Apples and pork are the perfect pairing. I served this dish along side some Swiss chard and farro. The best part is leftovers!!
1 1/2 lb pork tenderloin
2 TBSP cornstarch
2 tsp cinnamon
2 TBSP brown sugar
2 apples, sliced & cored
2 TBSP raisins
1/2 c white wine
Salt and pepper pork and place in a roasting pan.
Combine cornstarch, brown sugar and cinnamon. Toss apple spices in the mixture a few at a time to coat. Place in roasting pan. If you have left over sugar mixture sprinkle over the top of the port, toss in raisins. Pour wine over top.
Cover and roast for 30 minutes. Baste pork and continue to cook until pork is 150 – 155, about 20 minutes.
Allow to rest 10 minutes. Slice and serve.
30 min uncover .