Sunday Supper | Roasted Pork Tenderloin, Homemade Applesauce, Charred Brussels Sprouts, Mashed Potat
As some of you know, a few years ago my father and I made up a special event that we like to call "Sinatra Sunday". On a Sunday, we all gather together as a family and make a delicious traditional Sunday meal while listening to Frank Sinatra. There is something about his crooner voice that makes me want to spend all afternoon with my family in the kitchen and all evening eating and drinking wine. The Sunday meal with family is a sacred time for me. It is so important to have one day a week that I devote to just my family (and maybe close friends). We try really hard not to make any plans for Sundays unless it is with family. No business meetings or shopping trips! We spend the whole day together and then sit down, at the dinner table, listen to good music, and eat good food.
Two Sundays ago, we went to Bellewood Acres which is an apple farm and picked 20 pounds of Fuji apples (see that post here). Since we really had an abundance of freshly picked fruit, I tried to incorporate apples into our meal that night. I came up with this delicous menu and started putting it together as soon as we got home. I started the applesauce first, then made the pie, and continued with the pork, brussels sprouts, and finally the mashed potatoes. I really liked the sweetness and tartness of the freshly made applesauce with the tenderness and savoriness of the pork. I usually try to serve dinner at 7 but am considering changing Sunday Supper to 5:30 or 6 so that we can all have a leisurely evening and Lucia doesn't have to go straight into bedtime routine right after we eat.
I will be posting each recipe on a different day this week so stay tuned!
This is the first installment of my Sunday Supper Post! You can see the rest of the menu here:
Charred Brussels Sprouts and Mashed Potatoes
Roasted Pork Tenderloin
1 Boneless Pork Tenderloin Roast, 2 1/2 Pounds, Tied with Kitchen Twine
1 teaspoon of Whole Fennel Seeds
Zest from an Orange
1 teaspoon of Dried Rosemary
2 teaspoons of Kosher Salt
1/2 teaspoon of Freshly Ground Black Pepper
Preheat oven to 425°F. Coarsely grind salt, pepper, fennel seeds, orange zest, and rosemary together. I used a mortar and pestle, you could also use a spice grinder or food processor. Transfer the pork to your cast iron skillet or other heavy-bottomed, oven-proof skillet. Roast for 40 minutes. Insert an instant read thermometer and continue roasting until thermometer reads 140°F, about 10 minutes. Let rest 10 minutes before removing twine and slicing. Serve and enjoy!