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| Pork Tenderloin with Sautéed Apples, Blue Cheese, Honey Mustard Vinaigrette |
- Pork Tenderloin
- Salt and Pepper
- Apples, Peeled, Cored, Diced (I used 2)
- Pecans, Chopped (I used about 1/4 cup)
- Butter
- Honey (I used about 1 Tablespoon)
- Mustard (about 1 Tablespoon)
- Vinegar (1-2 Tablespoons)
- Olive Oil (2-3 Tablespoons)
- Fresh Spinach
- Bleu Cheese Crumbles
- Season the Tenderloin with Salt and Pepper
- Cook at 425-450 until it reaches at least 145 degrees internal temperature
- Let the meat rest for a few minutes before slicing
- Saute apples and pecan in a few tablespoons of butter over medium heat until apples are tender and beginning to brown on the edges
- Whisk together the honey, mustard, olive oil and vinegar for a quick dressing
- Add Sliced Tenderloin, Bleu Cheese, and Sauteed Apple mixture to fresh spinach greens and top with Vinaigrette
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