#187 | Pork Tenderloin, Apples, and Sweet Potatoes | Fall Food Friday 🍎

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner, while pork loin is more affordable.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free, while margarine is a cost-effective substitute.

Preheat the oven to 425°F (220°C).

Peel and slice 3 medium red cooking apples, adding them to a 9x13 casserole dish.

Peel and chop 2.5 cups of sweet potatoes into chunks and add them to the casserole dish with the apples.

In a jug, combine 1/4 cup brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon black pepper; mix well.

Pour the mixture over the apples and sweet potatoes in the casserole dish and toss to coat.

Seal the casserole dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.

Melt 4 tablespoons of butter in a 12-inch cast iron skillet.

Brown the pork tenderloin in the skillet with 2 tablespoons of the melted butter.

Insert a meat thermometer probe into the pork tenderloin and set it to alert at 160°F (71°C).

Remove the foil from the casserole dish, place the browned pork tenderloin on top of the apples and sweet potatoes, and return to the oven.

Bake for an additional 30-40 minutes, or until the pork reaches the set temperature.

Once done, remove from the oven and let the pork rest for a couple of minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens