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Pork Tenderloin and Apples

Apples paired with pork is a classic.

  • servings: 6

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Ingredients

  • 4 sprigs thyme, plus more for garnish
  • 2 ten-ounce pork tenderloins, trimmed
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 3 tart cooking apples, cut in half horizontally
  • 1/2 cup apple cider
  • 2 tablespoons apple-cider vinegar
  • Sauteed Cabbage

Directions

  1. Step 1

    Heat oven to 400 degrees. 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.

  2. Step 2

    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 145 degrees for medium and 150 degrees for medium well, about 10 minutes.

  3. Step 3

    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.

  4. Step 4

    Remove kitchen twine from tenderloins, and slice into 3/8-inch medallions. Place cabbage on platter, arrange pork medallions over cabbage, and top with apple halves and sauce. Garnish with thyme sprigs. Serve hot.

Source
Martha Stewart Living, October 2001

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Reviews (3)

  • SoniaK 25 Aug, 2008

    This is a quick and easy recipe. If you follow the recipe closely, you are guaranteed success. I have made this 3-4 times with great, consistent results. In a pinch, I've substituted apple juice for the apple cider and that has worked well.

  • SoniaK 25 Aug, 2008

    This is a quick and easy recipe and an almost guaranteed success. I've made this 3-4 times with great, consistent results. In a pinch, substituting apple juice for the apple cider worked well.

  • SoniaK 25 Aug, 2008

    This is a quick and easy recipe and an almost guaranteed success. I've made this 3-4 times with great, consistent results. In a pinch, substituting apple juice for the apple cider worked well.