TOM’S FAVORITE PORK WITH APPLE AND FENNEL WITH SPINACH by CHEF DAN:
Serves 4
INGREDIENTS:
1 pound pork tenderloin
1 tablespoon olive oil
1 fennel bulb, thinly sliced, fronds reserved for garnish
2 apples, peeled and cored and thinly sliced
1/3-cup rice wine vinegar
1 onion, thinly sliced
4 garlic cloves, minced
2 teaspoons cumin
1/4-teaspoon chipotle Chile powder
1/3-cup brown sugar
1/4-teaspoon ground cloves
1 teaspoon cinnamon
SPINACH:
18 ounce bag baby spinach
1 tablespoons olive oil
3 garlic cloves, minced
2 teaspoons caraway seeds
Kosher salt as desired
DIRECTIONS: (PRE-HEAT OVEN TO 400 DEGREES)
1. Line a baking sheet with foil.
2. Combine 1 teaspoon cumin, a little salt and chipotle chile powder.
3. Trim pork, coat with olive oil, cumin, salt, and chili powder.
4. Place pork on baking sheet and bake at 400 degrees for 20-30 minutes or internal temperature reaches 145 degrees. Let rest for 5 minutes.
5. In a skillet combine vinegar, brown sugar, cloves, remaining teaspoon cumin and cook 1 minute or until sugar dissolves.
6. Add fennel, onion, apples, and garlic, cook 15-20 minutes, stirring frequently.
7. In another skillet, heat olive oil over medium-heat.
8. Add garlic and caraway seeds, cook 1 minute.
9. Add spinach and cook until wilted, about 3 minutes.
10. Season with salt and garnish with fennel fronds.
ENJOY DAN: BON-APPETITE!!
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