Pork Tenderloin with Apples and Onion

Name: Pork Tenderloin with Apples and Onion
Prep time: 33 min
Cook time: 33 min
Total time: 33 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters apple cider; 1 teaspoon dried thyme; 3 Granny Smith apples, peeled, cored, cut into 1/4-inch wedges; 118 milliliters heavy cream, warmed; 1 medium onion, thinly sliced; 454 grams pork tenderloin; 4 servings Salt and pepper; 1 Tbsp unsalted butter; 1 Tbsp vegetable oil

Pork Tenderloin with Apples and Onion might be just the main course you are searching for. This recipe makes 4 servings with 404 calories, 25g of protein, and 22g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of butter, heavy cream, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the granny smith apples you could follow this main course with the Easy Apple Crisp with Peanut Butter Granola + KIND Granola Giveaway as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes about 33 minutes.

Instructions

Preheat oven to 400F; line a large rimmed baking sheet with foil and mist with cooking spray. Warm oil in a large skillet over high heat.

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Cooking Spray

Cooking Oil

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Baking Sheet

Frying Pan

Aluminum Foil

Oven

Sprinkle pork with salt and pepper and cook, turning with tongs, until browned on all sides, 3 to 5 minutes total.

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Salt And Pepper

Pork

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Tongs

Transfer to baking sheet and roast until an instant-read thermometer inserted into thickest part of meat registers 155F, 15 to 18 minutes.

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Meat

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Baking Sheet

Kitchen Thermometer

Transfer pork to a cutting board, tent with foil and let rest for 5 minutes.

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Pork

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Cutting Board

Aluminum Foil

Melt butter in same skillet (don't wash or wipe out skillet).

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Butter

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Frying Pan

Add apples and cook over medium-high heat, stirring often, until softened and beginning to brown, 5 to 7 minutes.

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Apple

Scrape into bowl, add onion and thyme to skillet, and saut until softened, about 3 minutes.

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Onion

Thyme

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Frying Pan

Bowl

Pour in cider and cream and bring to a boil, stirring to incorporate browned bits on bottom of skillet. Cook, stirring frequently, until sauce thickens, about 5 minutes.

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Sauce

Cream

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Frying Pan

Return apples to skillet and heat through, stirring often. Season with salt and pepper. Slice pork and serve with sauce.

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Salt And Pepper

Apple

Sauce

Pork

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Frying Pan

Equipment

Ingredients

Servings:

237milliliters

apple cider 1teaspoon

dried thyme 3

Granny Smith apples, peeled, cored, cut into 1/4-inch wedges 118milliliters

heavy cream, warmed 1medium

onion, thinly sliced 454grams

pork tenderloin 4servings

Salt and pepper 1Tbsp

unsalted butter 1Tbsp

vegetable oil

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. 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. You could try Menage a Trois Malbec. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 14 dollars per bottle.