Potted Pork Tenderloin With Sweet Onions And Apple Food

PORK TENDERLOIN WITH APPLES AND ONIONS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
• Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
• Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
• Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
• Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
• Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
• Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

POTTED PORK TENDERLOIN WITH SWEET ONIONS AND APPLE

Steps:

• Season the pork with fennel, salt, and pepper, and dredge in flour. Heat a few tablespoons extra-virgin olive oil, a couple turns of the pan, in a Dutch oven over medium-high heat. Add the pork and brown the meat. Do this in 2 batches if your pot size demands it. Use a little extra oil if necessary for a second batch. Remove the browned meat to a plate and add the butter to the pan. Reduce the heat a bit and add the onions, apples, bay leaves, and sage. Season with salt and pepper and cover the pan to sweat the onions for 12 to 15 minutes, stirring occasionally. Uncover the pot and raise the heat a bit. When the onions start to brown, add the calvados to the pot. Add the stock, slide the pork back in, and simmer to cook through a few minutes more. Serve from the hot pot.

APPLE-ONION PORK TENDERLOIN

Steps:

• Preheat oven to 425°. In an ovenproof skillet, heat 1 tablespoon oil over medium-high heat. Brown tenderloin halves on all sides; remove pan from heat. Spread pork with mustard; roast in oven until a thermometer reads 145°, 15-20 minutes., Meanwhile, in another skillet, heat remaining oil over medium heat; saute apples and onion 7 minutes. Stir in wine; bring to a boil. Reduce heat; simmer, uncovered, until apples and onion are tender, 5-8 minutes. Stir in salt and pepper., Remove pork from oven; let stand 5 minutes before slicing. Serve with apple mixture.

EASY ONE-PAN PORK TENDERLOIN DINNER WITH APPLES AND ONION RECIPE BY TASTY

Steps:

• Pat the pork tenderloin dry and generously season with salt and pepper on all sides.
• Heat 2 tablespoons of canola oil in a large cast iron skillet over medium-high heat, until the oil is shimmering and just starting to smoke.
• Place pork in the hot skillet and sear until well browned, about 1½-2 minutes. Flip and repeat searing on all sides.
• Remove the pork from the skillet and set aside.
• Preheat the oven to 375˚F (190˚C).
• Heat the remaining tablespoon of oil in the skillet.
• Add the onion to hot skillet and toss to coat in the oil. Add the garlic and apples and cook until the apples and onion begin to soften.
• Pour the cider over apples and onion and bring to a simmer.
• Return the pork to the skillet, on top of the apple and onion mixture. Spoon the cooking liquid over the pork and transfer the entire skillet to the oven.
• Bake for 15-20 minutes, until the internal temperature of the pork reaches 145˚F (62˚C.)
• Remove the skillet from the oven and let the pork rest for 10 minutes before slicing. Serve the sliced pork over a bed of the apples and onions.
• Enjoy!

PORK TENDERLOIN WITH ROASTED APPLES AND ONIONS

Steps:

• Place one oven rack in top third of oven, and another rack in bottom third. Preheat oven to 450 degrees. Make glaze: In a small saucepan, bring vinegar and maple syrup to a boil over high heat; cook, stirring occasionally, until mixture has reduced to 1/4 cup, 3 to 4 minutes. Remove from heat; transfer 1 tablespoon to a small bowl for drizzling, and set aside. Reserve the rest of the glaze in saucepan.
• On a large rimmed baking sheet, toss apples and onion with oil. Season with salt and pepper; arrange in a single layer, and roast until golden, about 15 minutes. Remove from oven and toss.
• Meanwhile, line another rimmed baking sheet with aluminum foil; place pork on foil. Season generously with salt and pepper; brush with glaze from saucepan. Return apples and onion to oven, on bottom rack. Place pork on top rack; roast 10 minutes. Remove pork from oven; brush with glaze (discard any remaining in pan). Roast until pork registers 150 degrees.on an instant-read thermometer, and apples and onion are tender, about 10 minutes more.
• Transfer pork to a cutting board, and let rest 10 minutes. Slice 1/4 inch thick; drizzle with reserved tablespoon glaze. Serve with apples, onion, and, if desired, Buttermilk Mashed Potatoes.

