Sunflower Seed & Herb Crusted Pork Tenderloin

I whipped up a delicious meal last night that I thought worth sharing, so here it is:

INGREDIENTS:
(I didn't really measure anything, so these are just after-the-fact guesstimations)

• 1 Pork Tenderloin
• 1 Egg, beaten
• 1/2 cup shelled Sunflower Seeds
• 1 Tablespoon dried Thyme
• 1 Tablespoon dried Savory
• 1 Tablespoon dried Rosemary
• 1 Tablespoon dried Sage
• 1 Tablespoon dried Parsley
• Kosher Salt
• Fresh-cracked Black Pepper
• 1 Green Apple
• 2 Tablespoons of Butter
• Sugar

DIRECTIONS:

1. Preheat your oven to 350-degrees Fahrenheit.
2. Put the Sunflower Seeds and all the Herbs into a food processor, along with your desired amount of Salt & Pepper, and pulse until a very coarse bread crumb like mixture forms.  (You could also do this step in a plastic zipper bag, crushing it all together with a rolling pin, for example.)
3. Cover the Pork Tenderloin with the Egg, then coat that whole thing with the Sunflower & Herb mixture (getting as much to stick on as possible); and throw even some more of the coating on top after you've placed the Tenderloin into its baking pan.
4. Bake the Tenderloin for approximately 30 minutes, or until a thermometer inserted into the middle reads at least 145-degrees Fahrenheit.
5. Remove the Tenderloin from the oven and set it aside to cool.
6. While the Tenderloin is cooling, cut the Green Apple -- across the core -- into 1/4" or thinner slices (you should get 10 or more slices).  Remove the seeds.  Sprinkle each slice very lightly with some Salt & Sugar.
7. Heat a Tablespoon of Butter in a nonstick pan over medium heat, then place one-half of the Green Apple slices (Sugared & Salted side down) into the Butter.  Now is the time to lightly Sugar & Salt the exposed (up) side.  Cook the slices until a little browned on the bottom, then flip over and do the same to the second side. Remove them from the pan, and repeat this process with the remaining slices.
8. Cut the Tenderloin into 1/4-1/2" thick slices, and plate it all together by alternating apple slices with pork slices, sort of like a Caprese Salad.  If any of the pork coating fell off in the oven, you can spoon it over the top for some extra crunch and flavor.
9. I ate mine last night with a kale and cilantro based Side Salad.

This post is an original recipe that I created from scratch.

My goal is to share my love of food simply -- without all the fluff (unless it's Marshmallow Fluff!), long winded stories, excessive and repetitive photos, or incessant rambling that I see on other blogs.  I personally tend to skip over all that, just scrolling straight to the bottom in hopes of finding the recipe right away.  Therefore, I hope you appreciate the brevity above.

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