We’ve enjoyed apples so much this year. In fact, my almost 10 year old enjoys them so much that he takes an apple to school every single day! No really…he actually asks me to give him one every day!

Apples are extremely rich in important antioxidants, flavanoids, and dietary fiber. The phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease. In fact, cooked apples are better tolerated by those with sensitive digestive tracts. So I guess there must be some truth to the saying, “an apple a day, keeps the doctor away”. You can read more about the health benefits of apples here.

  • 2 pork tenderloins
  • 2 cloves garlic, peeled and cut into slivers
  • Salt
  • Pepper
  • 2 tsp cumin powder
  • 2 tbsp canola oil
  • 1 cup chicken/beef broth
  • 1 cup dry white wine (or apple brandy/cider)
  • 2 medium sized apples, peeled, cored ang sliced
  1. Preheat oven to 400°F.
  2. With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers.
  3. Season with salt, pepper and cumin powder.
  4. Heat the oil in a skillet on medium high heat and sear the tenderloin well on all sides (approx 10 mins).
  5. Remove the tenderloins from the skillet and place in a roasting pan, saving the juices in the pan.
  6. Add the broth and the white wine to the roasting pan.
  7. Cook in the preheated oven for 10 minutes.
  8. While the tenderloins are in the oven, cook the apple slices in the skillet with the leftover juices and sauté until softened.
  9. Remove the apples from the pan, set them aside, saving the juices once again from the pan.
  10. Once done, remove the tenderloins from the pan to a cutting board, cover with aluminum foil and let it rest for 10 minutes. The tenderloins will continue to cook while they rest.
  11. While the pork is resting, pour the roasting pan juices into the skillet and boil everything on high heat for 5 minutes or until you get a gravy that is the consistency of melted ice cream.
  12. Slice the tenderloins into 1/4-inch slices, add the sliced apples to the meat in the serving dish, drizzle some gravy over and serve immediately.