June 26: Apple and Peach Pork Tenderloin

Cooking: Apple and Peach Pork Tenderloin. It's the start of summer and fruit will be coming around fast. This is an easy recipe that takes seasonal fruit and matches it with a meat that takes sweet flavours well. It has a few steps that are packed with a tonne of smaller steps. However, they are mostly technique tidbits that give you more control of your food.

Ingredients
Pork tenderloin
Apples (baking apples, not sauce apples)
Peaches
Sweet onion
A sweet white wine (e.g., gewurtzaminer)
Butter
Salt and pepper

Step 1: searing and sealing the pork
In a hot pan, add some olive oil. Don't use extra virgin because you will burn it; just simple olive oil. Season the tenderloin with some salt and pepper. To seal the meat you must sear it the entire way around. To keep it really juicy, melt a knob of butter in the pan and baste the meat. Just tip the pan up slightly to pool the liquid and spoon it over the meat. Roll the meat and repeat until golden brown the entire way around. Take the pork out of the pan and let it rest. It is very important you let it rest as you'll be cutting into it shortly.

Step 2: the fruit
Using the same pan (because all that searing left great flavours in the bottom of the pan), take your finely chopped onions and place them in the pan now at medium-high heat. If there isn't enough fat in the pan, add some more butter. Cook onions until transparent. Add sliced peaches and apples and saute. When the fruit is just getting soft, season with salt and pepper. Add enough wine to submerge the fruit. Reduce the mixture until fruit is well glazed.

Step 3: baking in flavour
Set the oven (or BBQ) pre-heated to 350*F. The pork has rested and can not be cut into without it losing a lot of juice. You want to be able to stuff the pork, so make a medial cut into the pork deep enough to facilitate adequate stuffing. The pork should still be raw inside after the searing. If it isn't then you've over cooked it. Add as much of the fruit into the cut as you can while still being able to close the meat. Place on foil for wrapping. Take the rest of the fruit and place around the pork. Tightly wrap the pork and fruit in the foil. Place in oven (or BBQ) for 12-15 minutes.

Remove and let sit. Cut into manageable portions. Serve with the wine.