This time of year for me is all about family, friends and gathering around the dinner table to enjoy the comfort of good food and company. However, entertaining and cooking can add a lot of work to the already busy holiday season. It’s nice to have a few go-to family meals that are sure to impress, yet easy to create and easy on your pocketbook.
That’s why I wanted to share this harvest inspired recipe, Apple & Maple Marinated Rotisserie Pork Tenderloin with Apple & Fennel Salad. Not only is this pork delicious, but cooking two pork tenderloins in my Ronco EZ-Store Rotisserie oven at the same time is a great way to feed a crowd affordably and easily. This entire meal costs about 30 dollars and will easily feed 6 people.
Apple & Maple Marinated Rotisserie Pork Tenderloin with Apple & Fennel Salad
- 2 pork loins, 1-1 1/2 pounds each
(match sizes to ensure the same cooking time)
- Olive oil spray
- Salt and pepper
- 1 cup unfiltered apple juice
- 1/4 cup apple cider vinegar
- 1 tbsp. maple syrup
- 1/4 cup soy
- 1/2 tsp. garlic powder
- 1 tsp. allspice
- 1 tsp. fresh cracked pepper
Apple and Fennel Salad
- 3 small to medium honey crisp apples, diced and seeded
- 2 tbsp. apple cider vinegar
- 1 small to medium fennel bulb, shaved
- 1/4 cup olive oil
- 1/2 cup chopped walnuts
- 1/4 sea salt
- 1/2 black pepper
- Prepare the marinade. Place both tenderloins in a quart sized freezer bag. Place the bag in a large bowl to prevent any spills. Top pork with all the marinade ingredients. Secure bag and shake lightly to combine ingredients. Marinade for 1 hour. The combination of the apple juice and vinegar really works to tenderize and flavor the pork, however don’t leave it to marinade for too long (over 3 hours) because it will break down the meat too much.
- To cook remove pork from marinade, skewer each tenderloin onto each of your rotisserie spit rods. Spray the tenderloins with olive oil and generously salt and pepper each. Secure the tenderloins with rotisserie sting by tying each tenderloin to the other on the outside of the tenderloin.
- Place tenderloins into the rotisserie and cook for 45 minutes. If using a meat thermometer internal temp should be 145° F, otherwise test pork with a knife by piercing and making sure the juices run clear.
- While pork is cooking prepare apple and fennel salad. Cube apples and toss with the 2 tablespoons of apple cider vinegar. This prevents them from browning as well as being a base for your flavor. I used my Ronco Veg-o-Matic™ to make light work of cubing the apples.
- Shave fennel and add to apples. Toss in walnuts and olive oil. Add sea salt and fresh cracked pepper. Then toss ingredients to mix.
- Place cooked tenderloins on serving plate, then slice into portions and top with apple and fennel salad.
To finish this dish off, I recommend this wonderful wine I found at my local Trader Joe’s, La Mano Mencia from Bierzo Spain, for just $6.00! The fruity brightness of this red wine was a perfect match for the acidity of this pork dish. With this thrifty wine and this inexpensive amazing dinner, you can afford to have a couple of extra dinner parties this fall.