Roasted Pork Tenderloin with Applesauce and Mashed Red Potatoes
From the kitchen of Amy Potts
INGREDIENTS
Pork tenderloin
Old Bay Seasoning
Red potatoes (1 pound per 4 people)
¼ cup milk,
4 T butter
Tart red and green apples (2 per person)
Brown sugar to taste
Old Bay Seasoning
Red potatoes (1 pound per 4 people)
¼ cup milk,
4 T butter
Tart red and green apples (2 per person)
Brown sugar to taste
DIRECTIONS
Roasted Pork Tenderloin:
Mashed Red Potatoes:
Applesauce:
- Put the pork tenderloin in a roasting pan with a drizzle of olive oil and sprinkle with Old Bay Seasoning
- Roast in a 325 degree oven, fat side up, for about 2 hours until internal temperature reaches 160-170 degrees
Mashed Red Potatoes:
- Wash red potatoes; leave the skin on, it adds nutritional value as well as color.
- Cube the potatoes and cover with cold water in a pot
- Cook, covered, for about 20-25 minutes, or until tender
- Drain water and put back into the same pot
- Add ¼ cup milk, 4 T butter, and mash until desired consistency
Applesauce:
- Wash, core and cube a variety of tart red and green apples
- The number of apples depends on the size of the gathering (2 apples per person)
- Place the apples in a baking dish with a lid and sprinkle brown sugar over the top
- Bake at 350 degrees for about 45 minutes
- Check the apples toward the end of the baking to make sure they are soft and breaking down
- When this is accomplished, stir the apples up into a chunky sauce and set aside until the meat is done cooking
- (Adjust sweetness if needed)