Pork Tenderloin with Roasted Apples and Onions
A maple syrup-balsamic vinegar glaze is coated onto this pork tenderloin.
- Total Time:
- Servings: 4
Source: Everyday Food, September 2006
- 1/4 cup balsamic vinegar
- 2 tablespoons maple syrup
- 3 medium red apples, halved and cored, each cut into 8 wedges
- 1 large red onion, halved and sliced into 1/2-inch-thick pieces
- 1 tablespoon olive oil
- Coarse salt and ground pepper
- 2 pork tenderloins, (12 ounces each), trimmed of excess fat
- Buttermilk Mashed Red Potatoes
Place one oven rack in top third of oven, and another rack in bottom third. Preheat oven to 450 degrees. Make glaze: In a small saucepan, bring vinegar and maple syrup to a boil over high heat; cook, stirring occasionally, until mixture has reduced to 1/4 cup, 3 to 4 minutes. Remove from heat; transfer 1 tablespoon to a small bowl for drizzling, and set aside. Reserve the rest of the glaze in saucepan.
On a large rimmed baking sheet, toss apples and onion with oil. Season with salt and pepper; arrange in a single layer, and roast until golden, about 15 minutes. Remove from oven and toss.
Meanwhile, line another rimmed baking sheet with aluminum foil; place pork on foil. Season generously with salt and pepper; brush with glaze from saucepan. Return apples and onion to oven, on bottom rack. Place pork on top rack; roast 10 minutes. Remove pork from oven; brush with glaze (discard any remaining in pan). Roast until pork registers 150 degrees.on an instant-read thermometer, and apples and onion are tender, about 10 minutes more.
Transfer pork to a cutting board, and let rest 10 minutes. Slice 1/4 inch thick; drizzle with reserved tablespoon glaze. Serve with apples, onion, and, if desired, Buttermilk Mashed Potatoes.