- 1 tbsp extra virgin olive oil
- 1 pork tenderloin (about 1 1/2 lbs.)
- Salt and pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
For the apples
- 1 tbsp coconut oil
- 1 small white onion, peeled and diced
- 1 green apple, peeled and diced
- 2/3 cup orange juice
- 1/2 tsp cinnamon
- Pinch of ground cloves
- Pinch of salt
- 1 tbsp lemon juice
- 6 cups fresh spinach
- Horseradish sauce, to serve
1. Preheat the oven to 425 degrees F. To cook the apples, melt the coconut oil in a saucepan over medium heat. Sauté the onion for 4-5 minutes until soft. Add the apple, cinnamon, cloves, salt, and 1/3-cup of orange juice. Cook for 5 minutes, stirring occasionally, and then add the remaining orange juice. Cook for 10 more minutes, and then add the lemon juice and a splash of water if necessary to prevent the apples from sticking to the pan. Cook about 5 minutes further until the apples are completely golden and caramelized.
2. Meanwhile, heat one tablespoon of olive oil in a large ovenproof skillet over medium heat. Season the pork generously with paprika, garlic, salt, and pepper. Sear for 6-8 minutes, turning to brown on all sides.
3. Transfer the skillet to the oven and cook for 15-20 minutes, until a meat thermometer registers 150 degrees in the thickest section of the meat. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
4. Place the washed, slightly damp spinach in a pot over medium-high heat and cover. Cook for 3-4 minutes until wilted.
5. To serve place a handful of spinach and caramelized apples onto a serving plate and top with slices of pork loin and a dollop of horseradish sauce.