Tenderloin Asada With Sage And Savory Apples Food

SAGE-AND-GARLIC-CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper, and olive oil in a small bowl. Rub mixture all over pork.
• Heat a large, heavy saute pan over medium-high heat. Add vegetable oil. Add pork, and brown all over, about 4 minutes.
• Transfer pan to oven. Roast pork, turning occasionally, until an instant-read thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.

GRILLED PORK WITH APPLE & SAGE

Steps:

• Heat grill to high. Grate the zest from half the lemon and squeeze the juice from both halves. Split the pork fillet down the centre, cutting almost all the way through, and open out like a book. Lift onto a baking tray and season with salt, pepper and the lemon zest. Sprinkle with 1 tbsp of the sage. Grill for 8-10 mins, turning once, until cooked through.
• Meanwhile, pour the lemon juice into a small pan. Add the apple to the pan with the remaining sage, sugar, salt and pepper. Bring to the boil, stirring, then simmer until soft, about 6 mins. Serve with your favourite green veg and potato wedges (recipe, top right).

GRILLED PORK TENDERLOIN WITH APPLES AND SAGE

Steps:

• Put the trimmed tenderloins in a casserole dish or resealable bag. Add the marinade ingredients and mix well to coat the pork evenly. Let the pork marinate in the fridge for at least 2 hours, up to overnight.
• One hour before dinner, take the pork out of the refrigerator and let it warm up on the counter.
• Preheat the grill.
• While the grill is preheating, core and slice the apples 1/4 inch thick. Then toss them with the oil, sugar, and sage.
• Take the pork out of the marinade and pat it mostly dry, just so it doesn't have much of the marinade still on it. Put the pork on the grill, and cook it for 2-3 minutes, or until it has a good sear. Turn the pork over to sear the other side. Lay out the apple slices on the grill. Grill the pork and apples for 3 minutes. Turn over the apples. Then lower the heat to low, cover the grill and continue cooking until the the pork reaches 150-160F on the thermometer, depending on how pink you like your pork, about 10 minutes more.
• Transfer the pork and apples to a serving platter. Slice the pork and sprinkle some fresh sage over. Serve.

APPLE CINNAMON PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees.
• Place the tenderloin in a roasting pan or casserole dish (I use cooking spray first to make clean up easier).
• Combine the remaining ingredients together and stir.
• Spoon the apple mixture around the tenderloin, cover and bake for 30 minutes.
• Remove the lid and spoon the apple mix over top of the tenderloin.
• Place back in the oven and bake 15 to 20 minutes or until tenderloin registers at least 155 to 160 degrees on a meat thermometer.

SMOTHERED PORK MEDALLIONS WITH SAGE AND APPLES

Steps:

• Heat a large heavy bottomed skillet over medium-high heat. Dry the pork medallions well and season with salt and pepper. Add the oil to the skillet and heat until shimmering. Lay the pork in the pan and cook until browned on the first side, about 4 minutes. Turn and cook until the second side is browned, about 3 minutes more. Transfer the pork to a plate, and cover loosely with foil.
• Add the onions to the skillet, stir and season with salt and pepper. Cover, and reduce heat to medium and cook until soft, about 8 minutes. Add the cider vinegar and stir, scraping up the browned bits that cling to the skillet. Add the onions to the pork.
• Add butter to skillet, raise heat to medium-high. Add the apples and sage; cook, stirring occasionally, until golden, about 3 minutes. Stir in the broth and mustard, and simmer until the apples soften, about 2 minutes. Return the onions and any accumulated juices from the pork to the skillet. Simmer to thicken slightly, about 2 minutes. Nestle the pork in the onions and heat until the meat is warmed through.
• Divide the pork medallions among 4 plates and smother them with apples and onions. Serve.

PORK TENDERLOIN WITH ORANGE AND SAGE

Steps:

• Preheat the oven to 400°F
• Heat the oil in a large frying pan and brown the pork on all sides. Place in a baking dish and roast in the oven for 20-25 minutes, depending on the thickness of the meat.
• While the pork is roasting, to the unwashed frying pan, add the sherry and stock and bring to the boil until reduced by about one quarter. Add the orange juice and rind and redcurrant preserves and simmer gently until dissolved. Taste for seasoning and add salt and pepper and finally the sage. The sauce should be thin and slightly syrupy.
• When the pork is done, allow to rest for 10 minutes before slicing into medallions.
• Serve.

PORK TENDERLOIN WITH APPLES AND BACON

Steps:

• Preheat the oven to 325°F. Rub the pork loin well with salt and pepper.
• Heat the oil in a large Dutch oven (or other oven-safe pot with a lid) over medium-high heat until shimmering. Brown the pork well on every side.
• Take the pot off the stove. Carefully coat pork loin with minced garlic and herbs, dot with butter. Cover Dutch oven with a lid and roast covered in the oven for 30-35 minutes.
• Remove the lid and continue roasting the meat until it reaches an internal temperature of 145-150°F at its widest part.
• Remove the tenderloin from the Dutch oven and place it on a serving plater. Tent the meat with aluminium foil and let it rest for 10 minutes before slicing against the grain to serve.
• While the pork is resting, place the Dutch oven over medium heat on the stove and cook the bacon until browned and crispy.
• Add the garlic, onion, thyme and sage. Cook, stirring often, for 2-3 minutes or until the onion is has softened.
• Add the diced apple and continue cooking until it's softened and starting to brown.
• Increase the heat to high and pour the apple juice over the compote. Scrape any browned bits from the bottom, season with salt and pepper and cook for another minute.
• Serve immediately with the rested pork and your side of choice.