Saturday, August 26, 2017

Roasted Rosemary Applewood Pork Tenderloin, Apple Onion Sauté, & Gruyere Potatoes

It's another say and to devour.
Really, fall is in the air.
Ever since the interesting and overly intense lighting last Monday during the solar eclipse, I've felt that autumn is peering around the corner, ready to pounce.

Crisp evening, albeit warm, sunny days remaining, call for cooked apples and onions, rosemary roasted pork tenderloin, and sharp Gruyere mashed potatoes. What else would you eat this time of year? Honestly?

Roasted Rosemary Applewood Pork Tenderloin
2 one-pound pork tenderloin roasts
1 Tbs. fresh rosemary, minced
zest of 1 lemon
2-3 tsp. Applewood smoked salt
freshly ground pepper
Preheat oven to 500 degrees. Bring the tenderloins to room temperature and rub with the rosemary, lemon zest, smoked salt, and ground pepper. Drizzle with olive oil, if you'd like.
Place the tenderloins on a Silpat or parchment lined baking sheet and bake at 500 degrees for 5 minutes per pound (10 minutes in the case of 2 one-pound roasts).
Turn off the oven completely and cook for another 50 minutes, or so.
Remove from the oven, tent with foil for 5 minutes. Then slice.
This is the ONLY WAY to cook pork tenderloin.

Apple Onion Sauté
2 Tbs. salted butter, melted
1 large yellow onion, thinly sliced
1 Fuji apple, cored and thinly sliced
1/2 tsp. Applewood smoked salt
Once the butter is bubbling over medium heat in a medium skillet, add the onions and apples and salt, and cook until the onions are soft and most of the liquid has evaporated. Set aside.

Gruyere Potatoes
2 large russet potatoes, peeled and chopped
4 Tbs. salted butter
4 Tbs. heavy cream
1 cup Gruyere cheese (caved aged is the best), thinly grated
1 tsp. rosemary salt
juice of 1 lemon
Cover the peeled and chopped potatoes in water and bring to a boil. Allow to boil and cook until soft, about 20-30 minutes. Drain. Mash in the butter and cream, as well as the rosemary salt. Stir in the cheese.
Serve a pile of Gruyere potatoes below thinly sliced pork tenderloin and drizzled and draped with the apple-onion "sauce."

Fall has officially arrived, in my book.

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