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
- 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.
- 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!).
- 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.
- 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!