I’m so tired!
I’m ready for normal, who else is ready for normal?
I can’t say I’ve had a “normal” year for the past 2-3 years? Things went sideways starting in 2018 so we’re a good two years into this shit-show. I’m over here on some astrology board and it mentions about how Mercury has been in some wonky position for the past two years. I was like “Well, thank god there is an explanation for this.”
Not saying things are bad but it’s been trying, it feels like very time we start getting all our poop in a group something comes along to kick it all over the place again.
I am putting much of my effort into my other blog, which is about renovating this trash house we bought. It’s a damn money pit and I probably should have bought one of the houses that just needed paint, but I do love the layout.
Any how, I did make a super easy bangin’ dinner and wanted to share, because the fact is everyone needs low energy dinners. Oh and grocery stores tend to put these things on sale for BOGO.
Pork Tenderloin
Materials needed:
Pork tenderloin
1 12 oz jar of apple butter
Cut up apple slices (optional but recommend) – approximately 3-4 small apples, 2 mediums, or 1 large.
Cranberries (optional but recommend)
1 medium/small onion
Salt
Pepper
Sage
Rosemary
olive oil
caseroll dish
1. Heat oven to 350 degrees
2. Place a touch of olive oil on bottom of the dish, approximately 1 table spoon. – or skip it if you don’t care if your onions might stick to the pan.
3. Thin slice your onions and lay on the bottom of the pan, place tenderloin on top of onions.
4. Sprinkle salt, pepper, sage and rosemary on to pork. This is to your desired taste, but if you really need measurements you’re looking for about a 1/2 teaspoon of each. I like more sage so I tend to go a little heavy with it.
5. Open the jar of apple butter and slather the whole thing on top of the pork tenderloin.
6. Peel, and slice apples, then place the sliced apples on top of the apple butter covered pork tenderloin. Toss the rest of the sliced apples in the baking dish around the pork.
7. Throw in a few handfuls of cranberries in the baking dish. I love cranberries so I almost always have a package in the house when they are in season.
8. Cover with foil, pop in the oven for 50 minutes or until the tenderloin reaches 145 degrees. Let sit for 3 minutes before slicing.
Here is is coming out of the oven when done. It was delicious. The cranberries popped. The meat was extra moist.
I ended up taking the drippings. Running them through a sieve into a sauce pan and whipped up a quick pan glaze for the meat. It was good but not really needed. I would have liked the apple butter to coat the meat more during cooking. Next time I’ll spread it around more than piling it on top.
Super quick to whip together and then leave it until it’s done. Plus it looks fancy without any work. I made box Betty Crocker potatoes that cooked in the same amount of time – AuGratin 50 minutes at 350° – and microwaved some frozen green beans.
Never Drink The Milk 