PORK TENDERLOIN WITH APPLES AND SWEET POTATOES

Steps:

• Preheat oven to 425 degrees F, then coat the inside of a 9"x9" baking pan with nonstick cooking spray.
• In a small bowl, combine salt, cinnamon, cardamom & pepper.
• In a large bowl, place the sweet potato slices & sprinkle them with just 1/2 teaspoon of the spice mixture & just 1 1/2 teaspoons of the oil, then toss to coat.
• Arrange the sweet potato slices in a single layer in the prepared baking pan, then bake uncovered for 10 minutes.
• Meanwhile, cut the pork tenderloin in half, then rub the remaining oil over the pork, before coating it with the remaining spice mixture.
• Place the coated pork halves over the sweet potato slices & bake for 15 minutes.
• Meanwhile, cut each apple into 8 wedges, & when the pork has baked for 15 minutes, turn the pork over & arrange the apples around the meat.
• Bake another 15 minutes longer or until a meat thermometer reads 145 degrees F ~ That's my reading, but if you're a traditionalist, you'll want it to read 160 degrees F!

CROCK POT PORK TENDERLOIN WITH APPLES AND SWEET POTATOES

Steps:

• Pork -- In a large saute pan add 1 tablespoon butter, 1 tablespoon olive oil and heat to medium. Season the pork loin well with salt and pepper and sear on medium heat until golden brown on all sides. Just a minute or less per side.
• Crock pot -- Add the pork to the crock pot. To the pan with pork drippings add the apple cider and just deglaze the pan and stir/scrape up all the drippings with a spatula. Add immediately to the crock pot.
• Add everything else to the crock pot, vegetables, seasoning, butter, apples, pears, wine, onions, sweet potatoes, etc and just cook.
• Cook -- 8-10 hours on low or 6-8 hours on high.
• Enjoy -- Slice thin and serve. You can thicken the sauce if you want with a little slurry of corn starch and water but I find that the potatoes and pork soak up most of the juices. The onion and apples are sweet and everything is just perfect. Just a small salad.

PORK WITH SWEET POTATOES

Steps:

• In a shallow bowl, mix flour, salt and pepper. Cut tenderloin into 12 slices; pound each with a meat mallet to 1/4-in. thickness. Dip pork in flour mixture to coat both sides; shake off excess., In a large skillet coated with cooking spray, heat oil over medium-high heat; brown pork in batches. Remove from pan., Add sweet potatoes, cranberries and broth to same pan. Bring to a boil. Reduce heat; simmer, covered, 4-6 minutes or until potatoes are almost tender. Stir in mustard. , Return pork to pan; add apple and green onions. Return to a boil. Reduce heat; simmer, covered, 4-6 minutes or until pork and sweet potatoes are tender.

ROAST PORK WITH APPLES AND SWEET POTATOES

Steps:

• Heat oven to 425°F. In medium bowl, mix brown sugar, butter, vinegar, salt, garlic powder and pepper. Reserve 2 tablespoons of the butter mixture. Add apples, sweet potatoes and onion to remaining butter mixture; toss to coat. Arrange apple mixture in roasting pan or 13x9-inch (3-quart) glass baking dish. Cover tightly with foil and bake 20 minutes.
• Meanwhile, brush pork with reserved butter mixture. Heat 10-inch nonstick skillet over medium-high heat until hot. Cook pork in skillet about 3 minutes, turning to brown all sides evenly.
• Place pork on apple mixture. Bake uncovered 30 to 40 minutes or until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F.

SPICY PORK TENDERLOIN WITH APPLES AND SWEET POTATOES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Mix together 1 tablespoon ginger, brown sugar, 1 teaspoon chili powder, salt, and pepper in a bowl to create a rub. Rub combined seasonings on all sides of the pork tenderloins, using the entire amount.
• Place apples and sweet potatoes in the bottom of the prepared pan; dot with butter.
• Mix together apple cider, lime juice, garlic, 1/2 teaspoon ginger, 1/8 teaspoon chili powder, garam masala, salt, and pepper in a bowl. Pour over apples and sweet potatoes and place tenderloins on top.
• Bake in the preheated oven for 20 minutes. Ladle cooking liquid over apples and sweet potatoes, turn tenderloins over, and continue baking until pork is slightly pink at the center, about 20 minutes longer. A meat thermometer placed in the center of the thickest tenderloin should read 145 degrees F (63 degrees C).
• Remove apples and sweet potatoes to a serving platter using a slotted spoon. Place tenderloins on top and cover with aluminum foil.
• Pour cooking liquid from the baking dish into a 1-quart saucepan. Heat over medium-high heat until liquid comes to a boil. Boil, stirring occasionally, until the mixture is reduced by one half, 10 to 15 minutes.
• Drizzle sauce over pork, apples, and sweet potatoes. Slice tenderloins and serve.