Dear Liz in Chicago (my dear friend),
Thank you so much for your care package last week! When the hubby and I opened it and saw all the glorious gourmet snacks from America staring back at us, we dove in head first like a pair of teenaged synchronized Chinese divers. TheVermont white cheddar cheesy poufs met a grisly fate; by the time we surfaced for air, there was only a whiff of white cheddar powder in the air and the faintest hint of shame lingering around us.We were also delighted by the homemade goodies you included. The apple butter and the gingerbread reminded us of autumn, which we completely missed this year and won’t experience again until 2011. Your rich and moist gingerbread held up in international transit, and the apple butter was spiced perfectly and so incredibly smooth. The hubby and may or may not have dipped our fingers directly into the jar and “mmmmed” with our eyes closed. Maybe.Yesterday, I couldn’t stop thinking about that apple butter, and so when I got home we made a delicious pork tenderloin with it. Recipe follows, after the jump.Thanks again, friend!
apple butter pork tenderloin
- 1 pork tenderloin (approximately 1-1.5 pounds)
- ¼ cup apple butter
- 1 tablespoon Dijon mustard
- 1 teaspoon cayenne pepper (optional)
- 2-3 leaves fresh sage, chopped (optional)
- Preheat oven to 350 degrees.
- Brown pork tenderloin in an ovenproof skillet, 3 minutes per side.
- In a small bowl, mix together apple butter, mustard and cayenne pepper, if using
- Slather the apple butter mixture all over tenderloin and place in a greased ovenproof roasting pan.
- Roast approximately 40 minutes or until internal temperature reaches about 165 degrees.