First of many Recipes

We all know the bottom has fallen out of the pork market.  So that has left us with a glut of cheap pork, I submit for you taste buds the following recipe:

1 Pork Tenderloin
1teaspoon Cumin Seeds
1 Pinch Peppercorns
1 teaspoon brown Sugar

Toast the seeds and peppercorns in a dry skillet till they start to give off their aroma about 5 minutes on medium heat. Allow to cool and grind in either a mortar and pestle or coffee grinder (guess which I use)
Combine in a bowl with the brown sugar and salt. Rub this mixture into the tenderloin let sit (refrigerated for 2 hours)

1 White Onion
1/4 C Grand Marnier
1 Baby Zucchini (1/2 inch dice)
1 Tart Apple (peeled, cored, and diced)
1/2 Orange Bell Pepper
2 Tablespoons cold butter
1/2 Cup Chicken Stock

Sear off Tenderloin in a large skillet, remove once it has been seared to a baking dish bake at 400 for 20 min or until juices run clear ( I like slightly pink).  after 20 minutes remove to a cutting board tent with foil and Wait 5 minutes before slicing.

While the Tenderloin is baking, caramelize the onions in the same pan, once caramelized de-glaze the pan with the Grand Marnier.   Once the alcohol has cooked off add your Apples, Zucchini, and Bell Pepper.  Stir on medium for about 5 minutes then add the stock continue to cook until the Zucchini is tender.  (about  10 minutes)

Remove the skillet from the heat and Stir in your cold Butter careful not to let the butter get to hot and break out of the sauce. 

Slice the tenderloin, arrange around some roasted potatoes, and ladle the contents of the skillet on top. 

Don't worry . . . it's tasty