Italian Pork Tenderloin with Apples and Rice

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This recipe is in honor of my dearest Nana. She enjoys pork tenderloin and rice for dinner, so I made a dish similar to this when I was living with her last winter and she loved it! This dish would be great with a glass of pinot noir for a Friday date-night.

Italian Pork Tenderloin with Apples and Rice

1 pork tenderloin
2 T. sodium-free Italian spice mixture
2 T. olive oil, plus 1 T.
4 good baking apples, such as Macintosh
1 shallot
1 package rice pilaf (sorry, I just haven't beaten it yet)
1/4 lb. green beans

Wash, peel, and core apples. Cut into 1/8th's and place into a pan large enough to hold apples and pork. Peel and dice shallot and add to pan. Drizzle 1 T. olive oil over produce and toss so they are evenly coated.

Preheat oven to 390 F. Place a large skillet over medium high heat with 2 T. olive oil. Rub spice mixture evenly over tenderloin. Sear tenderloin in pan to lightly brown each side. Place tenderloin in pan with produce, push up the apples and shallots to encircle the pork. Cook in oven for 25 minutes.

Cook rice according to package. Wash, trim, and half green beans. Steam and set aside to serve with meal.

The apples and shallot will soften to an applesauce texture that is excellent with the Italian-seasoned pork.



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