PERFECT ROASTED PORK TENDERLOIN WITH APPLES
The trick to flavorful and moist pork tenderloin is to sear the pork before roasting. In our recipe, the pork is seared and then is baked on top a bed of apples and onions. Most often, you will find that pork tenderloins are sold in packages with two tenderloins. One tenderloin should generously serve 2 people and most likely serve 3. One note, "pork tenderloins" and "pork loin" are two different cuts of meat. Pork tenderloins are much thinner and take less time to cook.
Provided by Adam and Joanne Gallagher
Categories Dinner, Entree
Time 50m
Yield Makes 6 Servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees F. Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
- Pat pork dry with paper towels and then rub with one tablespoon of the oil and 1 1/2 teaspoons of salt. Heat a tablespoon of oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, occasionally turning, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
- Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add two to three teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add extra oil).
- Add the apples and onions then cook, occasionally stirring, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.
- Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and the black pepper. Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven.
- Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
- While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
- To serve, slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.
Nutrition Facts : Calories 293, Protein 35 g, Carbohydrate 10 g, Fiber 2 g, Sugar 6 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 101 mg
ROASTED PORK TENDERLOIN WITH APPLES
Follow our complete, step-by-step, photo illustrated instructions to learn how to make this delicious Roasted Pork Tenderloin recipe. We'll even throw in some fresh apples and onions to add another layer of flavor. It's quick, it's easy, it's super delicious.
Provided by Steve Gordon
Categories Main Dish
Time 40m
Number Of Ingredients 9
Steps:
- In a large mixing bowl, add the brown sugar.
- Add smoked paprika.
- Add crushed rosemary leaves.
- Add garlic powder.
- Add salt.
- Mix dry ingredients well. Set aside.
- Wash the apples then pat dry with a paper towel.
- Rinse the tenderloin under cool running water.
- Remove any silver skin, sinew or fat as needed. Pat dry.
- Line a baking sheet with aluminum foil.
- Add one Tablespoon of olive oil to the sheet pan, spread over pan.
- Brush the tenderloin in olive oil.
- Spread the spice mixture over the tenderloin.
- Core and slice the apple.
- Slice the onion into large slices.
- Place apples and onions in a mixing bowl. Coat with olive oil.
- Place the apple slices, onion slices and tenderloin on the baking sheet.
- Place pan in oven. Roast 15 - 20 minutes, or until internal temp reaches at least 145F degrees.
- Let rest for 10 minutes before slicing.
- Slice tenderloin, serve with apple and onions.
- Enjoy!
PORK TENDERLOIN WITH APPLE BACON COMPOTE RECIPE
Pork Tenderloin with Apple Bacon Compote is fall cozy comfort. Simple and impressive!
Provided by Nora Rušev
Categories Farm to Table
Time 1h10m
Number Of Ingredients 10
Steps:
- To Make the Pork: Preheat the oven to 325°F. Rub the pork loin well with salt and pepper. Heat the oil in a large French oven (or other oven-safe pot with a lid). Brown the pork well on every side, turning from time to time. Take the pot off the stove and cover it with a lid. Roast covered for 30-35 minutes. Take the lid off and continue roasting the meat until it reaches an internal temperature of 145-150°F. Remove the tenderloin from the French oven (no need to wash just yet!) and place it on a platter. Cover the meat with aluminium foil and let it rest for 10 minutes. To Make the Compote: While the pork is resting, place the French oven over medium heat and cook the bacon until browned and crispy. Add the garlic, onion, thyme and sage. Cook, stirring often, for 2-3 minutes or until the onion is no longer raw. Add the diced apple and continue cooking until it's softened and starting to brown. Increase the heat to high and pour the apple juice over the compote. Scrape any browned bits from the bottom, season with salt and pepper and cook for another minute. Serve immediately with the rested pork and your side of choice.
Nutrition Facts : Calories 287 calories, Fat 10 g, Carbohydrate 20 g, Fiber 3 g, Protein 26 g, SaturatedFat 1 g, Sodium 232 mg, Sugar 14 g
RACK OF PORK WITH PEAR APPLE COMPOTE
Provided by Ted Allen
Time 13h50m
Yield 4 servings
Number Of Ingredients 22
Steps:
- In a small saucepan over high heat, dissolve the salt and honey in a cup of water. Remove the pan from the heat, and add the juniper, rosemary, peppercorns, bay leaf, and garlic. Let steep until the water cools to room temperature, about 20 minutes. Add the brine mixture to a large container with a lid, and add enough very cold water until you have a gallon. Submerge the pork in the brine and cover a lid. Let marinate, overnight, in the refrigerator.
- Preheat the oven to 350 degrees F.
- Remove the pork from the marinade, rinse and pat dry, Add a coating of olive oil to an oven-safe pan. Sear the pork until all of the sides are a deep golden brown. Transfer the pan to the oven and roast the pork until an instant-read thermometer inserted in the middle, reaches 150 degrees F, about 20 minutes a pound. Remove to cutting board, tent with foil and let rest for at least 15 minutes.
- While the meat is resting, prepare the compote.
- Pear Apple Compote:
- Drain all but 2 tablespoons of fat from the roasting pan. Put the fat in a medium pan and add the shallots. Saute the shallots over medium heat for 5 minutes. Add all of the remaining ingredients, bring to boil. Reduce the heat to medium and cook the mixture until soft and thickened, about 5 to 8 minutes.
