Ingredients: |
Ingredients: 2 ten-ounce pork tenderloins, trimmed
4 sprigs thyme, plus more for garnish
Coarse salt and freshly ground black pepper
1 Tbs. olive oil
1 Tbs. unsalted butter
3 tart cooking apples, cut in half horizontally
½ cup apple cider
2 Tbs. apple cider vinegar
Sauteed Cabbage recipe (below)
Sauteed Cabbage:
1 Tbs. butter
½ medium head red cabbage (about 1¼ lbs), thinly sliced
½ tsp. caraway seeds
¾ cup apple cider
1 Tbs. apple cider vinegar
salt and freshly ground black pepper
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Directions: |
Directions:1. Heat oven to 400º. Lay a thyme sprig on either side of the pork tenderloin. Fold up the tail end, using kitchen twine to truss every inch. Season with salt and pepper.
2. heat olive oil and butter in an ovenproof skillet over high heat. Sear the pork until brown, about 2 minutes per side. At the same time, brown apples, cut side down. Turn apples over; transfer skillet to oven, and roast until the internal temperature, when taken with a meat thermometer, is 145º for medium and 150º for medium well, about 10 minutes.
3. Remove the meat to the cutting board and let rest for 10 minutes; reserve apples in a bowl. Return skillet to stovetop; deglaze skillet with apples cider, and reduce to half, about 2 minutes. Stir in 2 Tbs. cider vinegar, reduce 1 minute more.
4. While meat is resting, make the cabbage. Heat butter in medium skillet, over medium heat. Add cabbage, saute for 1 minute. Add caraway seeds and apple cider, and bring to a boil. Reduce to a simmer, and cook stirring occasionally for 6-7 minutes. Add 1 Tbs. cider vinegar, and cook for 1 minute more. Remove from heat and season with salt and pepper to taste.
5. Remove kitchen twine from tenderloins, and slice into ⅜-inch medallions. Place cabbage on platter, arrange pork over cabbage, and top with apple halves and sauce. Garnish with thyme sprigs. |
This recipe for Pork Tenderloin and Apples is from