One Pan Pork Fillet With Leeks Apples Mustard Thyme Recipes

PORK TENDERLOIN WITH APPLES AND ONIONS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
• Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
• Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
• Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
• Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
• Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
• Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

EASY ONE-PAN PORK TENDERLOIN DINNER WITH APPLES AND ONION RECIPE BY TASTY

Steps:

• Pat the pork tenderloin dry and generously season with salt and pepper on all sides.
• Heat 2 tablespoons of canola oil in a large cast iron skillet over medium-high heat, until the oil is shimmering and just starting to smoke.
• Place pork in the hot skillet and sear until well browned, about 1½-2 minutes. Flip and repeat searing on all sides.
• Remove the pork from the skillet and set aside.
• Preheat the oven to 375˚F (190˚C).
• Heat the remaining tablespoon of oil in the skillet.
• Add the onion to hot skillet and toss to coat in the oil. Add the garlic and apples and cook until the apples and onion begin to soften.
• Pour the cider over apples and onion and bring to a simmer.
• Return the pork to the skillet, on top of the apple and onion mixture. Spoon the cooking liquid over the pork and transfer the entire skillet to the oven.
• Bake for 15-20 minutes, until the internal temperature of the pork reaches 145˚F (62˚C.)
• Remove the skillet from the oven and let the pork rest for 10 minutes before slicing. Serve the sliced pork over a bed of the apples and onions.
• Enjoy!

PORK FILLET WITH APPLE AND LEEK

Steps:

• Preheat oven to very hot.
• Place pork, in single layer, in large baking dish, bake, uncovered, in very hot oven about 25 minutes or until pork is browned and cooked as desired. Cover; stand 5 minutes before slicing thickly.
• Meanwhile, heat half of the stock in medium frying pan, cook leek and garlic, stirring, until leek softens and browns slightly. Add sugar and vinegar; cook, stirring, about 5 minutes or until leek caramelises. Add remaining stock; bring to a boil. Reduce heat; simmer, uncovered,about 5 minutes or until liquid reduced by half. Place leek mixture in medium bowl; cover to keep warm.
• Peel, core and halve apples; cut into thick slices.
• Melt butter in same pan; cook apple and extra sugar, stirring, until apple is browned and tender.
• Boil, steam or microwave carrot, squash and asparagus, separately, until just tender; drain.
• Serve pork, topped with caramelised apple and sweet and sour leek, on top of the mixed vegetables.

ALL-IN-ONE LEEK & PORK POT ROAST

Steps:

• Heat oven to 180C/fan 160C/gas 4. I like to untie and unroll the joint then lay 4 bay leaves, the sliced garlic and half the thyme sprigs through it, then retie it. If you're not confident doing this then stab the meat all over and stuff the garlic, bay and thyme into the slits.
• Heat the butter and 1 tbsp oil in a casserole, then spend about 10 mins browning the pork on all sides. Add the onions, then continue to cook for about 5 mins until they start to soften. Add the juniper berries, scatter with sugar and add the vinegar. Simmer for a sec, then tuck the leeks and the rest of the bay and thyme in among the pork. Pour over the wine, cover, then cook in the oven for 1½-1¾ hrs until the meat is tender. The dish may now be cooled, then frozen for up to 1 month. Lift the meat from the pan to a board.
• Season the veg, then use a slotted spoon to lift it into a bowl. Taste the sauce and, if you think it needs it, reduce to intensify the flavour. Serves slices of meat with a bowl of vegetables and the sauce on the side.