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1
Preheat oven to 425 degrees F.
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2
Finely zest the lemons.
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3
Using a mortar and pestle, work the salt and lemon zest together.
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4
Add a few turns of black pepper and 1 tablespoon of olive oil.
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5
Stir to blend.
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6
Rub the lemon salt mixture all over the pork.
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7
In a large saute pan heat the remaining 1 tablespoon of olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total.
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8
(If you have a small pan, sear 1 tenderloin at a time.)
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9
Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 6 to 8 minutes.
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10
Remove pork from the pan and let rest on a cutting board for about 5 minutes.
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11
Slice the tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with Honey Roasted Applesauce.
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12
Preheat oven to 425 degrees F.
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13
Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks.
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14
Heat a medium saute pan on medium-high heat with the butter in it.
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15
When the butter begins to brown add the lemon juice and cook for 30 seconds.
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16
Stir in the apples and salt.
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17
Saute for 3 to 4 minutes until the edges just begin to color.
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18
Add the honey and put in oven for about 15 to 20 minutes until the apples are soft and lightly caramelized.
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19
Mash with a fork for a chunky version, or put in food processor for a smoother sauce.
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20
Serve warm, room temperature or cold.
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21
Cook's Notes: Most applesauce recipes call for cooking the apples on the stovetop from start to finish.
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22
I prefer to start them on the stovetop and then finish them in a hot oven.
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23
The oven heat concentrates their flavors by drying and caramelizing them slightly.
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24
Although I have suggested a couple of apple varieties, you can use what good cooking apples are available in your area.
