Can you feel it?! Fall is almost here.. I know I know. You may want to hit me for rushing Summer. I enjoy Summer, but I LOVE Fall.. Call me basic. I love pumpkin spice, apple picking, New England weather, sweaters, boots, and all things cozy. I especially love preparing a warm meal on cool fall evenings like this one. The secret to the best, juicy pork is to bring the meat for 12 hours beforehand. It makes ALL of the difference. DO NOT SKIP THIS STEP. I know you may have little ones running around at home like I do, but I promise you, you will thank me for the added work.
I actually developed this recipe last Fall, but I never perfected the recipe until now. I NEED to know.. Are you as Autumn-obsessed as I am? Please comment below!!
Paleo Spiced Pork Tenderloin with Apple Chutney and Apple Sauce
(paleo, primal)
Serves 4-6
Brine Ingredients:
- 1 cup cold water
- 1/4 cup of salt
- 1/3 cup maple syrup or apple juice
- 2 cloves garlic, minced
- 1 teaspoon black pepper cloves
Brine Process:
1. In a large bowl, whisk all ingredients until well-comvined.
2. Add in whole pork, cover, and refrigerate for 8-12 hours.
Chutney Ingredients:
- 4 fresh apples, peeled , cored, and diced into even 1/3 inch cubes
- 1 tablespoon butter
- 1/4 teaspoon sea salt salt
- 1/4 teaspoon ground pepper
- 1 teaspoon apple cider vinegar
Chutney Process:
1. Preheat a large skillet to low-medium heat. Add butter until melted and slightly foamy.
2. Add apples to pan and gently toss with the butter using a rubber spatula.
3. Add seasonings, except vinegar to the apples.
4. Cook on low for about 20 minutes, stirring gently every few minutes until the apples are just soft and beautifully caramelized.
5. Add vinegar to the bottom of the pan and gently combine all ingredients.
6. Remove from heat and store in fridge until your meal, unless you’re making this while you are cooking your loin.
Tenderloin Ingredients:
- 1, 1 1/2-2 lb. pork tenderloin, left whole
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground pepper
- 1 tablespoon olive oil
Tenderloin Process:
1. Preheat oven to 400 and have a cast iron pan ready.
2. Remove the tenderloin from brine, and pat tenderloin dry with a paper towel.
3. In a small bowl, combine all seasonings and using your hands, rub the tenderloin down with the seasonings.
4. Let the seaoned pork come to temperature for about 10 minutes on the counter.
5. Heat your cast iron skillet to medium-high heat.
6. Drizzle olive oil in cast iron pan, and sear tenderloin on one side until browned,about 5 minutes.
7. Flip tenderloin over to the other side, and immediately place in middle rack in oven.
8. Roast in oven for 25-30 minutes, OR until a meat thermometer reads 140-145 in the thickest part of the tenderloin.
9. Remove from oven, and let loin rest for about 10 minutes before slicing.
10 Serve with caramelized apple chutney and apple sauce.
Serve with toasted sage, optional.
