Recipe(tried): Tender Pork Tenderloin and Apple, Dried Cherry and Walnut Salad with Maple Dressing

Dressing.

For those of us who have complained about the dryness of today's pork, this is a wonderful recipe. A little more involved than just roasting it, but very easy, and came out so tender and juicy.

If your pork becomes seared before 10 minutes have elapsed, you might want to add a few minutes to the oven time. I left it in the oven for 12 minutes after 10 minutes of searing, and it was perfect for us, just the slightest suggestion of pink when cut that quickly disappeared.
Be sure to let it sit in the covered skillet for the 10 minutes and then spoon a little liquid over the slices.
The pork tenderloin recipe was clipped from a parade magazine and the salad adapted from Bon Appetit. We also had baked buttercup squash and steamed broccoli.

TENDER PORK TENDERLOIN

As pork is bred very lean these days, searing the meat holds in the juices. It is therefore a very important step.

1 pork tenderloin (about 1 pound)
1 clove of garlic, cut into slivers
Salt and pepper, to taste
1/2 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1/2 cup chicken broth
1/2 cup dry white wine

1. Preheat the oven to 400 F.

2. With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper, and cumin.

3. Place the oil in an oven-proof skillet and sear the tenderloin well on medium-high heat for about 10 minutes, turning the meat over as it browns.

4. Add the chicken broth and white wine to the pan and place it in the oven for 10 minutes. Remove it and let it rest for 10 to 12 minutes, before carving. It will continue to cook as it sits. Slice and serve immediately.

Makes 2 servings.

This salad dressing is simply wonderful. Not as sweet as you might think. I think it would be great with pears, also.

APPLE, CRAISIN AND WALNUT SALAD WITH MAPLE DRESSING

For Maple Dressing
2 tablespoons mayonnaise
2 tablespoons pure maple syrup
1 1/2 tablespoons white wine vinegar
1/2 teaspoon sugar
3 tablespoons vegetable oil

For Salad
2 1/2 ounces mixed baby greens (about 5 cups lightly packed)
1 gala apple, peeled, cored, sliced and slices halved
1/4 cup craisins
1/4 cup broken walnuts, toasted

For dressing:
Whisk mayonnaise, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)

For salad:
Toss greens, apples, cherries, and 2 tablespoons walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 2 tablespoons walnuts and serve.

Makes 2 servings.