Best Roasted Pork Tenderloin With Escalloped Apples Rachael Ray Recipes

UPTOWN PORK CHOPS AND APPLE SAUCE: ROAST PORK TENDERLOINS WITH ESCALLOPED APPLES

Steps:

• Heat oven to 425 degrees F.
• Coat the tenderloins with olive oil. Combine the grill seasoning, lemon zest and thyme. Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and let juices settle then slice on an angle.
• Melt butter in skillet over medium heat and saute apples for 12 to 15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar.
• Arrange the apples over the pork to serve.

ROASTED PORK TENDERLOIN WITH ESCALLOPED APPLES (RACHAEL RAY) RECIPE - (3.7/5)

Steps:

• Heat oven to 425°F. Coat the tenderloins with EVOO. Combine the grill seasoning, lemon zest and thyme. Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and let juices settle then slice on an angle. Melt butter in skillet over medium heat and saute apples for 12-15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar. Arrange the apples over the pork to serve.

ROASTED PORK TENDERLOINS WITH SWEET APPLE GRAVY

Steps:

• Preheat oven to 475°.
• Rub tenderloins with olive oil, the chopped thyme, and a liberal amount of salt and pepper.
• Brush a rimmed baking sheet or broiler pain with oil; arrange the tenderloins on the pan.
• Roast in the over for 25 minutes (they will still be slightly pink inside; if you prefer well done, cook an additional 5 minutes).
• Make the sweet apple gravy: preheat a skillet over med-high heat with the butter.
• When the butter melts, add in the onions, garlic, red pepper flakes, whole thyme sprigs, and a little salt and pepper; cook/stir 5-8 minutes, until the onions start to take on some color.
• Sprinkle with the flour; continue to cook 1 minute.
• Whisk in the wine and apple juice; bring mixture to a bubble; add in stock.
• Bring that up to a simmer and continue to cook the gravy over medium heat until it is thick.
• Discard thyme stems, then stir in the chopped chives.
• To assemble: slice tenderloins thin and pile the meat on a platter; drizzle the slices with the gravy.

BALSAMIC ROAST PORK TENDERLOINS

Steps:

• Preheat oven to 500 degrees F.
• Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
• Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
• Let meat rest, transfer to a carving board, slice and serve.

UPTOWN PORK CHOPS AND APPLESAUCE FROM RACHAEL RAY

Steps:

• Heat oven to 425 degrees F.
• Coat tenderloins with Olive Oil. Combine the grill seasoning, lemon zest, and thyme.Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and ler juices settle then slice at an angle.
• Melt butter in heavy skillet over medium heat and saute apples for 12 to 15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet, and sweeten with sugar.
• Arrange the apples over the pork to serve.

POTTED PORK TENDERLOIN WITH SWEET ONIONS AND APPLE

Steps:

• Season the pork with fennel, salt, and pepper, and dredge in flour. Heat a few tablespoons extra-virgin olive oil, a couple turns of the pan, in a Dutch oven over medium-high heat. 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. 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. Add the stock, slide the pork back in, and simmer to cook through a few minutes more. Serve from the hot pot.