Make-Ahead Monday/Pork Tenderloiny

“Find something you’re passionate about and keep tremendously interested in it.”
― Julia Child

So I have been pretty much obsessed with cooking and entertaining and eating my whole life, not sure in what order I would place them, but one does lead to another.

And the one thing that I have learned during my many years of cooking and eating is that the words “Make Ahead” are the two (or is it one) sweetest words in the cookataining world…yup I just made up that word.

Imagine my happiness when America’s Test Kitchen (love them as they try each recipe a bujillion times before publishing) came out with a new Make-Ahead cookbook.

Here it is on Amazon.

My new favorite

My new favorite


I, of course, needed to add it to my cookbook collection which is now numbering in the $$$$$’s. Do I need one more cookbook?…not a chance…Do I want one more cookbook?….you betcha! Is it an obsession when you can’t stop collecting?

So every other Monday…I will be writing about a recipe from one of my plethora of cookbooks and letting you know if it’s worth trying. I mean how many ways can you cook a fricken chicken…or a dorky porky….or a boasty roasty well…thousands…perhaps millions…




Here is the first recipe I tried from The Make-Ahead Cook and it was an appley, porkly winner…

Provencal Pork Tenderloin with Apples and Shallots

Recipe By: America’s Test Kitchen
Serving Size: 6


2 (1 pound) pork tenderloins, trimmed
1 tbsp. herbes de Provence, crumbled
salt and freshly ground black pepper
6 shallots, sliced 1/2 inch thick
3 Golden Delicious apples, peeled, cored, and cut into 1/2″wedges
2 tbsp. vegetable oil
1/2 tsp. sugar
To Finish and Serve
1 tbsp. unsalted butter


 To Prep: Season pork with herbs de Provence, salt, and pepper; wrap tightly with plastic wrap.

Place shallots, apples, oil, and sugar in 1-gallon zipper-lock bag, press out air, and seal;toss to coat.

 To Store: Refrigerate pork and apple mixture separately for at least one hour or up to 24 hours.

To Finish and Serve: Adjust oven rack to lowest position and heat oven to 350 degrees. Pat pork dry with paper towels. Heat oil in a 12-inch oven safe skillet over medium-high heat until just smoking. Place both tenderloins in skillet, spaced at least 1 inch apart, and cook until well browned on all sides, 8 to 10 minutes; transfer to plate.

4. Add apple mixture to now-empty skillet, discarding any excess liquid. Cook, stirring occasionally, until shallots and apples begin to soften and are lightly browned, 10-12 minutes.

5. Off heat, nestle tenderloins into apple mixture side by side, alternating thicker end to thinner end, along with any accumulated juices. Transfer skillet to oven and roast pork until it registers 145 degrees, 15 to 20 minutes.

6. Carefully remove skillet from oven (skillet handle will be hot). Transfer pork to carving board, tent loosely with aluminum foil, and let rest 5 to 10 minutes. Stir butter into apple mixture, season with salt and pepper to taste, and cover to keep warm. Slice pork into 1/2-inch-thick slices and serve with apple mixture.

Note: I cooked my pork longer than this recipe suggested…about 20 minutes longer.

Apply Porkly Wonder

Apply Porkly Wonder-photo from book

Pork & Apples....Yummo!

Now that’s a Tender Loin

Also, I didn’t peel the apples…too lazy…but it was yummy and we had leftovers! Hooray for Make Ahead!

Be still my heart…my hero, Ina Garten, is coming out with a Make-Ahead cookbook at the end of this month…thank you preorder! Now go cook something….

“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”
― Julia Child, My Life in France


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