APPLE GLAZED PORK TENDERLOIN
Sweet, savory and easy.
Provided by Hyakurin
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
- Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
- Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
- Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
- Bake loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.
Nutrition Facts : Calories 434 calories, Carbohydrate 65.1 g, Cholesterol 61.3 mg, Fat 6.4 g, Fiber 1.3 g, Protein 22.5 g, SaturatedFat 1.5 g, Sodium 154.4 mg, Sugar 56.9 g
PORK WITH APPLES, CALVADOS AND APPLE CIDER
Categories Milk/Cream Sauté Apple Pork Tenderloin Fall Calvados Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
- Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
- Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
- Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.
GRILLED PORK TENDERLOIN WITH APPLES AND BRANDY CREAM SAUCE
This is the ultimate fall supper, succulent pork tenderloin and apples grilled on the barbeque and served with a heavenly cream sauce. As a side dish, I include garlic mashed potatoes.
Provided by miss gracie
Categories Pork
Time 1h5m
Yield 6-12 serving(s)
Number Of Ingredients 14
Steps:
- Mix together all marinade ingredients and pour over pork tenderloin.
- Refrigerate pork in marinade for no more than 24 hours.
- Discard marinade and grill pork until internal temperature reaches 155 degrees.
- When pork is almost done cooking, place apples slices on grill and grill approximately 4 minutes per side.
- Remove from apples and pork from grill, chop green apple slices into small pieces.
- While pork is grilling, prepare sauce: In a medium saucepan, sauté onions in butter.
- Add salt, pepper, apple juice concentrate, cream and brandy and bring to a boil, stirring constantly.
- Reduce heat and simmer until sauce is reduced and thickened.
- Add grilled, chopped green apple and continue to simmer a few more minutes.
- Slice grilled pork into ½ inch slices.
- Place on serving plate with red apple slices.
- Top with cream sauce.
APPLE PICKING BRAISED PORK TENDERLOIN
A duo of sliced apples and apple cider makes this one-pot dish your go-to fall dinner! Either Honeycrisp or Pink Lady apples work well in this recipe - they hold their shape nicely while cooking and are the perfect mix of sweet and tart.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat 1 tablespoon of the olive oil in a large braiser or Dutch oven over high heat. Pat the pork dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Add to the pot and sear until golden brown on all sides, about 6 minutes. Remove to a plate.
- Reduce the heat to medium-high heat and add the remaining 1 tablespoon olive oil and the red onion to the pot. Cook, stirring frequently, until translucent, about 3 minutes. Add the garlic, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until fragrant, about 1 minute. Stir in the farro and toast for 1 minute. Add the apple cider and scrape up the brown bits from the bottom of the pot with a wooden spoon. Add the chicken broth, grainy and regular Dijon and the thyme and bring to a strong simmer, about 2 minutes.
- Return the pork to the pot along with any residual juices. Braise in the oven until an instant-read thermometer inserted in the thickest part reaches 145 degrees F, 15 to 20 minutes. Remove the pork to a cutting board, tent loosely with aluminum foil and allow to rest.
- Stir the apple into the farro mixture. Bake until most of the liquid evaporates and the farro and apples are just tender, 15 to 20 minutes.
- Remove the thyme sprigs from the farro and stir in the escarole to wilt. Slice the pork into 1/2-inch-thick medallions. Serve the sliced pork over the farro and apples, topped with the parsley.
APPLE-BRANDY GRILLED PORK LOIN BY EMERIL
Speaking of grilling, If I prepare it, my hubby Keith will fire up the charcoal -- even in ice and snow. The guy is a grilling maniac -- and he's good! This recipe can be grilled outdoors or on a grill pan in the oven if you prefer. It's maddeningly delicious and guess what -- waaaaaaaaaaaaay easy! The only thing you have to remember to do is to start it the day before you want to grill it. This is easily a triple Emeril "BAM!" Once you've tasted it, you'll want it again..and again! But sorry -- gotta get your own grillin' guy! Keith's mine! haha!! Now -- the notes: First off, please use real apple juice -- it's like sinful or something to mix kiddie apple koolaid with good brandy -- know what I mean? Second, I can not do "hots" so no way did Emeril's Essence get on my pork. Cayenne did not make it into my marinade either. I used a McCormick grill seasoning for steak and that worked beautifully. It's pretty much the same as Emeril's -- just no hots. But for all you folks who like a kick to your food -- the Essence recipe is included. Just remember that you can also buy it in the spice aisle of your grocery store. Third -- if you're like me and want to stretch a buck -- carve your pork thinly. It will last longer and an added plus is that it will make fantastic sandwiches the next day! Finally -- Emeril suggests using a true pork loin rather than the tenderloin because he says it stands up better to the grill. I used a large tenderloin because we just like it better and it cooks a bit faster. We don't have a fancy grill -- it's just your old trusty charcoal deal with a little lid. However, you cook it, just make sure the interior temperature is right before you chow down, ok?
