PORK TENDERLOIN WITH APPLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Sprinkle the pork with the pumpkin pie spice, 1/2 teaspoon salt, and pepper to taste. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 6 minutes.
- Halve the apples and scoop out the cores. Cut 1/2 tablespoon butter into 4 pieces; put a piece in each apple half. Sprinkle with half of the shallot and a pinch of salt. Add the apples to the skillet with the pork, cut-side up, and transfer to the oven. Roast until a meat thermometer registers 145 degrees F, about 25 minutes.
- Meanwhile, combine 1 3/4 cups water, the remaining shallot and a pinch of salt in a saucepan; bring to a boil. Add the barley, cover and cook over low heat until the water is absorbed, 12 minutes. Add the parsley.
- Transfer the pork and apples to a cutting board. Return the skillet to medium-high heat and add the cider, vinegar and 1/4 cup water; simmer, stirring, 2 minutes. Stir in the remaining 1 tablespoon butter. Slice the pork and serve with the pan sauce, apples and barley.
APPLE & SPICE PORK TENDERLOIN
My family loves pork tenderloin, so I created this hearty meal. This slightly sweet preparation is one of our favorites. It's also an impressive dish for company.-Joyce Moynihan, Lakeville, Minnesota.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Mix the first five ingredients. Cut tenderloin crosswise into eight slices; pound each with a meat mallet to 1/2-in. thickness. Sprinkle pork with seasoning mixture., In a large nonstick skillet, heat butter over medium heat. Add apple; cook and stir 3-4 minutes or until crisp-tender. Remove from pan., In same pan, heat oil over medium-high heat. In batches, brown pork on both sides; remove from pan., Add broth and wine to pan, stirring to loosen browned bits from pan. Mix cornstarch and apple juice concentrate until smooth; stir into broth mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Return pork and apple to pan. Reduce heat to medium; cook, covered, 3-5 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes. If desired, sprinkle with parsley.
Nutrition Facts : Calories 260 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 413mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
PAN-ROASTED PORK TENDERLOIN WITH APPLES AND BOURBON
Steps:
- Slice the pork tenderloin into 6 to 7 medallions that are 1/2-to 3/4-inch thick, depending on the shape of the tenderloin.
- Combine the salt, coriander, fennel and pepper in a small bowl and mix well.
- Spread the sliced pork medallions on a plate or baking sheet and season evenly on both sides with the salt mixture (you may not use it all).
- Spread the flour on plate. Dip each of the pork medallions in the flour and pat off any of the excess.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Cook the pork medallions in batches, adding more oil and butter as needed, browning them well on both sides, about 5 minutes total. Remove to a rack to rest. It's ok if the pork is not cooked all the way through at this stage, it will finish cooking in the sauce.
- When all the pork has been browned, pour off the fat in the pan into a small bowl. Add the remaining tablespoon butter and melt over medium-high heat. Add the shallots, thyme sprigs and some salt to the pan and cook until the shallots are softened and starting to get a little color, about 1 minute. Then add the apples and saute, stirring occasionally and adding more butter if necessary, until tender, 2 to 3 minutes more.
- Remove the pan from the heat, add the bourbon and stir to cook off some of the alcohol. Return the pan to the heat and cook, stirring, until reduced by half. Remove the thyme sprigs. Return the pork to the pan along with the chicken stock and season with salt. Simmer until well thickened and reduced, 2 to 3 minutes. Spoon the pork and apples onto plates and drizzle with the sauce.
PORK ROAST WITH APPLES AND SHALLOTS
This is an adapted recipe - it was initially published in "The Best Slow & Easy Recipes" by the editors of Cook's Illustrated ( 2008, $35) using boneless pork loin. I prefer to use a Boston butt or boned rolled pork shoulder, moister & much more economical. The cocotte method of using a tightly covered cooking vessel, low heat & minimal extra liquid makes for a wonderful dish. I've listed the ubiquitous Granny Smith apples but we use Limber Twigs, a great keeping/cooking apple, stored over winter in the garage. Any cooking apple works well. I also add about 2 tablespoons of Calavados (well, a glug) before covering & putting in the oven. The cooking time for the butt & shoulder is longer - I cook until an internal temp of 160F is obtained - about 85 minutes. This works well with mashed potatoes & cooked kale, mustard greens or turnip greens.
Provided by Busters friend
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 250 degrees. Pat pork dry, sprinkle with herbs and season to taste with salt and pepper.
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown pork well on all sides. Transfer pork to a large plate.
- Add remaining 1 tablespoon oil to pot. If using butt or shoulder, drain all but 2 tablespoons oil from pot as these are cuts with fat versus the loin. Add the shallots and cook about 3 minutes. Add the apples and sugar and cook about 5 minutes.
