Autumn Pork Tenderloin Food

AUTUMN PORK ROAST

Steps:

• Place roast in a large baking pan. Arrange potatoes, carrots, onions and pumpkin around roast. Add water to the pan. Sprinkle meat and vegetables with sage, salt and pepper; dot vegetables with butter. , Bake, uncovered, at 400° for 15 minutes. Reduce heat to 350°; bake, uncovered, for 1 hour. Place the apples around roast; cover and bake until a thermometer inserted in pork reads 145°, 45-60 minutes, basting every 30 minutes. Let stand 10 minutes before slicing. If desired, thicken pan juices for gravy.

AUTUMN PORK TENDERLOIN

Steps:

• Rub salt and pepper over pork.
• Place in a resealable plastic bag; add apple juice.
• Seal bag and turn to coat.
• Refrigerate for 30 minutes.
• Drain and discard juice.
• Place pork on a rack in a roasting pan.
• Compine the pie filling, raisins, pecans and cinnimon; spoon over pork.
• Bake, uncovered, at 400 for 40-45 minutes or until a meat thermometer reads 160.
• Let stand 5 minutes before serving.

AUTUMN PORK ROAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season the pork loin with garlic powder, salt, and pepper. Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Brown the pork loin on all sides in the hot oil, about 10 minutes total. Remove the pork loin from the pan, and set aside. Pour in the white wine, and bring to a simmer, stirring to dissolve the caramelized bits in the pan.
• Scatter the butternut squash and onion in the skillet and place the browned pork loin on top so they work as a roasting rack. Stir together the applesauce, mustard, soy sauce, sugar, and cinnamon. Pour over the pork loin, then cover the pan with a lid or a double layer of aluminum foil.
• Bake pork loin in preheated oven until it has reached an internal temperature of 145 degrees F (63 degrees C), about 1 hour. Allow to rest for 10 minutes before serving

AUTUMN PORK TENDERLOIN

Steps:

• Rub salt and pepper over pork. Place in a large resealable plastic bag; add apple juice. Seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard apple juice. Place pork on a rack in a roasting pan. Combine the pie filling, raisins, pecans and cinnamon; spoon over pork. , Bake, uncovered, at 400° for 40-45 minutes or until a thermometer reads 160° Let stand for 5 minutes before slicing.

AUTUMN APPLE PORK TENDERLOIN

Steps:

• Rub tenderloin with salth and pepper.
• Marinate with apple juice for at least 30 minutes, turning to coat.
• Drain.
• Put pork in roasing pan.
• Combine the pie filling, raisins, pecans, and cinnamon.
• Pour over pork.
• Bake uncovered, @ 400 for 40-45 minute.
• Let stand for 5 minutes before serving.