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Pork Tenderloin and Apples

Apples paired with pork is a classic. Martha prepares a variation on that traditional dish, pork chops with applesauce: pork tenderloin served with seared apples and a delicious sauce created from the pan juices.

Pork tenderloin is the perfect choice for a meal like this one, because it cooks quickly and is very lean. And in spite of its delicate buttery flavor, it has no more fat than a boneless chicken breast.

Pork Tenderloin and Apples
Serves 6

2 ten-ounce pork tenderloins, trimmed
4 sprigs thyme, plus more for garnish
Coarse salt and freshly ground black pepper, to taste
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
Sautéed Cabbage (recipe follows)

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. Heat olive oil and butter in an ovenproof skillet over high heat. Sear the 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. 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. 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.

Sautéed Cabbage
Serves 6

1 tablespoon butter
1/2 medium head red cabbage (about 1 1/4 pounds), thinly sliced
1/2 teaspoon caraway seeds
3/4 cup apple cider
1 tablespoon apple-cider vinegar
Salt and freshly ground black pepper

1. Heat butter in medium skillet, over medium heat. Add cabbage, sauté for 1 minute. Add caraway seeds and apple cider, and bring to a boil. Reduce to a simmer, and cook, stirring occasionally for 6 to 7 minutes. Add 1 tablespoon cider vinegar, and cook for 1 minute more. Remove from heat, and season with salt and pepper to taste. Serve immediately.

Apple corer
Bridge Kitchenware
214 East 52nd Street
New York, NY 10022

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