Roast Pork Tenderloin & Apples

A repost from the Witch’s Kitchen blog, which will soon go away.

This is another one of those recipes from me where I have no exact amounts for anything. You kind of have to wing it with what looks right. It was oh so yummy, though.

Trim the fat off a pork tenderloin – or two, if your package comes with 2, as mine did. Rub generously with salt and freshly ground black pepper. Core an apple and slice into 1/4-inch rings. Spray a baking dish large enough to hold the tenderloin with cooking spray; lay the apples in the dish in a bed to hold the tenderloin. Put the pork on top of the apples. Pour about a cup of apple cider over the pork.

Bake at 350, 20 minutes per pound. Occasionally baste with the pan juices.

When the pork is done, remove it to a board for slicing. While the pork is resting, pour the apple cider/pan juices into a small saucepot; bring to a boil and allow to boil down to about half. Add some Kahlua – a splash, maybe 2 tablespoons – and simmer for about 5 minutes.

Slice the pork and serve with the cider sauce.