🎩 A Word from Captain Moonboot
The Department of Unlikely Food Partnerships at World Headquarters has announced a promising new development.
Apparently, apples and cheddar cheese have been conducting a secret culinary relationship for generations, and nobody thought to inform Captain Moonboot.
The Missus claims this is common knowledge.
The Captain has requested documentation.
Today's recipe combines juicy roasted pork tenderloin with tender caramelized apples, sweet onions, a little Dijon mustard and sharp cheddar cheese. It's a delicious combination of savoury, sweet and tangy flavours that looks considerably more complicated than it actually is.
Best of all, the entire operation can be completed in about 45 minutes.
Toad has expressed enthusiasm for the pork component but remains uncertain about the involvement of fruit.
Management has assured her that no apples will be permitted to interfere with the meat.
⏱️ Recipe Information
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 25–30 minutes
Resting Time: 5 minutes
Total Time: Approximately 45–50 minutes
🥘 Ingredients
For the pork:
- 1 pork tenderloin (approximately 1–1¼ pounds / 450–570 g)
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup shredded sharp cheddar cheese
For the caramelized apples and onions:
- 2 medium apples (Honeycrisp, Gala or Granny Smith)
- 1 medium yellow onion, thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 tablespoon apple cider vinegar
- ½ teaspoon dried thyme
- ¼ teaspoon ground cinnamon
- ¼ cup low-sodium chicken broth
- Salt and pepper, to taste
Optional garnish:
- Fresh chopped parsley
- Fresh thyme leaves
- Additional sharp cheddar
👨🍳 Instructions
1. Prepare the oven and pork
Preheat your oven to 400°F (200°C).
Remove the pork tenderloin from its packaging and pat it dry with paper towels.
Trim away any visible silver skin using a sharp knife.
Rub the tenderloin with olive oil and Dijon mustard.
Sprinkle evenly with garlic powder, thyme, smoked paprika, salt and pepper.
Allow the pork to rest at room temperature for approximately 10 minutes while preparing the apples and onions.
2. Prepare the apples
Core the apples and cut them into slices approximately ¼ inch thick.
Leave the skins on for additional colour and texture, or peel them if preferred.
Thinly slice the onion.
Moonboot Kitchen Observation: Apples are remarkably cooperative ingredients. Unlike certain household pets, they generally remain exactly where you put them.
3. Caramelize the onions
Heat the butter and olive oil in a large oven-safe skillet over medium heat.
Add the sliced onion and cook for approximately 6–8 minutes, stirring occasionally, until softened and beginning to turn golden.
Reduce the heat slightly if the onions begin browning too quickly.
4. Add the apples
Add the sliced apples to the skillet.
Sprinkle with thyme and cinnamon.
Cook for approximately 4–5 minutes, turning gently, until the apples begin to soften and develop some golden colour.
Drizzle with maple syrup and apple cider vinegar.
Stir gently to coat everything.
Add the chicken broth and simmer for another minute.
Transfer the apple and onion mixture to a bowl and set aside.
5. Sear the pork
Return the skillet to medium-high heat.
Add a little additional olive oil if necessary.
Place the seasoned pork tenderloin in the skillet.
Sear for approximately 2 minutes per side, turning until lightly browned on all sides.
This step develops additional flavour and gives the finished pork an attractive golden exterior.
6. Roast the tenderloin
Return the apple and onion mixture to the skillet, arranging it around the pork.
Transfer the uncovered skillet to the preheated oven.
Roast for approximately 12–18 minutes, depending on the thickness of the tenderloin.
Use an instant-read thermometer to check the thickest part.
The pork should reach an internal temperature of 145°F (63°C).
Cooking time may vary considerably, so rely on temperature rather than the clock.
7. Add the cheddar
Once the pork reaches its safe internal temperature, remove the skillet from the oven.
Transfer the tenderloin to a cutting board and loosely cover with foil.
Allow it to rest for at least 3 minutes, preferably 5.
