1 1/4 to 1 1/2 lbs pork tenderloin, cut into 4 pieces
Instructions
Preheat the oven to 375. Toss the potatoes and bell pepper with the thyme, 1 tbsp olive oil, 1/2 tsp salt, and pepper to taste in a shallow baking dish. Transfer to the oven and roast until the potatoes are slightly tender, about 20 minutes.
Meanwhile, mix the applesauce, sour cream and nutmeg in a small bowl and set aside.
Pat the pork dry and season with salt and pepper. Heat the remaining 1/2 tbsp olive oil in a large skillet over medium-high heat. Add the pork and sear until browned on all sides, about 6 minutes. Transfer the pork to the baking dish with the vegetables and continue to roast until a thermometer inserted into the center of the pork registers 145, 15 to 20 more minutes. Transfer the pork to a cutting board and let stand 5 minutes before slicing. Serve with the roasted vegetables and creamy applesauce.
Originally Submitted
9/15/2011
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