Sunday Night Pork Tenderloin

Wanting to make something nice for Sunday dinner, I turned to one of my favorites - the pork tenderloin...




Pork Tenderloin with Apples and Pears

• 1 large or 2 small pork tenderloins, totaling about 1.5 lbs
• 1 can pears in juice
• 3 apples, cut into 1" wide chunks
• 3/4 cup soy sauce
• 3 T honey
• 2 T dijon mustard
• 2 T stone ground mustard

Preheat oven to 375 degrees.

In medium bowl, whisk together soy sauce, honey, and mustards.

Place tenderloin(s) in baking dish. Surround with apples and pour pears & juices around it. Pour soy sauce mixture over tenderloin.

Cover dish with tin foil. Bake for 40 minutes.

Remove foil and bake 10-15 minutes longer (until center of tenderloin reads 140 degrees on a meat thermometer). Set pork on a cutting board and tent with foil.

Allow to rest for 10 minutes before cooking to allow juices to redistribute. Slice in 1/4" slices and serve alongside of apples and pears.

Couscous with Carrots and Cranberries

• 1 cup couscous
• 1 cup chicken broth
• 1 tsp salt
• 1/4 cup dried cranberries
• 1/4 cup diced carrots
• 2 tsp chopped chives

In a saucepan, combine chicken broth, salt and carrots and bring to a boil. Add couscous and cranberries, remove from heat, and cover for 6-8 minutes.

Stir in chives and serve alongside of pork tenderloin, apples, & pears.