I love being Irish!
- Carbohydrate 23.9800218750063 g
- Cholesterol 96.5861038977037 mg
- Fat 12.8930261113151 g
- Fiber 3.67800009995699 g
- Protein 25.5077264138398 g
- Saturated Fat 6.84843022784938 g
- Serving Size 1 1 Serving (282g)
- Sodium 165.333008160825 mg
- Sugar 20.3020217750493 g
- Trans Fat 1.23576569769959 g
- Calories 313 calories
Step-by-step
- Make stuffing: To potatoes, add butter, onion, apples, herbs, salt and pepper. Mix well.
- Rub meat with salt, pepper and butter. Pour cider or water into 3 -quart casserole dish. Place meat along edges of dish.
- Cover loosely with foil and bake 1 hour at 350 degrees
Pork tenderloin demands strict adherence to thermal limits because lean muscle fibers seize and dry out rapidly above 145 degrees Fahrenheit. Combining lean meat with a moisture-rich potato and apple stuffing inside a covered casserole creates a humid thermal environment that buffers the protein against direct radiant heat. Coarsely mashed potatoes retain pockets of air and starch granules that absorb rendered pork fats and fruit juices during the one-hour bake at 350 degrees.
Managing Moisture and Texture
Cooking pork alongside high-moisture ingredients requires balancing steam generation and browning. Covering the three-quart casserole loosely with aluminum foil for the duration of the cooking time traps volatile aromatic compounds from the fresh sage, thyme, and hard cider while preventing the exposed meat surface from scorching. Chopped cooking apples release malic acid and pectin as they soften, which naturally tenderizes the surrounding potato matrix and balances the rich dairy fats from the butter.
- Check internal meat temperature with a digital probe inserted into the thickest portion before removing the dish from the oven.
- Adjust liquid levels by substituting dry white wine for hard cider at a one-to-one ratio if apple cider is unavailable.
- Store leftover portions in an airtight container in the refrigerator for up to three days.
