PORK TENDERLOIN WITH APPLES AND ONIONS
This is an easy, tasty main dish for the family on a weeknight. While the pork is in the oven, it's simple to steam a veggie side and prepare a quick salad.
Provided by Bibi
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 12.8 g, Cholesterol 103.5 mg, Fat 12.9 g, Fiber 2 g, Protein 36 g, SaturatedFat 3.8 g, Sodium 562.7 mg, Sugar 8.8 g
PORK TENDERLOIN WITH APPLES, CALVADOS AND APPLE CIDER
A great recipe to serve guests. They will think they are eating in a fine restaurant in France. Impressive dish but quick and easy to prepare. From Bon Appetit, May 1994. Calvados can be expensive so you may want to use another apple brandy. To get the best flavor, be sure to use quality ingredients. It is important to use Golden Delicious apples. Many apple varieties are tasty when eaten fresh but do not withstand the cooking process. Use a good quality apple cider...not apple juice. Good apple cider can be found in the produce section during the fall.
Provided by swissms
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
- Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
- Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
- Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.
Nutrition Facts : Calories 570.4, Fat 42.8, SaturatedFat 25, Cholesterol 194.5, Sodium 183.1, Carbohydrate 23.6, Fiber 3.4, Sugar 15.5, Protein 25.3
PORK TENDERLOIN WITH APPLES
Provided by Barbara Kafka
Categories dinner, weekday, roasts, main course
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 500 degrees.
- Place tenderloins in roasting pan 14 by 12 by 2 inches. Season with salt and pepper to taste. Rub each with 1 1/2 teaspoons mustard. Toss apples with lemon juice and oil and add to pan, spreading around and between tenderloins. Put pan on middle rack of oven. Roast 10 minutes. Turn tenderloins over and gently turn apple pieces with a metal spoon. Roast 12 minutes longer.
- Remove the tenderloins to a platter. Combine cream and mustard to taste and stir gently into the apples. Season with salt and pepper.
- Slice pork across grain into thin slices and serve with apples, which will have dissolved into a sauce.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 4 grams, Sodium 750 milligrams, Sugar 14 grams, TransFat 0 grams
PORK WITH APPLES, CALVADOS AND APPLE CIDER
Categories Milk/Cream Sauté Apple Pork Tenderloin Fall Calvados Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
- Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
- Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
- Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.
PORK TENDERLOIN WITH APPLES, CALVADOS AND SOUR APPLE PUCKER
I designed this around fall flavors. The ripe apple flavors, thyme and pork are perfect for a fall entree.
Provided by Tomaso Basso
Categories < 4 Hours
Time 1h15m
Yield 8 Pieces, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Melt 3 tablespoons of butter in a saucepan and brown the outside of the tenderloin on all sides.
- Place the tenderloin into the oven and bake until it tests well done. (about 45 minutes).
- Meanwhile melt the rest of the butter in the same saucepan and scrap any pork bits into the butter.
- Saute the chopped apples in the butter until soft (about 6 minutes) stirring frequently.
- Remove apples with a slotted spoon.
- When the pork has 15 minutes left, start the sauce by adding calvados and thyme to the saucepan and mixing it with the remaining melted butter, reducing the mixture to a thicker glaze.
- When you are three minutes out from pulling the tenderloin out, pour in the heavy cream and sour apple pucker to the saucepan and thicken the sauce, stirring frequently.
- Add the cooked apples and reheat.
- Pull the pork from the oven, slice into 8 equal portions.
- Place one flat on the plate and another leaning against the first piece. Drizzle apple cream sauce all over the meat and serve.
Nutrition Facts : Calories 533.4, Fat 43.4, SaturatedFat 26, Cholesterol 201.1, Sodium 233.8, Carbohydrate 12.1, Fiber 1.1, Sugar 8.2, Protein 25.1
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