I know that fall doesn’t officially start until September 22nd but y’all, I. am. ready. This year’s Texas summer has seemed especially restricting with all the COVID related closures of indoor activities. I am ready for some cooler weather and safe outdoor fun, especially for the kids. And most importantly, an end to the mosquitos. Not sure if it’s just here but the mosquitos have been insane this year. Ugh.
Anyways, onward to better times ahead. This pork tenderloin with apples and Brussel Sprouts is so delicious, super simple and just screams fall. The pork is marinaded then given a hard sear in a hot skillet before being roasted with fall vegetables. Don’t skip the final step of making the pan sauce with all the leftover marinade and pork drippings. It really takes this recipe over the top.
This recipe makes a meal in itself but I love serving it with some boiled sweet potatoes mashed with butter, sour cream, salt, pepper and a pinch of cinnamon to catch all those fabulous juices. So. Good.
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