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1
butterfly the tenderloin.
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2
pat dry
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3
salt and pepper both sides
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4
cube apples
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5
chop apricot
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6
bring 2 tbsp butter to froth in large skillet
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7
when a drop of water sizzles in the butter, lay in the tenderloin for a nice sear. flip.
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8
cover and cook on med to high heat until almost cooked. about five minutes first side, 3 on the flip side?
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9
remove from pan (I put on a slightly warmed plate next to the skillet and covered with a lid)
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10
add a little more butter to the pan - about a tbsp or more depending on how rich you want it.
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11
toss the chopped fruit into the pan and give a generous sprinkle of ground (not whole. yuck) cloves.
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12
bring this up to a nice, hot temperature. Once the fruit starts to carmelize a bit, add in the mustard to coat.
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13
turn temp down to mediium, cover and allow flavors to meld for about 5 minutes.
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14
Put tenderloin and any juices that have gathered in the pan with the fruit.
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15
Bring back to temperature and make sure the pork is cooked through. When it's just about done, cover and turn off the heat.
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16
Prepare your side veggie of choice and serve.
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17
We served with roasted cauliflower, broccoli and garlic cloves which were started a bit before the pork.
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18
Happy reviews all around!
