medallions. Spoon the apple and cinnamon mixture over the pork and serve.
Makes 8 servings.