Provided by Adrienne in Reister
Categories Pork
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To make the marinade, in a bowl, combine the apple juice, brandy, brown sugar, mustard, oil, 1 teaspoon of the salt, 12 teaspoon of the pepper, the cinnamon, allspice, and cayenne and whisk well to combine and dissolve the sugar.
- Place the loin in a large re-sealable plastic bag and add the marinade. Seal and place in a large baking dish. Let marinate in the refrigerator for 8 hours or overnight, turning occasionally.
- Preheat a grill to medium-low heat (230 degrees to 250 degrees F).
- Remove the pork from the marinade and pat dry, discarding the marinade, and season on all sides with 1 teaspoon of the Essence (see recipe below) and the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Grill the pork with the grill lid closed, turning several times, until an instant-read
- thermometer registers an internal temperature of 145 degrees F when inserted into the thickest portion of the meat, about 45 minutes, depending upon the thickness of the meat.
- Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before carving.
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; Combine all ingredients thoroughly (Yield: 2/3 cup).
APPLE GLAZED PORK TENDERLOIN
Steps:
- Preheat the oven to 350 degrees F.
- Peel, core, and cut the apples into 1-inch dice and toss with melted butter in a large bowl. Scatter the apples in the bottom of a roasting pan fitted with a rack.
- Season the tenderloin generously with salt and pepper and place on the rack in the roasting pan. Whisk together all remaining ingredients in a small bowl. Put the tenderloin in oven until internal temperature registers 160 to165 degrees on an instant-read thermometer, about 30 to 40 minutes. During the last 10 minutes of cooking brush with half of the glaze. Remove from oven, brush with remaining glaze and allow to rest for 10 minutes on a cutting board before slicing. Serve with roasted apples.
APPLE-GLAZED PORK LOIN
An impressive main dish for any special occasion, this succulent pork roast has a sweet, tangy flavor. "I found this easy recipe in a church cookbook," Jean Graf-Joyce reports from Albany, Oregon. "Friends constantly request it."
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Rub 1 teaspoon salt and 1/4 teaspoon pepper over roast. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 30 minutes. , Meanwhile, in a small saucepan, melt jelly over low heat. Whisk in mustard and 1 teaspoon lemon juice. Brush roast lightly with jelly mixture. , Bake 30-40 minutes longer or until a thermometer reads 145°, basting once with jelly mixture. Let roast stand for 10 minutes before slicing., Stir drippings in pan to loosen browned bits. Pour into a measuring cup; skim fat. Stir the remaining jelly mixture, lemon juice, salt and pepper into drippings; heat through. Serve with the roast.
Nutrition Facts : Calories 256 calories, Fat 8g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 330mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
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What is Apple Brandy Glazed Pork Tenderloin?
Apple brandy glazed pork tenderloin is a dish that involves pork tenderloin roasted in the oven, then coated with a glaze made from apple cider, apple brandy, honey, and other spices. The glaze is brushed on the pork during the last 10-15 minutes of cooking to create a sweet and flavorful coating. The dish is then served hot with a side of vegetables, potatoes, or rice to complete the meal.Key Ingredients
- Pork tenderloin – This is the main ingredient that forms the base of the dish. It is a lean cut of meat that is tender and juicy when cooked properly.
- Apple cider – This is a key component of the glaze that gives the dish its sweet and tangy flavor.
- Apple brandy – This ingredient adds a distinct smokiness and complexity to the glaze.
- Honey – This ingredient offers a natural sweetness that balances out the other flavors.
- Spices – These include ingredients like garlic, thyme, rosemary, salt, and black pepper, which enhance the flavor of the dish.
Preparation
The preparation of apple brandy glazed pork tenderloin involves several steps to create the perfect dish. Here is a breakdown of what’s involved:- Preheat the oven to 400°F.
- Season the pork tenderloin with salt and black pepper.
- Heat olive oil in a skillet or oven-proof pan over medium-high heat. Add the seasoned pork tenderloin and brown on all sides for 3-4 minutes per side.
- Remove the pork from the skillet and place it on a baking sheet.
- In a small bowl, mix together the apple cider, apple brandy, honey, minced garlic, thyme, rosemary, salt, and black pepper to create the glaze.
- Brush the glaze over the pork and place it in the oven to roast for 15-20 minutes.
- Remove the pork from the oven and brush it with additional glaze. Return it to the oven and roast for an additional 10-15 minutes until the internal temperature reaches 145°F.
- Remove the pork from the oven and let it rest for 5-10 minutes before slicing and serving.