Hello, my fellow food lovers!
As the leaves paint the landscapes in hues of amber and gold, our appetites begin to crave the comforting warmth of autumn flavours. And what could be more fitting for this colourful season than a dish that combines succulence with the sweet-spiced influence of cider and apples?
Today, I’m incredibly thrilled to share with you a recipe that’s close to my heart: Slow-Roasted Cinnamon Apple Pork Tenderloin with a Warm Barley Salad. Just typing out the name has my mouth watering and kitchen smelling like a warm hug!
Since my youth, the smell of cinnamon has always transported me back to fond memories of my family’s kitchen, especially during the autumn. Cinnamon’s magical aroma makes me feel right at home, and pairing it with tender pork—oh, it’s nothing short of divine!
Now, before I get carried away with sensory memories (as I so often do), let’s talk about this beautiful dish. Pork tenderloin is a wonderfully lean cut that’s just begging for flavors that contrast its subtle taste and that’s exactly what we’re doing today. We’re giving it a rubdown with a sweet coat of brown sugar and cinnamon, and then roasting it to perfection with slices of apple. As it cooks, the apples caramelize, their fruity sweetness mingling with the spices to create a beautiful crust on the pork.
But where is the tenderloin without its dance partner? That’s where the warm barley salad comes in. Barley is an unsung hero in my books. It has this delightful chewiness and an earthy flavor that stands up to bold tastes—perfect for our fall-themed fiesta. I toss it with roasted butternut squash, caramelized onions, nutty walnuts, and tart cranberries, drizzled with the richness of balsamic and olive oil. Each spoonful of this salad is like a step through a crunchy autumn leaf pile—satisfying and a bit whimsical.
Bringing this dish to your table not only provides a wholesome and hearty meal, but it also conjures the essence of autumn. It’s like delivering a bit of the season’s best right onto your family’s plates. I heartily recommend enjoying this meal with loved ones, as the tenderloin slices are shared and the salad is passed around, stories and laughter become part of the seasoning.
I don’t know about you, but every time I cook, I feel like I’m taking part in an age-old tradition of nurturing and creating memories. This Slow-Roasted Cinnamon Apple Pork Tenderloin with a Warm Barley Salad is more than just a meal—it’s a celebration of seasonal change, of family, and of the simple joy that cooking with love brings to the table.
So, tie on your aprons, preheat those ovens, and let’s bring autumn to life in our kitchens. I can’t wait to hear all about your experiences with this recipe—be sure to leave a comment below or share your pictures tagging [Your Blog’s Hashtag]. I’m always overjoyed to see the wonderful dishes you all create from these little culinary adventures we embark upon together.
Stay cozy, keep cooking, and until next time, cherish the flavor of the moment.
Warmest wishes,
Al
Ingredients
– 1 pork tenderloin (about 600g)
– 2 apples, peeled and thinly sliced
– 1/2 teaspoon ground cinnamon
– 1 tablespoon brown sugar
– 1 tablespoon olive oil
– 2 sprigs fresh rosemary
– Salt and pepper to taste
For the Warm Barley Salad:
– 150g pearled barley
– 700ml vegetable stock
– 1 red onion, finely chopped
– 1 garlic clove, minced
– 100g butternut squash, diced into small cubes
– 2 tablespoons dried cranberries
– 30g walnuts, chopped
– 2 tablespoons extra virgin olive oil
– 1 tablespoon balsamic vinegar
– Salt and pepper to taste
– Fresh parsley, chopped, for garnish
Method
1. Preheat your oven to 175°C (350°F).
2. Prepare the pork tenderloin by patting it dry with paper towels. Season all sides with salt and pepper.
3. In a small bowl, mix together the ground cinnamon and brown sugar.
4. Rub the olive oil all over the pork tenderloin, and then sprinkle with the cinnamon-sugar mixture to coat it evenly.
5. Place the sliced apples in the bottom of a roasting dish and lay the seasoned pork tenderloin on top. Place the rosemary sprigs around the pork.
6. Roast in the preheated oven for 25-30 minutes, or until the pork reaches an internal temperature of 63°C (145°F). Once cooked, remove from the oven, cover loosely with foil, and let it rest for about 5 minutes before slicing – this ensures the pork will be succulent and juicy.
7. While the pork is roasting, rinse the pearled barley under cold water.
8. Bring the vegetable stock to a boil in a medium saucepan. Add the barley, reduce heat to a low simmer, and cover. Cook for 25-30 minutes until the barley is tender but still chewy.
9. Five minutes before the barley is done, heat a non-stick skillet over medium heat. Add the extra virgin olive oil, followed by the red onion, garlic, and butternut squash. Sauté for 5 minutes until the vegetables are just starting to soften.
10. Drain any remaining liquid from the cooked barley and add it to the skillet with the vegetables. Stir in dried cranberries and chopped walnuts, and continue sautéing for another 2-3 minutes.
11. Drizzle balsamic vinegar over the barley salad, and season with salt and pepper to taste. Toss everything together well.
12. To serve, slice the rested pork tenderloin and arrange it on a platter. Serve alongside the warm barley salad, garnished with fresh parsley. Enjoy the balance of savoury, tender pork with the sweet, spiced flavour of the roasted apples and the hearty, wholesome barley salad.
