Wednesday, March 26, 2014

Recipe Review | Roasted Pork Tenderloin with Apples

This recipe was a little more involved than some of the recent recipe posts I've made but so worth it when it comes to flavor. Everyone loved the result and I'm certain I will make it again. I felt a little "busy" in the kitchen when trying to pull this all together but I know the next time it will be a smoother process. I would recommend that you prep the pork, apples, onions, and thyme before you jump in.
Roasted Pork Tenderloin with Apples
What you need:
2 (1- to -1 1/2  pound) pork tenderloins
2 tablespoons vegetable oil, plus more as needed
1 1/2 teaspoons salt, plus more as needed
1 tablespoon dijon mustard
1 tablespoon chopped fresh thyme leaves
1/4 teaspoon black pepper
2 apples, cored and sliced (I used fuji)
2 onions, thickly sliced
1 cup chicken stock
1 tablespoon butter
What to do:
  1. Heat oven to 425º F.
  2. Trim each tenderloin of any silver skin. Pat dry with paper towels.
  3. Using your hands, rub the tenderloins all over with 1 tablespoon oil, sprinkle with salt, and rub until both tenderloins are evenly coated.
  4. Heat a tablespoon of oil in a large heavy-bottomed oven-safe pan over medium heat.
  5. Add the pork and cook, turning occasionally, until evenly browned all over. (This should take about 12 minutes.) 
  6. Transfer the browned pork to a large plate or cutting board.
  7. Check the pan, if it looks dry add 2-3 tablespoons of additional oil.
  8. Add the apples and onions and cook, stirring occasionally, until lightly browned, about 5 minutes. 
  9. While the apples and onions cook, use a brush (or your hands) to rub the pork all over with the mustard, sprinkle it with 1/2 of your chopped thyme and 1/4 teaspoon black pepper. 
  10. Add the remaining thyme to the apples and onions, stir. Place the pork on top of the apples and onions and slide into the oven. 
  11. Roast 10-15 minutes or until an internal thermometer inserted into the thickest part registers between 145º and 150º F. 
  12. Transfer pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
  13. While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, living any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add the butter and stir until melted. 
  14. Slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top. 
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