This Definitely Isn’t Your Usual Pork Tenderloin Recipe; In Fact, We’ll Never Make Plain Old Pork Tenderloin Again After Finding Out What It Had Inside…
Pork tenderloin is a satisfying main course that goes well with a wide variety of side dishes, from vegetables to rice to mashed potatoes. As tasty as it is, it’s sometimes difficult to ensure that it stays juicy and moist. That’s what’s so great about this recipe because it includes a secret tip that will make your tenderloin stand out.
What is that secret tip? We’re so glad you asked! The trick is to sear your tenderloin first and then roast it. Also, this recipe has a couple of surprise ingredients: apples and onions. Just roast them along with the tenderloin for added moisture and a hint of sweetness.
Plus, you need just 10 minutes of prep time and 35 minutes of cooking time for this amazing pork tenderloin recipe that serves six.
For The Full List Of Ingredients & The Delicious Step By Step Instructions To Follow Please Head On Over To The Next Page Where The Entire Recipe Is Listed…
Here’s everything you need for this hearty, succulent pork tenderloin. You can cook the apples and onions separately from the meat if you’re worried they’ll get soggy or soft.
Let’s Get Started…
Ingredients To Gather:
2 (1- to 1-1/2-pound) pork tenderloins
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
1/4 teaspoon ground black pepper
2 apples, cored and sliced (We use Granny Smith, Golden Delicious or
Braeburn)
2 onions, sliced
1 cup chicken stock
1 tablespoon butter
Directions
Heat oven to 425 degrees F (220 degrees C).
Trim each tenderloin of any silver skin (this can be tough when cooked, just use a small sharp knife and slide the blade under and outward to remove it). Pat pork dry with paper towels.
Then, using your hands, rub the tenderloins all over with 1 tablespoon of the oil, sprinkle with 1 1/2 teaspoons of salt, and rub until both tenderloins are evenly coated.
Heat a tablespoon of oil in a large cast-iron skillet or heavy-bottomed oven-safe frying pan over medium heat. You will know when the pan is ready when the oil shimmers.
Add the pork tenderloins and cook, turning occasionally, until evenly browned all over. This should take about 12 minutes. Transfer the browned pork to a large plate or cutting board.
Check the pan, if it looks dry add 2 to 3 teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add additional oil). Now, add apples and onions then cook, stirring occasionally, until lightly browned around edges, about 5 minutes.
While the apples and onions cook, use a pastry brush (or use your hands) to rub the pork all over with the mustard, sprinkle it with 2 teaspoons of the thyme and black pepper, and rub until it’s evenly coated.
Add the remaining teaspoon of thyme to the apples and onions, stir. Then, place pork tenderloins on top of apples and onions and slide into the oven. Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F (63 and 65 degrees C).
Next, place the pork on a large plate, cover it with aluminum foil and let it sit for about 10 minutes. In the meantime, put the apples and onions back on the oven and cook over medium heat.
Add chicken stock to the apples and onions and scrape the pan with a wooden spoon, making sure to get any browned bits that have stuck to the bottom of the pan. Bring the mixture to a simmer and cook until it’s boiled down by half.
Next, add butter, stir until the butter melts, and then slice the pork into 1-inch pieces. Serve the pork on top of the apples and onions and pour the sauce from it over it.
Finished!
We love this recipe because it’s just so darn easy! Tenderloin can sometimes be a difficult dish for a novice cook, but this version ensures that it turns out succulent and tender every time.
Happy Cooking & Enjoy!
Article Source: Inspired Taste
