Pork Tenderloin “make it up as you go” Clay Pot

Have done pork tenderloin in a clay pot several times, but this time was the most successful by far in the taste department.  Just kind of made it up as I went.  Clay Pot cooking for the uninitiated uses a 2 part clay pot that you soak in water, put the food in, place in a cold even and then cook so that the food steams and cooks.   While the clay pot produces wonderfully tender food, this recipe could be done in a Le Creuset or other dutch oven.  Serves 2-4 depending upon size.  Prep time 30 minutes, cook time 60 minutes.  If using a clay pot, soak per manufacturers instructions first.

Ingredients:

• One large or two small pork tenderloins cut into halves and trimmed of silverskin and other “goobers”.
• 4-5 red potatoes sliced thinly
• 1 large or 2 medium onions sliced thinly
• 2 tart (like granny smith) apples peeled and sliced
• 1/2 – 3/4 cup chicken broth
• 1 tsp apple cider vinegar
• olive oil
• salt and pepper
• thyme
• parsley flakes or fresh italian parsley

Sauté onion in olive oil until translucent and soft in a heavy bottom pot.  If not using a clay pot, use the dutch oven you are going to finish in.  Remove onion to a plate or dish.
Turn up heat and brown pieces of salt and peppered pork tenderloin.  Only do one or two pieces at a time to prevent them from stewing.  Remove to a plate or dish.  (these should be browned but not cooked, use high enough heat to brown well, but not burn.)

In clay pot (or dutch oven) assemble as follows:

• about half the onions on the bottom of the pot
• about 1/3 the apple slices
• pork with a sprinkling of thyme and parsley
• the rest of the onions
• then layer apples, potatoes, salt and pepper, thyme, parsley and repeat
• carefully pour in chicken broth on the side to keep from washing away seasoning and add the apple cider vinegar

Cook at 425 for 50 – 60 minutes until done.  (Note:  clay pots go in a cold oven.)

Clay pot out of the oven after cooking with lid removed.  Pork, onions and apples are buried underneath the potatoes.


Plated food.  Steamed broccoli was accompaniment: