Uptown Pork and Apples

Tonight I tried another recipe from Rachael Ray's Big Orange book. It was so good and so easy, too! Love these kind of recipes. This will be a great one for us to have on hand for work nights as its so easy to throw together. Both Kevin and I both really liked this one. We had it with leftover garlic spinach mashed potatoes. This serves 4-6 people, so we had a lot of leftovers. I've saved some for lunches this week and cubed up a bunch and have it freezing for use later on in other dishes. I'll update later with a picture.

Roasted Pork Tenderloins with Escalloped Apples

1 Tablespoon grill seasoning
2 teaspoons grated lemon zest
2 Tablespoons chopped fresh thyme
2 Tablespoons EVOO
2 pork tenderloins (1 package), about 1.5-2 pounds total, trimmed of silver skin and sinew
3 Tablespoons butter
5 Gala, Honey Crisp, or Golden Delicious apples, quartered, cored and sliced
salt (I used Golden Delicious and had plenty just using 4 of them, but they were on the large side)
2 Tablespoons lemon juice
2 Tablespoons flour
2 Tablespoons sugar

Preheat the oven to 425.

Combine the grill seasoning, lemon zest, and thyme in a small bowl, then coat the tenderloins with the mixture. Drizzle with EVOO and rub into both sides of the chops. Place the pork on a rimmed baking sheet and roast for 25 minutes. Let the pork rest for 10 minutes to redistribute the juices, then slice at an angle.

Melt the butter in a skillet over medium heat. Add the apples and saute for 12-15 minutes until very tender. Season with a pinch of salt, then sprinkle the flour over the apples and toss to combine. Squeeze the lemon juice over the apples and sweeten with the sugar.

Arrange the apples over the pork to serve.