Saturday, September 19, 2009

K is Back!

another review from my sister-in-law - the clean eating magazine recipe reviewer.

I think what I love best about the "Clean Eating" magazine (and I HIGHLY recommend you subscribe....well worth the price.  Go to, is that I am learning about a lot of new ingredients that as a stay-at-home mommy cook, I have never discovered before.  This time, it was fingerling potatoes.  They were touted as having a richer, more flavorful taste, and they do!  Plus, they cook faster than regular potatoes, and can be substituted for the regular ones.  This preparation was heavenly....the potatoes melted in your mouth.  That was definitely our favorite part of the meal.
The pork was good, but nothing special.  It took longer to cook than listed in the recipe, and the almonds did not want to stick at the end.  I did substitute regular butter for apple butter (could not find apple butter anywhere!  apple jelly, yes, but not apple butter), so maybe that was part of the problem.  Kids and husband ate it all, so that made it a winner, but the longer cooking time made planning difficult.  I would definitely do the potatoes again though!
Candy Apple Pork Tenderloin
(serves 4)

pork tenderloin and glaze:
1/4 c unsweetened apple butter
1 tbs apple cider vinegar
1 tbs agave nectar
1 clove garlic, minced
1/4 tsp cinnamon
1 lb pork tenderloin, cut into 4 oz portions
1 1/2 tsp olive oil
1 tsp fresh thyme
salt and pepper
1/2 c unsalted toasted chopped almonds

fingerling potatoes:
1 1/2 lb fingerling potatoes, 1-2" in length
zest a juice 1 lemon
1 tsp fresh thyme
2 tsp olive oil
salt and pepper

preheat oven to 400.
cut potatoes in half lengthwise and toss with lemon juice, zest, thyme, oil, salt and pepper. arrange in single layer on lined baking sheet. bake for 20 mins, turning once until potatoes are golden brown and fork tender.
meanwhile, in small bowl stir together apple butter, vinegar, agave, garlic, and cinnamon until combined.
season pork on all sides with thyme, salt and pepper, and 1/2 tsp oil. heat remaining tsp oil in non-stick skillet over medium-high heat. sear pork on both sides, about 2 min each side.
remove pork from pan. coat each piece with apple butter mixture and place on lined baking sheet. roast in oven for 15 mins or until pork is cooked throughout. remove from oven and roll in almonds.
slice each piece into 3 and serve with potatoes.

nutritional info per serving (4 oz pork, 1tbs glaze, 2 tbs almonds, 6 oz potatoes)
calories: 540, fat: 20g, fiber: 4g, protein: 42 g

1 comment:

  1. Just wanted to let you know that apple butter is usually with the jams and jellies in the grocery store, it's not really like a butter, more like apple sauce. That's probably why you couldn't get the almonds to stick. You'll probably also find that the flavor is better with the apple butter. I'm a big fan of the recipe and hope that if you can find the apple butter you try it again.


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