Ingredients
- 1 package (2 tenderloins) pork tenderloins
2 tablespoons EVOO - Extra Virgin Olive Oil, plus extra for drizzling
1 small fennel bulb, cored and chopped, plus a handful of the fronds, chopped
1 small onion, chopped
2 garlic cloves, finely chopped or grated
1 firm apple - such as Gala or Honey Crisp - peeled, cored and sliced
4 to 5 sprigs thyme, leaves removed and chopped ( I used Dry Thyme Rub, since that was what I had)
Salt and pepper
1/2 cup apple juice or cider
1 cup fresh breadcrumbs
Description
Great Early Fall Dish From Racheal Ray. She Used 2 Large Tenderloins, But I Chose To Use Four Lean Loin Chops. The Servings For This Recipe Are Large, Based On A Full 5 Oz Chop.
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter