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Pork Tenderloin, Two Potato Latkes and Sautéed Apples

This meal is great served with green beans or asparagus and sour cream is optional.  You will need to purchase a cheesecloth to strain your grated potatoes this is the key for the latkes to stay together.


Pork Tenderloin Recipe:

  • 1 pork tenderloin
  • 3 tbsp worcestershire sauce
  • 2 tbsp maple syrup
  • 1 tbsp regular dijon honey dijon mustard
  • 1 tbsp canola oil
  • 1/4 tsp freshly ground pepper

Two Potato Latkes Recipe:

  • 1 lbs baking potatoes
  • 1 lbs 1/2 lb sweet potatoes
  • 1 medium onion
  • 2 eggs lightly beaten
  • 1/4 cup all purpose flour
  • 1 tsp kosher salt
  • 1/4 tsp pepper
  • 3 tbsp olive oil divided
  • Cheesecloth
  • Food Processor

Sautéed Apples Recipe:

  • 4 apples peeled, cored and chopped
  • 3/4 cup water
  • 1 tbsp cornstarch
  • 2-4 tbsp sugar
  • 1 tsp cinnamon
  • pinch of salt


Pork Tenderloin

  • In a large ziplock bag combine all liquid ingredients, add the tenderloin, seal the bag and mix together with your hands.
  • Place ziplock bag in the refrigerator and marinade at least 2 hours.
  • Forty-five minutes before dinner remove the pork from the refrigerator and preheat your grill to high or oven to 400 degrees.
  • Turn the grill to medium low and bbq or bake for approximately 20-30 minutes. After 10-15 minutes rotate tenderloin and baste with any sauces remaining. Internal temperature should be 145 degrees. Let stand under foil for 10 minutes before slicing.

Potato Latkes

  • Peel and chop potatoes and onions into quarter sized pieces that will fit in the grating slot of your food processor.
  • Grate baking potatoes, sweet potatoes and onion in the food processor - discard or chop any pieces that get stuck in the machine.
  • Cut a square piece of cheese cloth about 30 cm in size. Scoop out grated vegetables onto the cheesecloth.
  • Over a large bowl or the sink squeeze out liquid from the mixture until it is mostly dry.
  • Repeat with the remaining mixture.
  • In a large bowl combine potato mixture, eggs, flour, salt and pepper.
  • Heat a large non-stick frying pan over medium high heat with 1 tablespoon of olive oil.
  • Turn your stove to medium. Scoop about 1/4 cup of the mixture into the shape of a pancake and place in the pan. If you use your hands you can squeeze out a bit more liquid before adding to the pan but not too much or you will loose all the egg. Use a spatula to compress the pancake and cook until latke has turned a golden brown colour and is cooked through approximately 1.5 to 2 minutes. The latke should hold shape if you wait long enough before flipping.
  • Add oil to the pan as needed to finish all latkes. Place on a large baking sheet to cool and transport home.
  • Before dinner preheat oven to 375 degrees on convection bake and reheat latkes for approximately 3 minutes and flip and then 3 minutes more. Serve warm with sautéed apples and sour cream if desired.

Sautéed Apples

  • In a small measuring cup whisk together water and cornstarch.
  • In a large saucepan add all ingredients including 2 tablespoons of sugar and cook over medium heat stirring occasionally until apples are tender soft liquid has become a sauce. Approximately 10-15 minutes. Taste and add more sugar if desired.
  • Cool to room temperature.