- Transfer the compote to a serving bowl. Carve the pork into individual chops and serve with compote.
PORK TENDERLOIN WITH APPLES AND BACON
Are you looking to bring fall coziness to your dinner table? Try this cozy pork tenderloin recipe for a simple autumn dinner!
Provided by Nora from Savory Nothings
Categories Main Course
Time 1h10m
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F. Rub the pork loin well with salt and pepper.
- Heat the oil in a large Dutch oven (or other oven-safe pot with a lid) over medium-high heat until shimmering. Brown the pork well on every side.
- Take the pot off the stove. Carefully coat pork loin with minced garlic and herbs, dot with butter. Cover Dutch oven with a lid and roast covered in the oven for 30-35 minutes.
- Remove the lid and continue roasting the meat until it reaches an internal temperature of 145-150°F at its widest part.
- Remove the tenderloin from the Dutch oven and place it on a serving plater. Tent the meat with aluminium foil and let it rest for 10 minutes before slicing against the grain to serve.
- While the pork is resting, place the Dutch oven over medium heat on the stove and cook the bacon until browned and crispy.
- Add the garlic, onion, thyme and sage. Cook, stirring often, for 2-3 minutes or until the onion is has softened.
- Add the diced apple and continue cooking until it's softened and starting to brown.
- Increase the heat to high and pour the apple juice over the compote. Scrape any browned bits from the bottom, season with salt and pepper and cook for another minute.
- Serve immediately with the rested pork and your side of choice.
Nutrition Facts : ServingSize 1 serving, Calories 290 kcal, Carbohydrate 13 g, Protein 26 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 91 mg, Sodium 160 mg, Fiber 2 g, Sugar 9 g
PORK TENDERLOIN WITH APPLES AND ONIONS
This is an easy, tasty main dish for the family on a weeknight. While the pork is in the oven, it's simple to steam a veggie side and prepare a quick salad.
Provided by Bibi
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
- Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
- Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
- Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
- Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
- Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
- Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
- Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 12.8 g, Cholesterol 103.5 mg, Fat 12.9 g, Fiber 2 g, Protein 36 g, SaturatedFat 3.8 g, Sodium 562.7 mg, Sugar 8.8 g
BACON-WRAPPED PORK TENDERLOIN WITH APPLE STUFFING
This small roast gets the star treatment with an apple and onion stuffing, and it's rolled up in bacon, for even more flavor. Perfect for a weeknight dinner because it bakes in about 20 minutes with a short resting time. We liked this with steamed broccoli and home fries.
Provided by Bibi
Categories Pork Tenderloin
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Stir together mustard and maple syrup in a small bowl.
- Pat pork tenderloin dry. Without cutting all the way through, slice the tenderloin lengthwise and open like a book. Spread mustard mixture evenly over the inside and outside of the tenderloin, then season with salt and pepper.
- Place apple slices on one side of the tenderloin. Spread onions on top of the apples and sprinkle with thyme. Close the tenderloin, tucking apples and onions inside.
- Line up bacon slices in a rectangle shape on a sheet of heavy-duty aluminum foil, with each piece overlapping slightly. Place the stuffed tenderloin across the top ends of the bacon. Use the foil to lift the tenderloin and start to roll it like a jellyroll until it's completely wrapped with bacon.
- Secure both ends of the tenderloin and each bacon slice with a wooden toothpick. Use the foil to lift the tenderloin into a 9x13-inch baking pan. Spread out the foil to protect the pan from drippings.
- Cook in the preheated oven until slightly pink in the center, about 20 minutes, turning halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
- Remove from the oven and let rest until internal temperature has risen to 145 degrees F (63 degrees C), 5 to 10 minutes.
Nutrition Facts : Calories 486.1 calories, Carbohydrate 7.3 g, Cholesterol 135.1 mg, Fat 33.4 g, Fiber 0.5 g, Protein 36.7 g, SaturatedFat 11.1 g, Sodium 693.1 mg
ROAST LOIN OF PORK WITH APPLE COMPOTE
This delicious roast loin of pork recipe is courtesy of chef Curtis Stone.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees.
- Using a sharp knife, score fat that covers the top of pork. Rub pork fat with salt, garlic, and half of the marjoram leaves. Set a roasting rack in a heavy-bottomed roasting pan; set pork on rack. Transfer to oven and roast for 30 minutes.
- Decrease oven temperature to 350 degrees, and continue roasting the pork until an instant-read thermometer inserted in the pork reaches 140 degrees, about 45 minutes more. Transfer pork to a cutting board, keep warm, and let rest 30 minutes.
- Pour any pan juices into a small bowl and whisk together with remaining marjoram; cover to keep warm and set aside.
- Meanwhile, heat apples and cloves in a medium saucepan over medium-high heat, stirring, until apples begin to soften, about 3 minutes. Reduce heat to low and add Calvados, continue stirring until most of the liquid has evaporated, about 5 minutes. Cover, and continue cooking apples, stirring occasionally, until apples are tender and most of the juices have evaporated, about 8 minutes.
- Remove apple mixture from heat and, using a potato masher, coarsely mash apples. Stir in sugar, if using.
- Thinly slice pork and drizzle over reserved pan juices and serve immediately with apples and carrots.
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