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roasted pork tenderloin with apples and onions

A pork tenderloin, cooked properly is the tenderest of meats, and the apples and onions add a savory sweet flavor that everyone will enjoy.

I like to serve this dish with sweet red cabbage and some fluffy roasted potatoes.

roasted pork tenderloin with apples and onions

A pork tenderloin, cooked properly is the tenderest of meats, and the apples and onions add a savory sweet flavor that everyone will enjoy.

I like to serve this dish with sweet red cabbage and some fluffy roasted potatoes.

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Ingredients

Recipe serves: 6
2 thick pork tenderloins (about 14 oz/375 grams each)
2 garlic cloves, peeled and thinly sliced
1 tablespoon olive oil
3 sprigs fresh rosemary, leaves removed and finely chopped
salt and pepper, for seasoning meat
1 tablespoons melted butter
1 1/2 teaspoon cider vinegar
1 small onion, finely chopped
2 granny smith (green) apples, peeled, cored and sliced thinly
1/2 cup vegetable or chicken broth
for sauce
6 fl oz (175 ml) dry cider
2 large tablespoons creme fraiche
salt and pepper, to season the sauce
garnish
2-3 sprigs rosemary
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roasted pork tenderloin with apples and onions
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  • time
    1 hour
  • serves
    6
  • skill level
    Easy

Ingredients

  • 2 thick pork tenderloins (about 14 oz/375 grams each)
  • 2 garlic cloves, peeled and thinly sliced
  • 1 tablespoon olive oil
  • 3 sprigs fresh rosemary, leaves removed and finely chopped
  • salt and pepper, for seasoning meat
  • 1 tablespoons melted butter
  • 1 1/2 teaspoon cider vinegar
  • 1 small onion, finely chopped
  • 2 granny smith (green) apples, peeled, cored and sliced thinly
  • 1/2 cup vegetable or chicken broth

  • for sauce

  • 6 fl oz (175 ml) dry cider
  • 2 large tablespoons creme fraiche
  • salt and pepper, to season the sauce

  • garnish

  • 2-3 sprigs rosemary

Directions

1
Done

Preheat oven to 450F (230C).
2
Done

Make little slits on both sides of the pork with a sharp knife, and push the slivers of garlic into them.
3
Done

In a large frying pan, add the olive oil and sear the pork on all sides. You can do this 4-5 hours in advance and then follow the next steps.
4
Done

Mix the melted butter, cider vinegar together and brush onto all sides of the seared meat. You will have some of the mixture left over.
5
Done

Season meat with salt and half the rosemary.
6
Done

Butter bottom of large baking dish, place the chopped onions in dish and top with seared meat.
7
Done

Toss apples with remaining cider vinegar and butter, and place around the pork. Sprinkle with rest of rosemary.
8
Done

Pour broth into the dish, and place on a high shelf in the preheated oven. Bake for 20-25 minutes (no pink juices)
9
Done

Remove baking dish from oven, placing pork and apples on a hot serving dish, cover with foil and keep warm.
10
Done

Place baking dish (from pork) over medium heat on stove top, add the dry cider and mix with onions and juices- loosen all lovely bits from pan as you stir. Pour all into a saucepan.
11
Done

Place saucepan over medium heat, allow cider mixture to gently boil for about 5 minutes. Whisk in the creme fraiche, let bubble and then season with salt and pepper. Taste and season again if needed.
12
Done

On cutting board, carve pork into generous slices, transfer back to serving plate, pour sauce over right before serving and garnish with fresh sprigs of rosemary.

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