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Saturday
Sep212013

Roasted Pork Tenderloin with Apples and Pears

Pork Tenderloin with Apples  Pears

*tap, tap, tap* Is this thing on? Once again, it's fall, which means all of my time is spent between the 4 walls of a pool deck, leaving me with little-to-no time in the kitchen. And, those few days that I am in the kitchen, I either make something simple that we've had before, or I dial up our favorite pizza place. Tonight, however, required something different. After a random hot day, fall temperatures are here, and what's better than roasted pork with apples and pears on a cool, rainy night? The answer is nothing! This dish was simple, fragrant, and delicious; easy enough for a weeknight meal, yet elegant enough for entertaining on the weekend. I can see this easily (and regularly)  filling gaps in our weekly meal plans all fall and winter long!

1 Pork Tenderloin (1 pound)
1 1/2 tablespoons Olive Oil, divided 
1 teaspoon Salt
1/2 tablespoon Dijon Mustard
1/2 tablespoon Fresh Thyme, chopped
1/2 tablespoon Fresh Rosemary, chopped
1/4 teaspoon Black Pepper
1 Apple, cored and sliced
1 Pear, cored and sliced
1/4 Onion, sliced
1/4 cup Red Wine (we used Pinot Noir)
1/4 cup Vegetable Stock
1/2 tablespoon Butter 

Trim the pork tenderloin of any silver skin using a small, sharp knife, then pat the tenderloin dry with a paper towel. Using your hands, rub the tenderloin with 1/2 tablespoon of the oil and the salt, rubbing until the tenderloin is evenly coated. Heat the remaining oil in a large, oven-safe frying pan over medium heat. Add the pork and cook, turning occasionally, until the tenderloin is browned all over, then transfer to a plate. Add the sliced apples, pears, and onions to the pan and cook, stirring occasionally, until lightly browned around the edges, about 5 minutes. Meanwhile, using a pastry brush or your hands, rub the pork with the dijon mustard, and sprinkle with the black pepper, and half of the thyme and rosemary. Add the wine and the remaining thyme and rosemary to the apple mixture and stir. Place the pork on top of the apple mixture and place it in the oven. Roast the pork at 425 degrees for 10-15 minutes, or until an internal thermometer registers 145-150 degrees. Transfer the pork to a plate and cover with foil to rest for about 10 minutes. While the pork rests, place the apple mixture back over medium heat on the stove. Add the stock and butter, scraping the pan to remove any brown bits from the bottom. Bring the mixture to a simmer and cook until the liquid reduces by half. Slice the pork into 1-inch slices and serve over a bed of apples, pears, and onions.

SOURCE: Slightly adapted from Inspired Taste

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