Thursday, January 31, 2013

Balsamic-Mustard Pork Tenderloin and Some Stitching!

 I took the leap yesterday - I settled in for an afternoon of cross-stitching for the first time since an unsuccessful attempt around Halloween.  I chose a small pattern - this lovely freebie trinket - and set to work.  I think I should have finished a bit earlier than I did, because my hand ached for awhile last night, but I was so happy to be able to stitch! There is a huge difference between over-doing and being unable to close your fingers enough to hold the needle in the first place.

I will have this piece finished by today, and turned into a finished ornie sometime soon.

Our dinner was an easy and delicious meal of Balsamic-Mustard Pork Tenderloin, with Apples and Sauerkraut, but Michael had a very unfortunate accident.  This recipe calls for a pan that can go from stove-top to oven, and even though he had just removed it from the oven, he forgot and gripped the pan handle.  Ow!! I've done that before, and it's amazing how quickly our brains go to auto-pilot.   So if you try this, be very careful! He wound up spending the entire evening gripping a bag of ice.

Balsamic-Mustard Pork Tenderloin with Apples and Sauerkraut 

1 pork tenderloin, approx 1 lb.
1 tsp. crushed or ground cardamom
cracked black pepper and sea salt to taste
4 Tblsp. coconut oil
1/4 cup beef broth or red wine 
1 Tblsp. balsamic vinegar
2 Tblsp. Dijon mustard

Pat spices onto the pork tenderloin.  Heat coconut oil in an oven-safe saute pan, and sear pork tenderloin on all sides. (I cut the tenderloin into two pieces to fit the pan).

Preheat oven to 350F.  Core apples and slice them, adding them to the pan with the  pork, making sure they're coated with coconut oil.  Move pan to oven and let cook for about 25 minutes (or until meat thermometer inserted into center of the tenderloin reads 160F, and juices run clear).

Remove pan from oven (and DON'T FORGET THE HANDLE'S HOT!) to burner.  Remove tendeloin to a cutting board and let rest for 10 minutes - this keeps the juices from running out when it's sliced, so it will remain tender.

Remove apples from pan and turn into a serving dish.  If you're having sauerkraut, heat it separately in a pot if desired.

In the empty saute pan, use a spatula to loosen up any cooked on bits and add the broth or wine, balsamic vinegar and mustard, stirring constantly until it cooks down somewhat into a sauce. 

Slice the tenderloin into medallions, and return them to the pan with the sauce, turning to coat.

Serve with sauerkraut and apples.    

Shared with: 
The Gathering Spot, Anti-Procrastination Tuesday, Tasty TuesdaysFat Tuesday, Family Table Tuesday, Trick or Treat Link Party, Tutorial Tuesday, Tuesday Greens, Traditional TuesdayWicked Awesome Wednesday, Wellness Wednesday, Waste Not, Want Not Wednesday, Wheat-Free Wednesday, Real Food Wednesday,Whole-Foods Wednesday, Healthy 2Day Wednesday, Party Wave Wednesday, Transformation Thursday, Thursdays Treasure, Thrifty Thursday, Thank Your Body Thursday, The Homeacre Hop, The Delightfully Inspiring Thursday Party, Creative Juice, Simple Lives Thursday, Full Plate Thursday, Tasty Traditions, Keep It Real Thursday, Pennywise Platter, Fight Back Friday, Fresh Bites Friday, Gluten-Free Fridays, Get Real Frugal Friday, Foodie Friday, What I Am Eating, LHITS DIY Linky, Simple Meals Friday.


  1. Ooh, I can feel his pain! I've done that too, and learned to put an oven glove on th ehandle immediately it comes out of the oven, otherwise I invariably forget.The pork dish looks really lovely. And I looove the cross stitch, reminds me of stuff my Mum used to do.

  2. This looks so delicious! I love roast pork :)
    Thanks so much for sharing this on The HomeAcre Hop!

  3. Beautiful stitch work! I am making sauerkraut from scratch this week, so we will have to give this a try.

  4. This pork recipe looks yummy. I'm going to try it. Thanks for sharing!


  5. I love cross stitch! I haven't done it in ages though, my time mainly goes to knitting now. But, since my daughter is getting a little older I am thinking about teaching her cross stitch. The dinner looks amazing! And I frequently lose my head and grab a hot handle too. One thing I have been doing more lately is to immediately put an oven mit on the handle when I take it out of the oven, doesn't work for all pots, but some! Thanks for sharing at what i am eating!

  6. I hope the burn heals well.. The pork looks fantastic love the seasoning. Welcome to foodie friday hope to see more of you.

  7. This recipe looks very tasty! Thanks for sharing it with us on Wellness Wednesdays at

  8. Hi Lynda,
    This is a beautiful Pork Tenderloin and we will just love it. Have a great week and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  9. Your cross stitch is beautiful! :) I need to get back into that! I used to before kids then it took a back seat.
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Thanks for linking back to the Gluten Free Fridays post!

    Cindy from