A Conscious Feast by Nicole Aloni

Pork Tenderloin Roast Recipe

The roast is simply seared, then baked off for dinner. The sauce is completed and only needs simple reheating to complete this delicious main dish.

Makes 4

Preparation Time: 20 minutes

• 1 lb pork tenderloin
• Salt and pepper to taste
• 2 T. olive oil
• 1/2 c. chopped onion
• 1 green apple, peeled, cored and chopped
• 1/2 tsp ground ginger
• Pinch cinnamon
• 1/2 c. apple juice
• 1/2 c. chicken stock
• 1 T. orange juice
• 2 T. cold butter

1. Rub tenderloin with 1 tablespoon of oil and season with salt and pepper.
2. Heat large skillet over medium high. Add the pork and turn to brown on all sides (about 4 minutes) and remove from pan. Let cool.
3. Put skillet back on heat and add remaining oil to heat.
4. Add onions and sauté until clear. Then add apples, cinnamon and ginger to the pan, season with salt and pepper, and sauté 4 minutes longer.
5. Add apple juice, stock and orange juice and simmer to reduce by half. Remove from heat and whisk in butter in small pieces until it thickens the sauce. Taste for seasoning.
6. When cool, package roast and sauce separately.

To serve, put defrosted roast in preheated 400° oven to cook for 15 to 20 minutes until it reaches an internal temperature of 145°. Meanwhile, heat the sauce in the microwave to serve drizzled over the completed roast.