Fillet of Pork with Rosemary Apple Vinaigrette Recipe
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Category: |
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Ingredients: |
Ingredients: 3 lbs. pork tenderloin
1 T Dijon mustard
½ c Rosemary Apple Vinaigrette (see below)
2 T vegetable oil
1½ t salt
½ t black pepper
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Directions: |
Directions:Using a sharp knife, trim the fat and silver skin from the tenderloins, set aside.
In a medium bowl, combine the mustard, vinaigrette, and vegetable oil. Whisk to combine.
Transfer contents to a resealable plastic bag and add the tenderloins. Turn the tenderloins so they are evenly coated wit the marinade, seal the bag, removing as much air as possible. Refrigerate for 45 minutes before proceeding.
Preheat the oven to 400º.
Heat a large saute pan or skillet over high heat. When hot add the tenderloins and brown on all sides, turning occasionally to ensure even cooking, about 6 minutes. Transfer the pan to the oven and cook unti; the tenderloins are medium to medium-well, or register 140-150 on a meat thermometer, about 8 to 10 minutes. Remove the meat from the oven and allow to rest for 5 minutes. Slice the meat in ½ inch thick slices, on the diagonal, and serve with some of the remaining Rosemary Apple Vinaigrette spooned over the top.
Key Words: #HealthyEating |
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Rosemary Apple Vinaigrette |
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Ingredients: |
Ingredients: 4 oz. granny smith apple, peeled, cored, and sliced ¼ inch slices
¼ c apple cider vinegar
2 T shallots, minced
2 T sugar plus 1 t sugar
1½ tsp fresh rosemary, chopped
¼ tsp black pepper
1½ tsp Dijon mustard
1 tsp soy sauce
½ tsp kosher salt
1½ tsp green onion, chopped
½ c vegetable oil
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Directions: |
Directions:Combine apples, cider vinegar, shallots, sugar, rosemary, and black pepper in a skillet and bring to a simmer. Reduce heat to low, cover, and simmer until apples are tender, about 6 minutes.
Remove from the heat and transfer to a blender or food processor.
Add mustard, soy sauce, kosher salt, and green onions, puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified. Remove from the blender and refrigerate in an air tight container until ready to serve.
Vinaigrette will keep for up to 1 week refrigerated. |
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Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes |
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Personal
Notes: This is one of Kimmy's favorite meals. Actually her Dad and I like it a lot too!
Notes: You really only need 1 package of pork tenderloin. The recipe actually calls for 2 (1 to 1½ lbs) pork tenderloins.
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