- Off the heat, return the pork and any accumulate juices to the pot. Place a sheet of foil over the pot and press to seal, then cover tightly with a lid. Transfer the pot to the oven and cook until pork reaches an internal temperature of about 145 degrees, about 35 to 55 minutes (160F for butt & shoulder, about 85 minutes).
- Remove pot from oven and transfer pork to a cutting board, tent loosely with the foil and let rest 5 to 10 minutes.
- Stir butter into the apple-shallot mixture, season with salt and pepper.
- Slice the pork and serve with apple-shallot mixture.
Nutrition Facts : Calories 469.5, Fat 24.7, SaturatedFat 5.2, Cholesterol 126, Sodium 885.4, Carbohydrate 20.2, Fiber 2.7, Sugar 11.8, Protein 41.4
SPICED PORK TENDERLOIN WITH SAUTEED APPLES
This recipe is from the Cooking Light October 2010 magazine, and is very tasty! I did make some changes, as I rarely make a recipe exactly as it is listed. The changes I made, where using cardamom rather than nutmeg (as I don't like nutmeg), using about increasing all the amounts on the spices slightly for extra flavor, using sage rather than thyme (as I didn't have thyme), and using white wine rather than cider. My husband's only complaint was that there wasn't enough of the sauce!
Provided by pwdcrazy
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- - heat a large cast-iron skillet over medium-high heat.
- - combine first 5 incredients and sprinkle spice mixture evenly over pork.
- - coat pan with cooking spray and add pork to pan. Cook 3 minutes on each side.
- - remove pork from pan and keep warm.
- - melt butter in pan, add apple slices, 1/3 cup shallots, and until apple starts to brown.
- - add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender.
- - Stir in thyme leaves.
- - Serve apple mixture with the pork.
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Reviews 17Category 30 Minutes or LessCuisine AmericanTotal Time 25 mins
- Heat a large skillet over medium-high heat. In a small bowl, combine salt, pepper, cinnamon, coriander, cardamom and nutmeg. Sprinkle spice mixture evenly over both sides of the pork.
- Melt 2 tablespoons butter in skillet. Add pork to pan. Cook 3 minutes on each side, or until desired degree of doneness. Remove pork from pan and place on an oven safe dish. Keep pork warm in oven.
- Melt remaning 2 tablespoons butter in skillet, scarping pan to get any pork pieces up. Add apple slices and shallots. Cook 4 minutes, stirring occasionally, or until apple starts to brown.
SPICED PORK TENDERLOIN WITH BOURBON APPLES - CASUAL …
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5/5 (101)Category Dinner, Main DishCuisine AmericanTotal Time 35 mins
- Preheat oven to 400 degrees. Combine salt, pepper and spices; trim pork tenderloin and coat with spices. Heat 1 tbsp olive oil in a large skillet or cast iron pan over medium heat and sear pork tenderloin on all sides. Transfer skillet to the oven and cook to an internal temperature of 145 degrees F, about 15 minutes. Return skillet to the stove top and transfer pork to a clean cutting board to rest.
- Add remaining olive oil to pan, again over medium heat. Add shallots and apples to the skillet and saute for 5 minutes. Add bourbon and thyme to the pan and cook for 2 minutes.
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4/5 (2)Category EntréesAuthor America's Test KitchenTotal Time 1 hr 40 mins
- 1. Season pork with herbes de Provence, salt and pepper, wrap with plastic wrap, and refrigerate for at least 1 hour. Meanwhile, toss shallots, apples, 2 tablespoons oil, and sugar together in bowl.
- 2. Adjust oven rack to lowest position and heat oven to 350 F. Pat pork dry with paper towels. Heat remaining 2 tablespoons oil in 12-inch oven safe skillet over medium-high heat until just smoking. Place both pork tenderloins in skillet, spaced 1 inch apart, and brown well on all sides, 8-10 minutes; transfer to plate.
- 3. Add apple mixture to now-empty skillet, discarding any excess liquid. Cook until shallots and apples begin to soften and brown lightly, 10-12 minutes. Off heat, nestle tenderloins and any accumulated juices into apple mixture, alternating thicker end to thinner end. Transfer skillet to oven and roast pork until it registers 145 F, 15-20 minutes.
- 4. Carefully remove skillet from oven (skillet handle will be hot). Transfer pork to carving board, tent with aluminum foil and let rest for 5-10 minutes. Stir butter into apple mixture, season with salt and pepper to taste, and cover to keep warm. Slice pork into ½-inch-thick slices and serve with apple mixture.
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- Heat a large cast-iron skillet over medium-high heat. Combine first 5 ingredients; sprinkle spice mixture evenly over pork. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
- Melt butter in pan; swirl to coat. Add apple slices, 1/3 cup shallots, and 1/8 teaspoon salt; sauté 4 minutes or until apple starts to brown. Add apple cider to pan, and cook for 2 minutes or until apple is crisp-tender. Stir in thyme leaves. Serve apple mixture with the pork.
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