Apple Pork Tenderloin
I found this recipe on a craft beer website. I modified it to not use a pumpkin ale (apple juice/cider substitue). My kids went nuts and loved it so much. It’s a delicious fall and winter recipe.
- 10 minutes
- 30 minutes
- 2 lbs Pork Tenderloin
- 3 apples, large (gala or similar)
- 2 onions
- 3 Tbs oil
- 3/4 coarse salt
- 1 tsp ground black pepper
- 1/2 tsp ground cinnamon
- 1 stick cinnamon (optional)
- 12 oz apple juice or cider
- 2 Tbs brown sugar
- 2 Tbs butter, cut in 4 slices
- Preheat the oven to 375°F.
- Peel and slice the apples and onions. Apples should be thickish, onions should be thin.
- Mix the salt, pepper and ground cinnamon to create a seasoning and season the tenderloin by rubbing the mix on all sides.
- Heat the oil in a large skillet or heavy pot that can go in the oven.
- Sear the pork on all sides; 2 min per side. Remove it from the skillet and set aside.
- Lower the heat to medium and add 2 Tbs of oil to the skillet. Saute the onions until translucent
- add the apples and saute for 2 more minutes. Add the cinnamon stick (if using) and sprinkle the brown sugar. Stir
- Pour the apple cider or juice in to deglaze the pan, stir and remove from the heat
- Put the tenderloin back in the skillet or pot.
- bake uncovered in the oven for 20 minutes or until the meat measures 140º
- Remove from the oven and set pork aside covered for 5 min.
- while the pork rests, place the butter slices over the apples and let it melt.
- Serve the sliced pork over the apples and onions.
- This can be made in the crock pot. Sear the pork, then place it all in and cook on low for 4 hours.
- I like to serve this with mashed potatoes and I make a bed.
- If you like your apples and onions a little more carmelized, you can seperate the juice and lay the apples and onions on a sheet pan under the broiler for a few minutes.
- Serve the sliced pork over the apples and onions. ProTips
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