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.
Trim ends off beet, peel, and cut into ½" dice.
Pat pork tenderloin dry.
Start the Vegetables
Place beet on prepared baking sheet and toss with ½ tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and roast in hot oven, 10 minutes.
Once roasted, carefully move beets to one side of baking sheet. Place carrot next to beets and toss with ½ tsp. olive oil, ¼ tsp. salt, and a pinch of 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.
Finish Vegetables and Cook Pork Tenderloin
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 baking sheet. Transfer pork tenderloin to empty space on 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, 10-12 minutes.
Wipe pan clean and reserve.
Make the Apple Butter
Add applesauce to pan used to sear pork tenderloin and place 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 vegetables with goat cheese (breaking it up with your hands if needed). Bon appétit!