I love the simplicity of this flavorful pork tenderloin dish. Roasting really accentuates the nutty flavor of the 7 Seed Crust blend and adds a satisfying crunch to each bite of the otherwise tender pork.
- 1 pork tenderloin (about 1 lb.)
- 2 Tbsp. Victoria Taylor’s 7 Seed Crust, divided
- 2 medium Braeburn or Macoun apples, cored and cut crosswise
- 2 large sweet potatoes (1-1 ¼ lbs.), peeled
- 1 large yellow onion
- 1 Tbsp. olive oil
- Salt to taste
Preheat the oven to 425°. Rub about 1 ½ Tbsp. of 7 Seed Crust onto pork tenderloin. Place in roasting pan.
For apples and vegetables, core apples and cut crosswise in half. Cut sweet potatoes and onion into 1-inch wedges. Combine oil and remaining ½ Tbsp. of 7 Seed Crust; mix well. Combine in large bowl with apples and vegetables; toss to coat with oil.
Place apples and vegetables in pan surrounding tenderloin. Bake 20-30 minutes or until pork is just cooked through.
Remove from oven. Internal Temperature should be at least 145°. let the tenderloin stand loosely covered with foil for 10 minutes before carving into thin slices. Arrange slices, apples and vegetables on serving platter.
NOTE: Remove the “silver skin” from pork tenderloin before cooking. Silver skin is the membrane sometimes left on the pork tenderloin after the fat has been removed. Simply, slip the tip of the knife between the skin and the meat and lift slightly as you slice it off.