One Pan, Three Dishes: Delish!

One Pan, Three Dishes: Delish!

From Alex, over at Ombailamos:

In my never-ending quest for kitchen efficiency, I recently spent a little over an hour making three different dishes.  Not really time-efficient, but I did it all with one pan, and it turned out pretty darned YUM, so here you go.  Total cost of ingredients: roughly $15.
I have to give a shout-out to our paella/non-paella pan.  For the first half of our marriage this thing barely got used, and then I learned to cook, and now I use it all the time.
First: fried apple.  Why?  I had an elderly apple in the fridge - just one; too shriveled to eat raw, but perfectly "good" to be cooked.  So I halved, cored and sliced it, and fried it up over medium heat in some butter - about 1.5 TBSP - with a healthy scattering of nutmeg, cloves, allspice, and cardamom.  Turned a couple times during cooking to brown both sides, about 6-8 minutes in all.  Removed to a plate when done.
Second: sauteed roots.  While the apple was doing its thing, I sliced up four parsnips, four carrots, and two big red beets.  They went into the pan right on top of the browned butter and spices.  Added a little olive oil and a little cider vinegar.  Cooked for 40 minutes, covered, over medium-low heat; stirring every 10 minutes and adding a half-cup of water twice to keep things from sticking.  (As noted elsewhere: you can use higher heat, but you have to stay in the kitchen and keep the veg moving.  I was reading.)  Removed to a serving bowl when done.
Third: pork tenderloin.  When the veg was in the pan, I got out my pig and coated it with Thai red chili paste and soy sauce, then let it sit.  When the veg came out, the pig went right in to be browned all over on medium, then the heat was turned down to medium-low, some water went in the pan to prevent scorching, the cover went back on, and it got two times 7 minutes (turning once).  Pig rested for at least five minutes before slicing and serving.
I have to say, this was a great combination.  Spicy pig plus sweet, slightly vinegary roots, plus (differently) spicy apple.  A pretty plate, too.
A whole pork tenderloin provides us two dinner portions and two lunches, unless we are really really hungry or I don't do a side; could easily feed a party of four with the side of roots.
Note: the above method will not produce an apple "chip."  For that, you need quite a lot of very hot oil and probably a starch coating on the apple slices.  This was a gentle treatment that gave us - as I hoped - the taste of apple pie, in a few minutes, with no added sugar. 
***If you are serving four you had better use two apples or there will be trouble!***
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