This is plain food done nicely, with just eight ingredients to gather. If you don’t typically cook in your microwave, the method for making the quick applesauce might inspire you to rethink that position.
You’ll need an instant-read thermometer for monitoring the pork.
Serve with pan-grilled cabbage wedges.
Adapted from “Eat Your Heart Out: The Look Good, Feel Good, Silver Lining Cookbook,” by Dean Sheremet (Countryman Press, 2016).
Pork Tenderloin With 5-Minute Cherry Applesauce
4 servings
One 1 1/2-pound pork tenderloin
Leaves from 1 sprig rosemary
Leaves from 1 stem fresh oregano (may substitute marjoram or thyme)
1 tablespoon grapeseed oil
Kosher salt
Freshly ground black pepper
3 large Granny Smith or Fuji apples (about 2 pounds total)
2 to 4 tablespoons cherry preserves
Preheat the oven to 400 degrees.
Place a large cast-iron skillet or grill pan over high heat. While it’s getting hot, trim the silver skin and visible fat from the exterior of the pork tenderloin.
Finely chop the rosemary and oregano leaves.
Rub the oil all over the meat, then season liberally with salt and pepper. Sprinkle all but 1/2 teaspoon of the herbs on the tenderloin, rolling it to catch all sides. Place in the pan; sear for about 3 minutes, turning to get some browning on all sides, then transfer the pan to the oven; roast for 12 to 15 minutes or until the thermometer registers 145 degrees when inserted into the center of the meat.