Trouble With Toast

Publix Apron’s Simple Meals: Take Two | April 13, 2009

The second test of the Publix Apron’s Simple Meal program was a recipe for “Pecan-Roasted Pork Tenderloin, Georgia Chutney, Green Beans and Potatoes,” which can be found here.  I fiddled around with this one a little more than the previous; for example, I just browned some red potato wedges in butter instead of following the suggestions on the card.  I also sauteed some collard greens and rainbow chard instead of making green beans (the beans in the stores have looked flat out pitiful lately, and I have been getting beautiful, local, organic greens from my produce delivery lady).  Finally, the chutney was supposed to involve a can of this delicious Vidalia onion and pepper relish (found in Publix’s produce section), mixed and reduced with peaches and brown sugar.  I thought that would be too sweet, so I just heated the relish down a bit and left it at that.

The results?  Really yummy!  All of the elements of the pork worked very well together–the toasted pecans and the fried onions added great crunch, and the relish kicked in a nice oniony sweetness.  I undercooked the pork just a touch (which was intentional, as I like it less done than most), which meant that next-day leftovers were still tender.  Ditching the green beans for the collards/chard was definitely the right call–their heartier flavor held up much better to the pork.  I would definitely make this meal again, as it was easy and quite tasty.  So far, I feel like the Publix Apron’s Simple Meals offer fantastic ideas for main proteins, but the sides seem to be somewhat lackluster.

  • 1/2 cup pecan pieces
    1/2 cup French-fried onions
    1 tablespoon light brown sugar
    2 pork tenderloins (about 2 lb)
    1/2 teaspoon salt
    1/8 teaspoon pepper
    olive oil cooking spray

Preheat oven to 425°F. Coat baking sheet with cooking spray. Place pecans, onions, and sugar in food processor; process until coarsely chopped. Place mixture on plate.  Season pork with salt and pepper; roll in pecan mixture until well coated and place 1 inch apart on baking sheet. Bake 25–30 minutes or until internal temperature reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness.  Let pork stand 5 minutes; then cut into 1-inch-thick slices. Top with relish/chutney and serve.



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