Author Notes
Apples, juicy red tomatoes and sweet potatoes always make me think of fall. This was developed to use all those Fall apples. The app flavors and pork go well together. —Greg Fontenot
Ingredients
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2 tablespoons
olive oil
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1
onion, chopped
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1
navel orange
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1/4 cup
brown sugar
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1/4 cup
balsamic vinegar
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1 teaspoon
salt
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1
can (15-3/4 ounces) cut sweet potatoes in syrup, undrained
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1
can (14-1/2 ounces) diced tomatoes, undrained
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2
tart apples, chopped
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2
pork tenderloins
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1/2 teaspoon
ground black pepper
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1 teaspoon
salt
Directions
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In a large skillet, heat oil over medium heat. Add onion; cook and stir 4-5 minutes or until softened. Reduce heat to medium-low; cook 20-25 minutes or until golden brown, stirring occasionally. Add garlic; cook 1 minute longer.
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Finely grate peel from orange. Cut orange crosswise in half; squeeze juice from orange. Stir brown sugar, vinegar, 1/8 teaspoon salt, orange peel and orange juice into onion mixture. Bring to a boil; cook 6-8 minutes or until liquid is almost evaporated.
Stir in sweet potatoes, tomatoes and apples. Return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until apples are tender and liquid is almost evaporated, stirring occasionally.
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Sprinkle pork with pepper and remaining salt. Grill, covered, over medium heat 18-22 minutes or until a thermometer reads 145°, turning occasionally. Let stand 5 minutes before slicing. Serve with ragout.
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