Culinary Disasters

Let us all do a happy apple dance because it is apple season and my favorite little roadside apple stand is stacked full of apple goodness.  FYI if you ever want to win me over bribe me with an apple pie because it is one of my favorite desserts of all times (once again I am going with my favorite of all time and yes damn near everything is my favorite of all time).

This also marks meal 2 of freezer cleaning however, as you will see in a couple days I already got sidetracked by shiny object syndrome and hit the fish market for some tuna.  Although in my defense my buddy Mike over at Mike’s Table decided to post sushi and that got the old wheels a spinning. 

The apples I used were a Cortland which is more of a tart apple and perfect for baking.  However, any apple variety that you enjoy will be perfect.  Also, I went with apple cider since I picked up a half gallon of it but you really don’t need the liquid or white wine could be a great substitution (actually if you do the recipe and use white wine let me know how it turns out because I was debating it with more of a fruity white wine). 

For this recipe you will need:

• 1 pork tenderloin
• 2 apples and each apple cored and cut into 12 pieces (if you suck at math that is 24 total pieces)
• 1 onion sliced thinly (I have been using the heck out of the mandonline lately)
• 1/2 cup of apple cider
• Pinch of fennel seeds
• Kosher salt and black pepper
• High temperature oil

Preheat your oven to 450 degrees.

Roll the tenderloin in the fennel seeds, kosher salt, and black pepper and in a skillet over medium-high heat add the oil and then the tenderloin.  Sautee the tenderloin till it is browned all over (about 5 minutes a side). 

 

Once the tenderloin is browned remove it and add in the onions and apples with a pinch of salt.  Cook till the apple is softened (about 5 minutes) stirring occasionally. 

Add the tenderloin back into the skillet and place in the oven till the pork tenderloin is about 140 degrees internal (about 15 minutes if you lack a thermometer).

Once the tenderloin is done remove the skillet from the oven and remove the tenderloin from the skillet to a plate to rest.  Place the skillet over medium-high and add in the 1/2 cup of apple juice and cook till reduced by 1/2.

Slice the tenderloin into 2 inch thick slices and serve with the apple onion mixture on the side.

Tags: Quick, pork, All //