Pork Tenderloin Day 1

Kris and I celebrated out 4th anniversary on February 18th, the celebration was pretty short I woke up at my typical 4:15 am and found Kris at the computer, "Happy Anniversary."

"You too Sweetie, I love you."

This Saturday we had our anniversary dinner among all shopping, car repairs and child birthday parties that occupy our lives these days.  While Kris took Miss Lu to a glow in the dark miniature golf party Mr. Man and I went to the store for dinner supplies.  The Menu, Apple Marinated Pork Tenderloin with Mashed Potatoes and Sauteed Vegetables followed by Molten Chocolate Cake.  Nothing really fancy but nice enough and easy to do so Kris and I could actually talk while I made dinner.  I have talked about Pork Tenderloin in the past, it is an extremely versatile meat, just waiting to take on the flavor that you give it.  This one worked well twice!  The ingredients round 1:

1 Granny Smith Apple cut to a 1/4 inch dice

1 Cup Apple Cider

1/2 Cup of Bourbon

1/2 Cup Olive Oil

1/2 Cup Brown Sugar

2 Cloves minced Garlic

1 tsp dried Rosemary

Salt, Pepper

Mix ingredients together and heat up until the sugar dissolves then add a Pork Tenderloin I put this into the refrigerator for about an hour while the marinated cooled down then back out when I got everything ready.  

Take the Pork out and sprinkle with a bit more salt and pepper then strain about a cup of the marinate into a saucepan,  and add about 1/2 cup heavy cream.  Then start to heat the Marinate about to become Apple Cider, Bourbon Cream Sauce add about 2 tsps of roux to thicken and bring to a low boil.  Put your pork Tenderloin on the grill and cook the way you like it.  For me that is medium take it off the grill and let rest under foil for a few minutes.  Then well you see how it looks, it does taste that good too.  The Sauce is a bit on the sweet side, very nice on the meat.