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Apple Crusted Pork Tenderloin

April 14, 2014

Oh you’re going to like this one! Apple and pork is a classic combination and the addition of the cloves takes it up a notch. To give the crust more crunch consider adding some walnuts into the mix when you run the apples through the food processor.


  • 1 1.5-2lb pork tenderloin roast
  • 1 small apple
  • Cloves to taste
  • Italian herb mix to taste

Chop the apple into chunks then pulverize in your food processor. The apple should be in tiny pieces, not pulp. Add in a couple of shakes of cloves and a dash or two of the herb mix. Stir and taste. You should be able to taste the cloves but you don’t want it to be overpowering. Add in less than you think you’ll need and build up to desired flavour.

Salt and pepper your roast then cover it in the apple mixture. Let it sit for at least a couple of hours (the longer the better). Pre-heat your oven to 425 and cook for approximately 35 minutes. Internal temp should be about 160 degrees when it’s done.

I served this with those amazing acorn squash wedges and roasted brussel sprouts. Pro-tip: toss your sprouts with a bit of cayenne pepper before roasting for a flavour sensation. Both the wedges and sprouts should go in the oven about five or ten minutes after the pork since the cooking temperature is higher. Make sure you keep an eye on them!

I may or may not have gone back to the roasting pan and spooned up the leftover apple mixture for a desert of sorts. I highly recommend you do the same!

From → Recipes

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