Meanwhile, sprinkle the shredded cheddar over the hot apples and onions.
Return the skillet to the turned-off oven for 1–2 minutes, just until the cheese melts.
Alternatively, cover the skillet briefly and allow the residual heat to melt the cheese.
8. Slice and serve
Slice the rested pork into medallions approximately ½ inch thick.
Arrange the slices on a serving platter.
Spoon the warm caramelized apples, onions and melted cheddar around and over the pork.
Garnish with fresh parsley or thyme.
Serve immediately.
🌟 Captain Moonboot's Kitchen Notes
Choose the right cut: Pork tenderloin is naturally tender and cooks quickly. Don't confuse it with pork loin, which is considerably larger and requires different cooking times.
Make it economical: Purchase pork tenderloins when they're on sale and freeze them individually. One tenderloin generally provides four moderate portions.
Choose your apples: Granny Smith apples provide a pleasant tart contrast, while Honeycrisp and Gala are naturally sweeter.
Reduce the sweetness: Omit the maple syrup. The apples and onions provide plenty of natural sweetness as they cook.
Make it cheesier: Increase the cheddar to ¾ cup, although Captain Moonboot recommends obtaining written approval from the Department of Dairy Expenditures.
Try a different cheese: Aged white cheddar works particularly well. Gruyère is another excellent choice, although considerably more expensive.
Add vegetables: Sliced mushrooms or finely shredded cabbage can be cooked with the onions.
Make it dairy-free: Omit the cheddar and substitute additional olive oil for the butter.
Make ahead: Prepare the apple and onion mixture earlier in the day. Refrigerate until needed, then reheat while the pork cooks.
Leftovers: Refrigerate promptly in an airtight container for 3–4 days. Reheat gently until thoroughly hot to avoid drying out the pork.
Freezing: Cooked pork can be frozen for approximately 2–3 months. For the best texture, freeze the pork separately from the apples and cheese.
🍽️ Captain Moonboot's Serving Suggestion
For a proper World HQ autumn supper, serve the pork tenderloin with creamy mashed potatoes and steamed green beans.
The potatoes are particularly useful for soaking up the delicious apple and onion juices.
For something lighter, substitute roasted cauliflower or a simple green salad.
This dish would also work beautifully with roasted sweet potatoes or wild rice.
Captain Moonboot recommends placing the serving platter in the centre of the table and allowing everyone to help themselves.
The Missus recommends dividing the portions evenly before the Captain begins his customary investigation into whether anyone wants seconds.
🚨 WORLD HQ EDITORIAL NOTICE
The Department of Unlikely Food Partnerships has officially approved Recipe #34 for inclusion in Making Salsa: Recipes & Other Bad Decisions from Captain Moonboot.
Following extensive testing, the Department has determined that apples, onions, pork and cheddar cheese can coexist peacefully in a single skillet.
Captain Moonboot has described this as a significant achievement in interdepartmental cooperation.
The Missus has pointed out that the ingredients are not actually departments.
The Captain has requested that she stop complicating the metaphor.
Meanwhile, Toad has submitted an application for the newly established position of Director of Pork Quality Assurance.
Her proposed duties include supervising the slicing process, inspecting all pork before serving and personally disposing of any pieces deemed unsuitable for human consumption.
Management has rejected the application after discovering that her definition of unsuitable includes virtually every piece of pork in the kitchen.
Furthermore, the Department of Canine Safety has reminded everyone that the finished dish contains onions, which are toxic to dogs.
Toad has therefore requested that a small portion of plain, thoroughly cooked, unseasoned pork be reserved before the onions and other ingredients are added.
The Missus has agreed that an occasional small piece would be acceptable.
Captain Moonboot has asked whether he might also receive a sample before supper.
The Missus has reminded him that he is the cook.
The Captain has withdrawn his request.
Recipe #34 is officially ready for the World HQ cookbook! 🍎🐖🧀