Apple Dijon Pork Tenderloin

Its the end of the weekend and turned out to be a perfect day to hole up and cook while the rest of the family vegged on the couch watching football. Friday and Saturday nights are typically eat out night for our household, which can be a challenge satisfying this Paleo girl. Truth is I LOVE to eat out and am not willing to sacrifice this pleasure, so I have made it my mission to hunt down restaurants that will accomodate my quirky requests. Friday night we hit Gulf Shores Restaurant on Olive - great spot we just discovered. A cajun seafood joint with lots of healthy fish options and sides that are interchangeable so you can double up on vegis no problem. Salmon, steamed spinach, and steamed mixed vegis - all so good I keep ordering the same thing each time. Next time I promise to try a new fish dish. Lets get some comments going on your favorite paleo friendly restaurants.

Ok back to Sunday cooking - the Post Dispatch had some great recipes for two nights in a row. Tonight is Apple-Dijon Pork Tenderloin with butternut squash and broccoli. Tomorrow night the leftover meat will go into Apple-Walnut Pork which I plan to serve with sauteed spinach and that cauliflower rice I made the other day. I am trying to organize the shopping and plan out my meals for the week. Love to hear what others do to plan for their busy weeks.

Apple-Dijon Pork Tenderloin
2 Pork Tenderloins
1/2 cup applesauce
1/4 cup applejuice
1/4 cup dijon mustard
2 apples peeled cored and chopped

Brown pork tenderloins in pan and then transfer to crockpot. Mix applesauce, applejuice, and mustard. top tenderloins with mix and top with apples. I cooked for 4 hrs on high, but you could also do 8 hours on low. This had a good flavor, I might even add dried cherries on top during the last 1/2 hour or so, just to add a little more sweetness. Very easy meal to prepare.