Roasted Pork Tenderloins, Sweet Potatoes & Apples
By Ro Morse
PADUCAH - Serves 6

1/4 cup packed brown sugar
6 tablespoons melted butter
1 tablespoon cider vinegar
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 cups sliced Granny Smith apples
2 1/2 cups peeled and sliced sweet potatoes
1/2 cup chopped sweet onions
2-1 pound pork tenderloins, remove silver skin

Heat oven to 425°. In medium bowl, mix brown sugar, butter, vinegar, salt, garlic powder and pepper. Save 2 tablespoons butter mixture and set aside. Add apples, sweet potatoes and onion to remaining butter mixture. Toss to coat. Arrange apple mixture in roasting pan or 13x9-inch glass baking dish. Cover tightly with foil and bake 20 minutes. Meanwhile, brush pork with reserved butter mixture. Heat nonstick skillet over medium-high heat until hot. Cook pork in skillet about 3 minutes, turning to brown all sides evenly. Place pork on apple mixture. Bake uncovered 30 to 40 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.

This is a recipe straight out of the original Betty Crocker cookbook - a recipe I've made and enjoyed for decades - so easy to make and most delicious. The combination of flavors is hard to beat. ENJOY!

You can prepare and precook the potatoes and apples & brown the tenderloins the day before, placing the browned tenderloins on top of the apple mixture. Cover, refrigerate the total recipe and take out and bake an hour before time to serve - the next day. May have to cook a little longer since cold. Sometimes this overnight time makes the whole dish more tasty just because it's had time for the seasonings to really soak into the veggies and meat. Plus less rush and mess day you serve.

Published 05:00 PM, Monday Nov. 23, 2020
Updated 05:38 PM, Monday Nov. 23, 2020



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