Where's the beef?: Tuesday Tenderloin

Ready yourself for a plosion of deliciousness in your opening through which food passes into the body!!

Indeed, this dish is so smart and wonderful I felt the need to "Webster" even the most simple of words!! I bet you didn't realize that one of the days of the week was named after my family's tenderloin recipe. In fact, it's referred to as Tuesday Tenderloin bc I am told it was a standard on Tuesday night - kind of like Monday Meatloaf... this is my "tuesday tenderloin" with a Mandy spin.

The component parts of our combination today (ingredients: Webster)

4 tbsp Olive Oil (use 2 tbsp at a time - NOT ALL 4 to start with)
1tbsp flour
Salt to taste (as always) I like salt - my hubby not so much
1 1/2 tsp sage
1tsp garlic (California style)
1 tsp thyme
1/2 tsp allspice
1/2 tsp paprika
1 tbsp onion powder
1 tsp of parsley
2 apples (red delicious is what I use) cored first and then thinly sliced
1 cup of apple juice
1 cup of white wine (Reisling is what I used)
(cornstrach as needed)
Large Tenderloin (I use pork)

Let's see how well you follow a channel or direct course of thought or action (directions: Webster)
Mix ALL of your dry spices (including salt and flour) into a bowl.

Coat both sides of your tenderloin generously. SAVE mixture that you just coated your tenderloin with until later in this process!! You will see why this is such a smart dish!!

Heat 2 tbsp of olive oil in a skillet on the stove top and place tenderloin in oil - cook until seared brown on both sides of tenderloin.

Remove tenderloin from skillet... place thinly chopped apples and cook for 2-3 minutes (again until tender).

Stir in juice, wine, butter, the remaining 2 tbsp of olive oil and remaining seasoned flour until mixed well. Use the cornstarch now to thicken up (remember to use with caution - NO MORE than 1-2 level tsp) You have just created a "sauce" of sorts - something pleasing to eat that is considered rare or luxurious - fineness (delicacy: Webster)... Now wasn't that smart? Cooking your main course and a sauce made from the thickened and seasoned juices of the cooked meat all in one skillet!! Bring to a boil!

Place cooked tenderloin in a casserole dish (sprayed with cooking spray) and cover in the fried apples.

Pour the thickened goodness over and around your tenderloin and apples. I generally add a half a cup to a cup of water here to keep the moisture in the tenderloin as well as to keep the sauce from thickening too much while in the oven...

Allow your tenderloin to cook at 400 degrees uncovered for 30-40 minutes depending on the thickness of your cut of tenderloin - mine was VERY thick here so I cooked it for 40 minutes...