Oven roasted pork tenderloin, so good even Christopher Columbus himself would chow on it. With simple yet delicious baked beans on the side.
Today isn’t only a holiday, today marks the day of my 100th post! I would like to say thank you to everyone for all the kindness and support you have given to me in this short time I’ve been around!
So for my 100th post I’m sharing with you a juicy pork tenderloin with smokey and flavorful baked beans.
- 1 (1 pound) pork tenderloin
- salt and pepper to taste
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon chili powder
- 14g (1 tablespoon) olive oil
- 100g apple, chopped
- 1 (8 ounce) can tomato sauce
- ½ tablespoon soy sauce
- 2 teaspoons liquid smoke
- ¼ teaspoon mustard
- 2 tablespoon maple syrup
- 1 (15 ounce) can pinto beans, rinsed and drained
- Preheat oven to 425 degrees. Pat pork dry. Mix salt, pepper, onion powder, garlic powder and chili powder together in a bowl and rub all over pork.
- Heat oil in an oven safe pan over medium high heat. Add pork to the pan and cook 4-9 minutes rotating until all sides are evenly browned. Remove pork from pan.
- Add apple and all remaining ingredients and bring to a boil. Return pork tenderloin and place pan in oven.
- Bake for 12 minutes or until the internal temperature reaches 140 degrees.
- Place pork on a cutting board and let rest 5 minutes. Heat pan over medium heat and cook for 2-3 minutes or until the bean mixture is nice and thick
- Slice Pork and serve with beans.
Pin Oven Roasted Pork Tenderloin with Quick Baked Beans
What are some of your favorite holiday meals?
Do you do anything special on Columbus day?