Fall Flavored Pork Tenderloin


this past week i went to a dave matthews concert, and i was overwhelmed by the lack of variety.  every song was mumbled and sounded like a clone of the one before it.  some of you out there might disagree, but i would much rather go to a concert full of lip-syncing and dancing.  a good concert is more than just music, its a show.

last night i was losing my patience with the two stand-bys in my kitchen, because unlike dave matthews i appreciate that variety is the spice of life.  i decided to cure my blues with the taste of the other white meat, one meat that doesn’t get the kind of respect it deserves. but before i placed any pork on my taste buds, i lathered it up in a bath full of fall flavors.

Fall Flavored Pork Tenderloin
1 1-lb pork tenderloin
1/2 c apple cider vinegar
1/4 c vegetable oil
1/4 c brown sugar
1 tsp nutmeg
1 tbs salt
1 tsp pepper

place all ingredients in a large plastic storage bag, marinate for 4-6 hours or overnight.  preheat the oven to 400 degrees.  heat an oven-safe saute pan over medium high heat on the stove, once hot add the pork sans the remaining marinade.  cook for 1 minute on each side or until browned and given a good crust.  place in the oven and cook for 20 minutes or until the internal temperature is 155, let the pork rest for 5 minutes then serve.

try serving it with stewed apples


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