I do believe that this week of August will mark the first official ‘It’s hot as Hell’ week in my area. I mean, it’s been pretty hot for a couple of weeks now, but by Sunday it’s supposed to get up to 105, I heard this morning. Yowza. That’s some scorching heat for sure and sounds like a good day to stay inside and clean. Well, maybe the cleaning part doesn’t sound so fun, but better than frying outside in the sun amiright?
On a happy note, today marks 2 months that J and I have been living in wedded bliss! Can you believe it?? In some ways I can’t believe it’s already been 2 months, and in others I can’t believe it’s only been 2 months, but all in a good way. It’s been an amazing journey so far, and I know we have so much more to look forward to in the years to come. Happy 2 months, love!
And before you close the page from mush-overload, let’s talk about this pork!
The coating can be a little finicky, so you want to be sure to coat the tenderloins well with olive oil, so the coating has something to stick to. Otherwise, it’ll just fall right of and leave you frustrated. I speak from experience here. The walnuts, sage, thyme, and garlic are a great flavor combination, and the apple cider gravy complements the pork very well.
- 2 cups walnuts
- ¼ cup fresh sage
- ¼ cup fresh thyme
- 1 clove garlic
- 1 cup flour
- 1 lb (2 – 8 oz) pork tenderloins
- 2 Tbsp olive oil, divided
- Salt and pepper, to taste
- 2 Tbsp butter, cubed
- 1 small onion, coarsely chopped
- ½ Tbsp flour
- 2 cups apple cider
- 1 cup low-sodium chicken broth
- 1 dry bay leaf
- Salt and pepper, to taste
- 1 tsp apple cider vinegar
- Combine the walnuts, sage, thyme, and garlic in a food processor and pulse until the walnuts are coarsely ground. Add the flour to the walnut mixture and spread it all out on a flat surface (large cutting board, baking pan, etc.)
- Rub the pork tenderloins with 1 tablespoon of the oil and season with salt and pepper, then roll in the mixture and gently press to make sure the pork is fully covered. Cover and refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees F, spray a baking sheet or dish with cooking spray and set aside, and then heat the butter in a large, oven-safe skillet over medium-high heat. Gently add the tenderloins and cook for 3-4 minutes per side, or until each side is seared and golden brown. Don’t worry if some of the coating falls off in the pan, because it will happen.
- Gently transfer the tenderloins to the prepared baking sheet or dish and bake for 20-25 minutes, or until meat thermometer registers 155-160°F. Once done cooking, transfer to a large cutting board and tent with foil while you make the gravy.
- Using the same skillet that you browned the tenderloins in, juices still intact, add the chopped onions and heat on medium. Add the flour and stir until the mixture thickens and browns, about a minute.
- Whisk in the apple cider and chicken broth, a little at a time, until well-combined and smooth. Season with salt and pepper and add in the bay leaf and apple cider vinegar. Reduce heat and simmer until the gravy is slightly reduced and thickened, stirring occasionally, about 5 minutes. Adjust seasonings to your taste.
- Over a large bowl, pour the gravy through a mesh strainer to remove all of the solids, which you can then discard.
- Slice the pork into 1/2-inch medallions and serve with the gravy and your favorite sides!