Caramelized Pork Tenderloin with Apples
Course: DinnerDifficulty: Easy4
servings30
minutes1
hourAs you know I am a huge fan of pork tenderloin and pork roasts. First off they are easy to prepare and also you can really cook them with whatever you have on hand. They are delicious prepared in the summer with tomatoes and figs. They are delicious when prepared in the fall with apples and squash or in the winter with root vegetables and pomegranates. In the spring they are amazing with all the fresh produce. Even if you want to dry rub them and roast it n a sheet pan, dinner can be on the table in 30-45 minutes. This is a simple and delicious way to cook. I adapted this from my recipes. I love fennel so I added some and having made this a few times I have served with wild rice with dried cranberries and instead of using water to cook the rice I use stock and apple cider. It gives the rice a sweetness. I also love cumin. It is a staple spice in my kitchen.
Ingredients
2 Tablespoons packed brown sugar
1 teaspoon ground cumin
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon fresh ground pepper
1 garlic clove, minced
1 (2 1/2LB) boneless pork loin, trimmed
2 onions, 1 yellow and 1 red, cut into wedges
1/3 cup balsamic vinegar
2 granny smith apples, cut into wedges
2 gala apples, cut into wedges
2 fennel bulbs, cut into wedges
2 Tablespoons butter
2 tablespoons olive oil
Directions
- Preheat oven to 425. Combine first 5 ingredients in a small bowl.
- Rub garlic all over pork. Heat a large skillet with 2 Tablespoons olive oil over medium high heat. Add pork and onions, cook 10 minutes, browning on all sides.
- Place the pork in a greased 13×9 inch casserole dish or roasting pan. Sprinkle sugar mixture over the pork. Arrange the onions and fennel around the pork. Drizzle the balsamic all over pork and onions. Bake at 425 for 20 minutes.
- Melt butter in a large skillet over medium high heat, add apples and sautéed for 5 minuted until golden.
- Add the lightly browned apples to the pork and REDUCE the heat to 350 and cook for another 20 minutes.
- Remove pan from oven when the pork registers 145 with an instant read thermometer. Remove the pork, onions, apples, and fennel from the pan and allow to rest loosely cover with foil on a cutting board.
- Pour the pan drippings into a saucepan and heat over medium high until reduced to 1/3 cup about 14 minutes. Season with salt and pepper and even can add some wine.
- Serve the pork with the onions, apples and fennel around and drizzle with the pan juices.
