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Thanks for visting us. Here, you can get the latest specials from The Fresh Market by Arctic Foods along with recipes and updates from Carla. Our Meat Shoppe & Fresh Market is located at 251 East Washington Avenue in Washington, NJ 07882.

 

Autumn Apple Roasted Pork Tenderloin

Carla DiTondo - Thursday, October 11, 2018

Recipe of the week...

Autumn Apple Roasted Pork Tenderloin

Tips for juicy pork tenderloin:

Before roasting, always sear your pork tenderloins on all sides, first. To do this, pat the pork dry, rub with a little oil then season with salt. Throw it into a hot pan and sear all sides until golden brown; This adds color, seals in moisture, and brings out lots of flavor.

When baking - either lay on top of a layer of vegetables (like you will be doing with this recipe), or add a thin layer of chicken stock to the bottom of the pan.

This recipe makes 4-6 Servings

Ingredients:

2 pork tenderloins (about 1 1/2-pounds each)
2 tablespoons vegetable oil, plus more as needed
1 1/2 teaspoons salt, plus more as needed
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme leaves (1/2 Tbsp, dried)
1/4 teaspoon ground black pepper
2 Donaldson's Farm Apples, cored and Thick-sliced
2 White Onions onions, Thick-sliced
1 cup chicken stock
1 tablespoon butter

To Cook:

  1. Pre-Heat oven to 450°
  2. Trim Pork of any silver-skin.
  3. Pat pork dry with paper towels and then rub with one tablespoon of the oil and 1 1/2 teaspoons of salt. Heat a tablespoon of oil in a heavy-bottomed oven-safe skillet over medium-high heat. When the oil is hot and shimmers, add the pork tenderloins and cook, occasionally turning, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
  4. Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add two to three teaspoons of additional oil. Add the apples and onions then cook, occasionally stirring, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.
  5. Use a pastry brush (or use your fingers) to rub the seared pork all over with mustard, 2 teaspoons of thyme, and the black pepper.
  6. Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150° F.
  7. Transfer pork to a large plate and cover with aluminum foil. Let rest 5-10 minutes.
  8. While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
  9. To serve, slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.

We suggest serving with roasted or mashed potatoes, and a side of steamed spinach or asparagus. Enjoy!


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