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My parents came to visit last week and caught a glimpse into our life here in Dallas. I had such a great time with them and always enjoy the “excuse” to do those touristy things you only think to do when you have visitors in town.

We visited the Dallas Aboretum, the Dallas World Aquarium, the State Fair of Texas…and of course, ate at quite a bit of the local establishments as well.

Some of my favorite meals, however, were the ones we cooked together at home. (And quite a bit came from the LDHW blog.) I threw this recipe in the crockpot the day they arrived…we made pizzas the last night they were here…but I think the very best recipe is what will now be the newest addition to my collection (especially since my mom did all the cooking while my dad and I had some bonding time at the gym): Cinnamon Apple Pork Tenderloin. To me, it’s the perfect Fall dish and the cinnamon apples almost tricked me into thinking I was eating dessert for dinner.

Here’s the recipe from southernfood.about.com:


  • 1 to 1 1/2 pounds pork tenderloin
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 2 tablespoons brown sugar, packed
  • 2 cooking apples, peeled, cored and sliced
  • 2 tablespoons dried cranberries or raisins
Preheat the oven to 400°. Place the pork tenderloin in a roasting pan or casserole dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin. Cover and bake 30 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°.
Serves 4.