Pork Roasted Tenderloin with Appled Sauce, Appled Wild Rice, and Greens

Here's another reason that I bought the most recent cookbook, The Perfect Recipe for Losing Weight and Eating Great, from Pamela Anderson. The original recipe (before I adapted it) appeared in Food & Wine Magazine. I also made another of her featured recipes in that issue, the Brown Sugar Custards.

When I think of this dish, I think of an an episode of the Brady Bunch when Peter was talking to Alice about dinner and he imitated her in a Humphrey Bogart voice saying "Pork chops and apple sauce." Do you remember that episode? Well, Alice had the flavor combination down! Pork and apples go very well together.

I was very pleased with the dish. The flavors were spectacular! I will absolutely make it again and perhaps serve it to friends. I intensified the flavors of the sauce, adding extra apple and then straining it at the end and leaving the wonderful fruity flavors in the sauce that went over the tender, perfectly seasoned and cooked pork tenderloin. I placed the tenderloin on top of a bed of seasoned Swiss chard with red pepper flakes and onion. All of that lay on top of a bed of wild rice that I boiled in part water, part apple juice, ever more adding apple to the dish. It was good stuff!