Pork Tenderloin with 7 Seed Crust
Lunch - Brunch - Dinner
2 tablespoons 7 Seed Crust
1 pork tenderloin (about 1 pound)
2 medium Braeburn or Macoun apples, cored and cut crosswise
2 large sweet potatoes (1-1 ¼ pounds), peeled
1 large yellow onion
1 tablespoon Maine-ly Drizzle's Tuscan Herb Organic Extra Virgin Olive Oil
Preheat oven to 425°
Rub about 1 ½ tablespoons 7 Seed Crust onto pork tenderloin.
Place in roasting pan
Cut sweet potatoes and onion into 1-inch wedges.
Combine oil and remaining ½ tablespoon 7 Seed Crust; mix well.
In a large bowl combine the apples and vegetables; toss to coat with oil mixture.
Place apples and vegetables in pan surrounding tenderloin.
Bake 20-30 minutes or until pork is just cooked through.
Remove from oven; let the tenderloin stand loosely covered with foil for 10 minutes before carving into thin slices.
Arrange slices, apples, and vegetables on serving platter.
Remove the “silver skin” from pork tenderloin before cooking. Silver skin is the membrane sometimes left on the pork tenderloin after the fat has been removed. Simply slip the tip of the knife between the skin and the meat and lift slightly as you slice it off.