-
1
Up to 8 hours before mealtime, cut one of the apples into 8 wedges and arrange them down the center of a baking pan large enough to hold the tenderloin.
-
2
(You dont serve these apples, they just add a little flavor and raise the tenderloin off the pan so it cooks evenly.)
-
3
Heat a large saute pan over medium-high heat, add the pork tenderloin, and cook for 2 to 3 minutes on each side, or until browned.
-
4
Place the browned tenderloin on top of the apples, season lightly with salt and pepper, and spread the preserves over the top.
-
5
Cover with plastic wrap and refrigerate until ready to bake.
-
6
Remove the cores from the remaining two apples by inserting a small knife near the core of each apple and cutting completely around the core.
-
7
(The idea is to remove the core, keeping the apple whole, and creating a hole in the center of each apple.)
-
8
Check inside the apples and remove and discard any remaining bits of the core.
-
9
Combine the brown sugar, 1/4 teaspoon of the cinnamon, and the raisins in a small bowl and press half of the mixture firmly into the center of each apple.
-
10
Place the apples in a baking pan, cover with plastic wrap, and set aside until ready to cook.
-
11
Stir the butter, confectioners sugar, and the remaining 1/4 teaspoon of cinnamon together in a small bowl and refrigerate until ready to serve.
-
12
One hour and 15 minutes before mealtime, preheat the oven to 350F.
-
13
One hour before mealtime, poke the sweet potatoes with a fork and arrange on a baking pan or a piece of aluminum foil and place on the lower rack in the oven.
-
14
Remove the plastic wrap from the apples and place the baking pan on the lower rack of the oven next to the potatoes.
-
15
Fifty minutes before mealtime, remove the plastic wrap from the tenderloin and bake for 40 minutes, or until the meat is not pink.
-
16
(Insert a knife in the center to check.
-
17
The juices may still be a little pink, but the meat should be brown.
-
18
If you are in doubt, put it back in the oven for 10 more minutes.)
-
19
Remove the tenderloin from the oven, cover with aluminum foil, and let rest for 10 minutes.
-
20
Remove the potatoes from the oven and squeeze gently to make sure they are soft.
-
21
If they are still firm, return them to the oven for 10 more minutes.
-
22
Remove the apples from the oven and set aside.
-
23
Slice the thin ends off the tenderloin and discard, then cut the remainder into 1/4-inch-thick slices.
-
24
Arrange 4 or 5 slices of the hot tenderloin on one side of each plate.
-
25
Place one sweet potato on each plate, slice them open, and spoon some of the cinnamon-butter inside.
-
26
Place a baked apple on each plate and spoon any sugar from the pan over the apples.
-
27
Serve immediately.
