Pork Tenderloin with Apples

Name: Pork Tenderloin with Apples
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters apple cider; 1 Tbsp apple cider vinegar; 2 baking apples (such as McIntosh); 1 Tbsp finely chopped fresh parsley; 4 servings Kosher salt and freshly ground pepper; 1 Tbsp extra-virgin olive oil; 567 grams large pork tenderloin (about; 0 teaspoons pumpkin pie spice; 237 milliliters quick-cooking barley; 1 medium shallot, finely chopped; 2 Tbsps unsalted butter

Pork Tenderloin with Apples might be just the main course you are searching for. One portion of this dish contains roughly 35g of protein, 14g of fat, and A mixture of apple cider, pumpkin pie spice, parsley, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the apple cider vinegar you could follow this main course with the eggless plum cake , how to make plum cake as a dessert.

Instructions

Preheat the oven to 400 degrees F.

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Oven

Sprinkle the pork with the pumpkin pie spice, 1/2 teaspoon salt, and pepper to taste.

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Pumpkin Pie Spice

Pepper

Pork

Salt

Heat the olive oil in a large ovenproof skillet over medium-high heat.

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Olive Oil

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Frying Pan

Add the pork and cook, turning, until browned on all sides, about 6 minutes.

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Pork

Halve the apples and scoop out the cores.

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Apple

Cut 1/2 tablespoon butter into 4 pieces; put a piece in each apple half.

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Butter

Apple

Sprinkle with half of the shallot and a pinch of salt.

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Shallot

Salt

Add the apples to the skillet with the pork, cut-side up, and transfer to the oven. Roast until a meat thermometer registers 145 degrees F, about 25 minutes.

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Apple

Meat

Pork

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Kitchen Thermometer

Frying Pan

Oven

Meanwhile, combine 1 3/4 cups water, the remaining shallot and a pinch of salt in a saucepan; bring to a boil.

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Shallot

Water

Salt

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Sauce Pan

Add the barley, cover and cook over low heat until the water is absorbed, 12 minutes.

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Barley

Water

Add the parsley.

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Parsley

Transfer the pork and apples to a cutting board. Return the skillet to medium-high heat and add the cider, vinegar and 1/4 cup water; simmer, stirring, 2 minutes. Stir in the remaining 1 tablespoon butter. Slice the pork and serve with the pan sauce, apples and barley.

Ingredients you will need

Vinegar

Apple

Barley

Butter

Sauce

Water

Pork

Equipment you will use

Cutting Board

Frying Pan

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

59milliliters

apple cider 1Tbsp

apple cider vinegar 2

baking apples (such as McIntosh)1Tbsp

finely chopped fresh parsley 4servings

Kosher salt and freshly ground pepper 1Tbsp

extra-virgin olive oil 567grams

large pork tenderloin (about 0teaspoons

pumpkin pie spice 237milliliters

quick-cooking barley 1medium

shallot, finely chopped 2Tbsps

unsalted butter

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is La Celian Elite Malbec. It has 4.8 out of 5 stars and a bottle costs about 20 dollars.