Pan-roasted pork tenderloin with sorghum and roasted apples from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 21) by Hugh Acheson and Rinnie Allen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Frogcake on January 06, 2018

    As others have reported, the pork tenderloin was delicious and moist using this cooking method. I used date molasses in place of sorghum. Served with braised cabbage and roasted baby potatoes.

  • TrishaCP on January 01, 2018

    I followed the recipe to the letter, and it was amazing. The pork was perfect. Served with braised cabbage on the side as recommended, which was a perfect complement with the pork and apples.

  • Barb_N on March 15, 2017

    I made this with some changes- no apples, and no sorghum. I used maple syrup in the gastrique and diced instead of minced the veg to make up for the lack of apples. I will never look back- this method of roasting pork loin gave us the most tender and flavorful meal.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.