Ingredients

6 lemons
1 1/2 tablespoons salt
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
2 pork tenderloins (about 1 1/2 pounds total)
Honey Roasted Applesauce, recipe follows

Directions

Preheat oven to 425
degrees F.

Finely zest the lemons.

Using a mortar and pestle, work the salt and lemon zest together. Add a few turns of black

pepper and 1 tablespoon of olive oil. Stir to blend. Rub the lemon salt mixture all over
the pork.

In a large saute pan heat the remaining 1 tablespoon of olive oil until hot but not
smoking, add tenderloins to pan and sear on all sides, about 5 minutes total. (If you have
a small pan, sear 1 tenderloin at a time.) Move pan with pork to the oven and cook until a
meat thermometer reads 155 degrees F, about 6 to 8 minutes.

Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the
tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with Honey
Roasted Applesauce.

Ingredients

Honey Roasted Applesauce:
6 apples, Gravenstein or McIntosh
2 tablespoons sweet butter
2 tablespoons fresh lemon juice
1/2 teaspoon finely ground sea salt, preferably gray salt
1/3 cup honey

Directions

Preheat oven to 425 degrees F.

Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks.

Heat a medium saute pan on medium-high heat with the butter in it. When the butter begins
to brown add the lemon juice and cook for 30 seconds. Stir in the apples and salt. Saute
for 3 to 4 minutes until the edges just begin to color. Add the honey and put in oven for
about 15 to 20 minutes until the apples are soft and lightly caramelized.

Mash with a fork for a chunky version, or put in food processor for a smoother sauce.
Serve warm, room temperature or cold.

Yield: 4 to 6 servings

Cook's Notes: Most applesauce recipes call for cooking the apples on the stovetop from
start to finish. I prefer to start them on the stovetop and then finish them in a hot
oven. The oven heat concentrates their flavors by drying and caramelizing them slightly.

Although I have suggested a couple of apple varieties, you can use what good cooking
apples are available in your area.