Potted Pork Tenderloin with Sweet Onions and Apple

Name: Potted Pork Tenderloin with Sweet Onions and Apple
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters chicken stock or cloudy apple cider; 2 mediums Macintosh apples, peeled and chopped; 3 Tbsps butter; 59 milliliters calvados; 2 teaspoons ground fennel or fennel pollen; 6 servings Flour, for dredging; 2 fresh bay leaves; 6 servings Kosher salt and freshly ground black pepper; 2 Tbsps extra-virgin olive oil; 4 mediums onions, cut into thin wedges, root end attached; 2 pork tenderloins, well-trimmed and cut into large chunks (about 2 1/2 pounds); 3 sprigs A few fresh sage, very thinly sliced

Potted Pork Tenderloin with Sweet Onions and Apple might be a good recipe to expand your main course repertoire. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 953 calories, 127g of protein, and 32g of fat each. A mixture of cloudy apple cider, onions, pork tenderloins, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the apple cider you could follow this main course with the Apple Cider Doughnut Cake as a dessert. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Watch how to make this recipe.

Season the pork with fennel, salt, and pepper, and dredge in flour.

Ingredients you will need

Fennel

Pepper

All Purpose Flour

Pork

Salt

Heat a few tablespoons extra-virgin olive oil, a couple turns of the pan, in a Dutch oven over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Dutch Oven

Frying Pan

Add the pork and brown the meat. Do this in 2 batches if your pot size demands it. Use a little extra oil if necessary for a second batch.

Ingredients you will need

Meat

Pork

Cooking Oil

Equipment you will use

Pot

Remove the browned meat to a plate and add the butter to the pan. Reduce the heat a bit and add the onions, apples, bay leaves, and sage. Season with salt and pepper and cover the pan to sweat the onions for 12 to 15 minutes, stirring occasionally. Uncover the pot and raise the heat a bit. When the onions start to brown, add the calvados to the pot.

Ingredients you will need

Salt And Pepper

Bay Leaves

Calvados

Apple

Butter

Onion

Meat

Sage

Equipment you will use

Frying Pan

Pot

Add the stock, slide the pork back in, and simmer to cook through a few minutes more.

Ingredients you will need

Stock

Pork

Serve from the hot pot.

Equipment you will use

Pot

Equipment

Dutch Oven

Frying Pan

Pot

Ingredients

Servings:

237milliliters

chicken stock or cloudy apple cider 2mediums

Macintosh apples, peeled and chopped 3Tbsps

butter 59milliliters

calvados 2teaspoons

ground fennel or fennel pollen 6servings

Flour, for dredging 2

fresh bay leaves 6servings

Kosher salt and freshly ground black pepper 2Tbsps

extra-virgin olive oil 4mediums

onions, cut into thin wedges, root end attached 2

pork tenderloins, well-trimmed and cut into large chunks (about 2 1/2 pounds)3sprigs

A few fresh sage, very thinly sliced

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. The Vina Cobos Bramare Uco Valley Malbec with a 5 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.