There's a reason that pictures and drawings of pigs roasting often show a tart apple between the poor swine's gums; pork and apple just goes together. We could probably delve into the chemistry of why, with a few spreadsheets and charts, but for what? You can taste the goodness for yourself, with the apple butter and pork medallions seasoned with cinnamon and chipotle tangoing on your tongue. Roast beets and carrots garnished with tangy goat cheese only augment the flavors, sealing the argument that pork and apple deserve their dynamic duo reputation.
Peel, trim, and quarter carrot lengthwise. Cut quarters into ½" pieces.
Stem and mince parsley.
Trim ends off beet, peel, and cut into ¼" dice.
Pat pork tenderloin dry.
Start the Vegetables
Place beet on prepared baking sheet and toss with ½ tsp. olive oil and a pinch of salt and pepper. Spread into a single layer and roast 10 minutes.
Once roasted, move beets to one side of prepared baking sheet. Place carrot next to beets and season with a pinch of salt and pepper. Spread beet and carrot into a single layer on their sides. Roast 8 minutes.
Beet and carrot will finish cooking in a later step.
While vegetables roast, sear tenderloin.
Sear Pork Tenderloin and Finish Vegetables
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Place pork tenderloin in hot pan and sear on two sides until browned, 2-3 minutes per side.
Carefully, move beet and carrot to one side of prepared baking sheet. Transfer pork tenderloin to prepared baking sheet and season with seasoning blend.
Roast until beet and carrot are tender and pork tenderloin reaches a minimum internal temperature of 145 degrees, 8-10 minutes.
Wipe pan clean and reserve.
While vegetables roast, make apple butter.
Make the Apple Butter
Place applesauce in pan used to sear pork tenderloin over medium-high heat. Stir constantly 1-2 minutes.
Remove from burner. Stir butter into applesauce until completely melted.
Finish the Dish
Plate dish as pictured on front of card, garnishing with goat cheese
(breaking it up with your hands if needed) and parsley. Bon appétit!