Minimal ingredients and few steps make this pork tenderloin recipe a fantastic fall meal option. Apples are in season and compliment pork incredibly well. Throw in a side of bread or steamed green beans to round out this new family favorite!
(For 4 servings)
Prep time: 10 min
Cooking time: 45 min
Cannot be frozen
3/4 oz | 1/2 cup rosemary leaves, finely chopped
2 cloves garlic, minced
2 tablespoons sunflower oil, divided
20 oz pork tenderloin, trimmed
2 tablespoons butter
2 Golden Delicious apples, cored and sliced
1 tablespoon sugar
4 fl oz | 1/2 cups apple cider
2 3/4 fl oz | 1/3 cups heavy cream
1 teaspoon Dijon mustard
1. Preheat oven to 400°F. Stir together rosemary, garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Rub paste onto pork.
2. Heat an ovenproof skillet over a moderate heat until hot. Add oil to skillet and then pork, browning on all sides, turning as needed. Remove to a plate.
3. Melt butter in skillet and add apples and sugar, sautéing until starting to caramelize, 3-4 minutes. Sit pork on top of apples and transfer to oven, roasting until center registers 145°F on an instant-read thermometer, about 20-25 minutes.
4. Remove from oven and transfer pork and apples to a platter, covering with foil.
5. Set skillet over a medium heat and deglaze with apple cider, letting it reduce by half. Stir in cream and bring to the boil. Once boiling, stir in mustard and some salt and pepper to taste. Pour sauce around pork and apples before serving.
protein (g): 44.4
carbs (g): 14.3
sugars (g): 11.5
fat (g): 29.1
sat. fat (g): 12.1
fiber (g): 1.7
sodium (g): 0.8