Pork and Apples
A fresh spin on a classic combination.
A juicy, well-seasoned pork tenderloin is one of life’s simple pleasures
Ingredients
A 1-1.5 lb pork tenderloin
1/2 pink lady or other tart apple
1 medium shallot
1/4 cup white wine
2 tbsp butter
Instructions
Get your pork out of the fridge about an hour before you are ready to cook and season it all over with a few tablespoons of salt.
Chop your apples into about 1/2 inch cubes and dice your shallot finely.
When ready to cook, preheat your oven to 425ºF and get a cast iron skillet working over medium-high heat with some olive oil. When warmed up, pat the tenderloin down with paper towels and place it in in the skillet. Turn every 45 seconds or so until all sides are seared. Then get the skillet in the oven for 20-25 minutes, depending on the thickness of the pork.
15 minutes into the cooking, pull the skillet out and toss in the apples and shallots. Put the skillet back in to complete cooking. Once your pork is done, remove it from the skillet with tongs and put it on a clean cutting board to rest for at least 10 minutes.
Put the skillet back on the burner (use your oven glove, it will be super hot!) and toss around the apples and shallots. Pour in the wine and scrape up any yummy brown bits from the bottom. Toss in the butter and mix it up. Taste the sauce and add some salt if needed, it depends how much you salted the pork in the beginning – you just made a pan sauce!!
Slice the pork diagonally for presentation points and cover with the apple shallot pan sauce. Complete the meal with a polenta, cous cous, or leafy green veggie. Pictured here with my fav…charred broccolini.
