Apple Cider Pork Tenderloin

Thursday, September 29, 2016

My oh my, this is such a delicious dish. Apple cider pork tenderloin just screams fall and is bursting with amazing flavor. The way that the onion and the apples meld together is heavenly. Bonus...this is so tender you can cut it with a fork. No knife needed. Really.
I've had a nice tenderloin in the freezer for a couple weeks and I've just been waiting to get inspired. I knew that someday I would get a bright idea and come up with something tasty. And since fall is officially here the apples are amazing right now, and every store I walk into has huge displays of fresh, local, apple cider. As soon as I saw those things I knew I had to make this.

I honestly just put this recipe together the other night. I enjoy trying new things and I am pretty good at knowing what flavors meld well with others. Around the dinner table, my family rated this dish a 9! (Yes we are weirdo's and I make my family rate my food from 1-10 lol! I'm actually really enjoying getting to cook for more people that just my husband. Living with my in-laws definitely has it's perks., even though they are basically my guinea pigs haha!)

Pork tenderloin is notorious for being dry, but if you follow these easy steps, you will end up with a mouth watering, juicy dish, that will please the whole family. First, you seal in all the juice by searing the outside, and by using a meat thermometer you will not over cook it, just remember to use it. Letting it rest is the second thing that keep this tenderloin full of flavor and extra juicy.
Here's what you'll need:
Trim the tenderloin of any fat.
Dry the tenderloin by patting it with paper towels and then salt and pepper the outside of the tenderloin.
Heat 2-3 tbsp oil in an oven safe pan over medium high heat. You'll know the oil is ready when is slightly ripples.
Sear the tenderloin on all 4 sides, approximately 3 minutes per side. 
Remove the tenderloin from pan and let rest.
While the tenderloin is searing, slice up your onion and apples. I sliced my large apples fairly thick. I quartered my apple, cut out the core, and then each quarter I cut into thirds. 
In the same pan that you seared the tenderloin in, sauté the onions and 1/2 cup apple cider together until the onions are softened.
Add another 1/2 cup apple cider and the apples to the mixture and sauté a couple minutes.
While the apples are cooking, rub the outside of the tenderloin with dijon mustard, salt, pepper, thyme, and rosemary. 
Place the tenderloin on top of the onions and apples. Bake approximately 20-25 or until the internal temperature reaches 145 degrees. For the last 5 minutes I turned my oven up to 450 just to get a nice brown color on the pork.
Remove the tenderloin, cover with foil and let it rest 10 minutes.
While the tenderloin is resting, make a slurry with the corn starch and beef broth.
Over medium heat slowly stir the slurry into the onions and apples. Add in 1-2 more cups of apple cider until desired consistency is achieved. Add in any juices from the tenderloin, and the butter. Cook a couple more minutes.
Slice the tenderloin into 1 inch slices.
Remove the mixture from the pan and place onto a serving platter next to tenderloin.
Enjoy!!! I served mine with fresh green beans and mashed red potatoes.

Ingredients:
  • Pork Tenderloin
  • 1 medium Yellow Onion, sliced
  • 3 large Apples, sliced, I used Honey Crisp
  • 2-3 cups Apple Cider
  • 2-3 tbsp Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Thyme, dried
  • 1/2 tsp Rosemary, dried
  • 1-2 tsp Dijon Mustard
  • 1/4 cup Corn Starch, I used Potato Starch 
  • 1/2 cup Beef Broth
  • 1 tbsp Unsalted Butter
Directions:
  1. Preheat oven to 425 degrees.
  2. Trim the tenderloin of any fat.
  3. Dry the tenderloin by patting it with pepper towels.
  4. Salt and pepper the outside of the tenderloin.
  5. Heat 2-3 tbsp oil in an oven safe pan over medium high heat. You'll know the oil is ready when is slightly ripples.
  6. Sear the tenderloin on all 4 sides, approximately 3 minutes per side. 
  7. Remove the tenderloin from pan and let rest.
  8. In the same pan that you seared the tenderloin in, sauté the onions and 1/2 cup apple cider together until the onions are softened.
  9. Add 1/2 cup apple cider and the apples to the mixture and sauté a couple minutes.
  10. While the apples are cooking, rub the outside of the tenderloin with dijon mustard, salt, pepper, thyme, and rosemary. 
  11. Place the tenderloin on top of the onions and apples. Bake approximately 20-25 or until the internal temperature reaches 145 degrees. For the last 5 minutes I turned my oven up to 450.
  12. Remove the tenderloin, cover with foil and let it rest 10 minutes.
  13. While the tenderloin is resting, make a slurry with the corn starch and beef broth.
  14. Over medium heat slowly stir the slurry into the onions and apples. Add in 1-2 more cups of apple cider until desired consistency is achieved.
  15. Add in any juices from the tenderloin, and the butter. Cook a couple more minutes.
  16. Remove the mixture from the pan and place onto a serving platter.
  17. Slice the tenderloin into 1 inch slices and serve on top of the onion and apple mixture.
    Thank you all for stopping by! Have a sweet and wonderful day :)

