pork tenderloin with apples

Working the last shift at work is a challenge. You barely get your day going and bam, you're making supper at 11:30 in the morning! Yesterday I needed an effortless meal following a workout at the gym. Early in the week I purchased a family pack of pork tenderloins at Wegmans for under $3/lb. The family pack is twin pack with two tenderloins in each. Pork tenderloins are very versatile. I dug into my recipe file for Pork Tenderloins and Apples. The recipe is from an article in the New York Times, "A Way to Tastier Pork: Less Time and More Heat," by Barbara Kafka, published on October 29, 1997.

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It's a 30 minute  dish, in which you can have the entire meal done in that time. First, I prepared my mashed potatoes. After getting them in the pot, it was time to do the pork. Basic ingredients include having Dijon mustard on hand, fresh lemon juice, heavy cream (I used half and half) and Granny Smith apples. After getting the pork in the oven, the frozen string beans were next. Potatoes were done and drained and were sitting near the oven vent to keep warm. Once the pork was done and it was time to finish the sauce. While the meat rested, the sauce and potatoes were completed. Drain and dress the beans, supper was on the table. Mission accomplished....now cleanup!