Time to go ahead and embrace all this unbelievable fall produce. Apple season, here we come! Here's a new way to serve them up—this time it's on the dinner plate instead of inside of a pie:)

Makes 4 servings* See Meal Prep Note for Whole 30!

What you need 

2 large pork tenderloins
coarse salt and freshly ground black pepper
1 apple, cored and cut into ½-inch wedges
1 tablespoon Tessemae’s Slow Roasted Garlic
2 tablespoons Tessemae’s Lemon Garlic
8 ounces cremini mushrooms, cleaned and quartered
½ cup water
1 bunch spinach, washed, stems removed and leaves cut crosswise into 1-inch strips
 
 

What you do

1. Heat oven to 350 degrees. Season pork with salt and pepper, then heat 1 tablespoon Lemon Garlic in a large, oven-safe nonstick skillet over medium-high heat. Add pork and apple to pan and cook, turning occasionally, until both are browned, about 8 minutes. Remove pan from heat and use a spoon to spread Slow Roasted Garlic over the pork.
2. Transfer pan to the oven and roast until an instant read thermometer inserted in the center registers 140 degrees, about 17-19 minutes. Transfer contents of skillet to a platter and return pan to stove-top (careful, that skillet handle is hot!).
3. Heat remaining 1 tablespoon Lemon Garlic over medium heat. Add mushrooms to pan and season with salt and pepper. Cook, stirring often, until browned, about 3 minutes.
4. Add water to pan and cook until almost evaporated, about 2 minutes. Stir in spinach and cook until just wilted, about 2 minutes. Remove from heat and serve spinach mixture alongside pork and apples.

Whole 30 Meal Prep:

Double all ingredients in the recipe. In step 1, brown the pork in the pan in 2 batches (2 tenderloins at a time) then transfer the apples and pork to a rimmed baking sheet or roasting pan to roast. Save 2 tenderloins for dinner tomorrow and serve them sliced over a raw spinach and mushroom salad with your fav Tesse dressing!