Lychee Pork Tenderloin with Sweet-Tart Apple Sauce

It’s December! That’s why I haven’t written…it’s law school finals time! Fortunately, I have one more left (tomorrow).

But I have SOOOO many recipes to post! Just because it’s finals time doesn’t mean I’m no longer cooking. Oh no, the cooking must go on! It’s one of my favorite parts of the day.

For this recipe I added a special little ingredient, one which I discovered back in October when I went to Schnebly Redland’s Winery where two of my friends got engaged! We all loved the Avocado wine, but unfortunately I couldn’t find some in Publix so I picked this one up. It is their best-seller. It is VERY sweet and thus I recommend it as a dessert wine. My mom and I drank some while we were decorating our Christmas tree a few weeks ago.

Anyway, I had some left over and I wanted to see what it would be like as a marinade for pork:

Lychee Pork Tenderloin with Sweet-Tart Apple Sauce


  • Pork tenderloin
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder
  • Dried parsley
  • Lychee Fruit Wine (see the picture below):

  • 2 Gala apples, peeled and cut into thin slices
  • 1 tbsp. brown sugar
  • 1 tbsp. butter
  • 1 tsp. lime juice
  • 1 tbsp. flour
  • a dash of cinnamon

Directions for the pork:

Marinate with salt, pepper, garlic and onion powder, dried parsley, and Schnebly Redland’s Lychee Fruit Wine. Bake at 375 for 50 minutes or until meat thermometer reads at least 160F.

Directions for the Sweet-Tart Apple Sauce (adapted from Rachael Ray‘s recipe for apple sauce with pork chops)

Melt the butter over medium heat and add the apples. Cook, stirring often, about 10 minutes or until apples are tender. Sprinkle in the sugar and continue tossing for another minute. Add the flour, cinnamon, and lemon juice. Stir one more minute. Serve on top of pork.

A tasty little dish! Ooh, I need to improve my picture-taking skills.


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