Paleo Comfort Foods arrived while we were in Tennessee a few weeks ago. So, I was anxious to try some recipes when we got home. I had a pork tenderloin in the freezer, so I decided to thaw it and try out the recipe for P, B & J Pork Tenderloin since I had everything on hand for it. So I made this for dinner a few nights after we got home. Pork and apples go so well together, I figured it had to be good. And it was so delicious! It reminded me of some other pork and apple dinners I've made in the past, but this was even better with the nut butter sauce. The recipe in the book calls for pecash butter (pecan-cashew). I just used homemade cashew butter - made with crispy cashews. Any nut butter would work, though. If you have some homemade chunky applesauce, you could just sub that in and make this prep even simpler.
This is definitely a keeper. We all loved it. Kevin had seconds and thirds and fourths and finished off the tenderloin at dinner that night. So much for leftovers on nights when he's hungry. :) I have another pork tenderloin in the freezer that I think I'll be making again in the near future.
P, B & J Pork Tenderloin
2 apples, peeled and cored, cut into chunks
1/2 teaspoon cinnamon
1 Tablespoon honey
1 teaspoon lemon zest
1/2 cup nut butter, homemade with crispy nuts is best
2 cloves garlic, minced
1 teaspoon pepper
1 pinch salt
1/2 cup hot water
Butterfly the pork tenderloin lengthwise and fold out into one uniform piece of pork. Use a meat mallet to pound out the tenderloin a little.
Preheat the oven to 350.
Place apples, cinnamon, lemon zest, and honey into a food processor (I used my stick blender processor attachment) and pulse until it looks like a chunky applesauce. Pour the apple mixture onto the tenderloin and spread evenly. Roll up lengthwise and place into a baking dish.
Bake for 45-60 minutes, or until internal temperature is 150 degrees. Let rest in the pan for 10 minutes.
Mix nut butter, garlic, salt, and pepper in a bowl. Add hot water until you reach your desired consistency.
Place pork on a serving platter and pour about half of the sauce over the tenderloin. Serve remaining sauce on the side.