Pork Tenderloin and ApplesFrom nlo209 9 years ago
- 4 sprigs thyme, plus more for garnish shopping list
- 2 10 ounce pork tenderloins, trimmed shopping list
- salt and freshlly ground black pepper shopping list
- 1 tbsp. olive oil shopping list
- 1 tbsp. unsalted butter shopping list
- 3 tart cooking apples, cut in half horizontally shopping list
- 1/2 cup apple cider shopping list
- 2 tbsp. apple cider vinegar shopping list
How to make it
- Heat oven to 400ºF. Lay a thyme sprig on either side of the pork tenderloin. Fold up tail end, using kitchen twine to truss every inch. Season with salt and pepper.
- Heat olive oil and butter in an ovenproof skillet over high heat. Sear pork until brown, about 2 minutes per side. At the same time, brown apples, cut side down. Turn apples over; transfer skillet to oven, and roast until the internal temperature of the meat, when taken with a meat thermometer, is 145ºF for medium and 150ºF for medium well, about 10 minutes.
- Remove meat to a cutting board, and let rest 10 minutes; reserve apples in a bowl. Return skillet to stovetop; deglaze skillet with apple cider, and reduce by half, about 2 minutes. Stir in vinegar; reduce 1 minute longer.
- Remove kitchen twine from tenderloins, and slice into 3/8 inch medallions. Arrange medallions on platter and surround with apple halves. Pour sauce over all. Garnish with thyme sprigs