It seems that the colors of Fall haven't lasted very long this year. Thank goodness the flavors I associate with Fall can stick around as long as I want.
It's Thursday and it's time to start thinking about what's cooking for the weekend. One of the luxuries of cooking on the weekends is I am not as hurried as I am during the week.
When pork tenderloins are on sale, I stock up. They are lean, versatile and so easy to grill, roast. marinate, or braise.
Preheat your oven to 425 degrees.
Take one package of pork tenderloin which contains two pieces of pork. Use a sharp knife and remove the silver skin. Thoroughly coat each tenderloin with extras virgin olive oil. In a small bowl combine 2 tablespoons of McCormick's Montreal Grill Seasoning, 1 teaspoon of lemon zest and 1 spring (about 1 teaspoons) of chopped thyme leaves. Massage seasoning mixture into the tenderloins and roast for 25 - 30 minutes. Remove, tent with foil and allow the tenderloins to rest so the juices will re-distribute. Carve on an angle.
While the tenderloins are roasting, peel and slice 3 Golden Delicious apples. Melt 4 tablespoons of butter in skillet over medium heat and saute apples for about 15 minutes until they are tender tender. Season with a pinch of cinnamon, a pinch of salt and sprinkle 2 tablespoons of AP flour over the apples, toss to combine. Squeeze the juice from half of the lemon over the apples and then sprinkle 1 tablespoon of sugar.
Arrange the apples over the pork to serve. It doesn't get much easier than this!