2 pork tenderloins
2 cloves garlic, peeled and cut into slivers
Himalayan salt and pepper
2 teaspoons ground cumin
2 Tbsp coconut oil
1 cup of chicken or beef broth
1 cup dry white wine (can sub with apple brandy or apple cider)
2 medium sized apples, peeled, cored, and sliced
1. Preheat oven to 400° F. With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper and cumin.
2. Heat the oil in a skillet on medium high heat and sear the tenderloin well on all sides (about 10 minutes).
3. Remove the tenderloins from the skillet (do not discard the juices in the skillet) and place in a roasting pan. Add the broth and white wine to the roasting pan. Cook in the oven at 400°F for 10 minutes.
4. After you’ve placed the tenderloins in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin. Sauté until soft. Remove the apples from the pan, set them aside, saving the juices once again in the pan.
5. After the tenderloins have cooked in the oven for 10 minutes remove them from the oven. Remove the tenderloins from the pan to a cutting board, cover with aluminum foil and let rest for 10 minutes. The tenderloins will continue to cook while they sit. While the pork is resting, pour the roasting pan juices into the skillet and boil everything on high heat for 5 minutes, or until you get a gravy the consistency of melted ice cream.
6. Slice the tenderloins into 1/4 inch thick slices, add the sliced apples to the meat in the serving dish, drizzle some gravy over and serve immediately.
– Cauliflower rice. Cook 1 c. of cauliflower with 1 tsp EVOO and season with Himalayan Salt or Liquid Aminos and Mrs. Dash’s Garlic Seasoning and Black Pepper
– Roasted Asparagus – Season with Himalayan Salt and Mrs. Dash’s Lemon Pepper and spray with EVOO and broil on low for 10 minutes or until crispy.