Photography Sneak Peek ~ India 1 Year

Tuesday, September 27, 2016

I had so much fun tonight photographing this sweet girl's first birthday pictures. India is such a pretty little thing and her mama always dresses her so cute, she is quite the little baby model.

One of India's sisters came along and helped make her smile, it was fun to see them interact. Plus we took a few sweet photos of baby and mama, you can never have too many of those.

The weather was beautiful and we got so many cute pictures, I just couldn't wait to share with you guys.

Here are a few of my favorites...
Thank you so much for stopping by. Have a sweet and wonderful evening :)

Chicken Chili

Saturday, September 24, 2016

Simmering Saturday...

Fall is officially on here and I'm so excited. I love this time of year when things start to slow down and the weather gets a little cooler. I always start craving comfort food and soups this time of year. It must be something in the air ;)

I want to share this delicious Chicken Chili with you all. I ate this over at a friends house several years ago and I couldn't stop thinking about it until I could get the recipe and make it myself.
Since then I have made it a lot, and I mean a lot. It is my go to recipe for ladies lunches, pot lucks, and quick easy dinners. If you love Mexican food and fresh flavors you are going to love this soup.
Another awesome thing about this soup is that it quick! In less than 20 minutes this goes from stove to table.
Here's everything that you'll need:
Saute, chicken, spices, onion, garlic, and bbq sauce on medium high heat until chicken is cooked through. About 5-7 minutes
Add in the beans with liquid, water, and salsa. Stir together and simmer until everything is heated through. About 5 minutes
Add in the cilantro and sour cream and simmer a couple minutes.
Remove from heat and and serve.
I love to top it with avocado, cheese, and sour cream.
Ingredients:
  • 1 Chicken Breast, cut into bite size pieces
  • 1tsp Mexican Seasoning (I just make it myself using Salt, Black Pepper, Cumin, Chili Powder, Paprika, Garlic Powder, Oregano)
  • 1/3 Red Onion, diced
  • 1 tsp Garlic, minced
  • 1 tbsp BBQ Sauce
  • 1 can White Beans (Great Northern or Cannellini are my favorites)
  • 1/2 cup Water
  • 1 cup Cilantro, roughly chopped
  • 1/2 cup Salsa
  • 1 tbsp Sour Cream
  • Avocado (optional)
  • Cheese (optional)
  • Sour Cream (optional)
Directions:
  1. Saute, chicken, salt, pepper, onion, garlic, and bbq sauce on medium high heat until chicken is cooked through. *Yes you need the BBQ sauce it just doesn't taste the same without it :)
  2. Add in the beans with liquid, water, and salsa. Stir together and simmer until everything is heated through.
  3. Add in the cilantro and sour cream and simmer a couple minutes.
  4. Remove from heat and and serve.
  5. Optional but recommended is to top with avocado, cheese, and sour cream.
4-6 servings
This is soooo good! It is super easy to double or triple this recipe so it will feed a crowd. It's bursting with flavor and is very filling. If you're looking for something to new to add to your menu try this, you won't be sorry! 

Thank you for stopping by. Have a sweet and wonderful day.

Photography Sneak Peek ~ Hazel Grace 5 Months

Thursday, September 22, 2016

Another month has come and gone, and my sweet little niece is growing like a weed, and so is her pretty red hair. She is 5 months old and she LOVES to tell stories. She LOVES her mama. She LOVES her feet <3 And this Auntie LOVES kissing her chubby cheeks! She is just the sweetest little thing.

We kept this shoot sweet and simple, even though I usually go over board lol. Here are a few of my
favorites.
Thank you so much for stopping by! I appreciate each and everyone of you. Have a sweet and wonderful day :)

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