Pork Tenderloin with Savory Fruit EntréePork This recipe is from “Mom-a-licious,” Domenica Catelli’s great cookbook filled with easy to prepare recipes created with the intent of convincing families to eat healthier dishes. A Sonoma native, Domenica and her brother Nicholas have reopened Catelli’s, a restaurant inspired by their grandparents (the original Catelli’s opened in 1936) in northern Sonoma County. 1 ½ Tbsp. ground cumin ¾-1 lb. pork tenderloin 1 Tbsp. AVV Olive Oil 1/3 cup water 2 Tbsp. fresh thyme, chopped 1 large apple, cut into ½ inch slices with skin on (or use a peach or two apricots when in season) Dash salt and pepper Coat the tenderloin with cumin, salt and pepper. Heat the olive oil in a heavy skillet. When the pan is very hot, add the pork and brown on both sides, approximately two minutes per side. Remove the pork and add the apples to the pan. Stir the apples until they start to brown. Add water, scrape the bottom of the pan with a wooden spoon, then add the thyme. Push the apples to the edges of the pan and put the pork back in. Cover and simmer for seven minutes. Turn off the heat and let stand for a few minutes. Slice the pork and serve with the apples.