Pork tenderloin with apples
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 474, total fat 14 G., saturated fats 5 G., proteins 35 G., carbohydrates 53 G., fiber 10 G., cholesterol 103 mg, sodium 318 mg, sugar - G.
Calories 474, total fat 14 G., saturated fats 5 G., proteins 35 G., carbohydrates 53 G., fiber 10 G., cholesterol 103 mg, sodium 318 mg, sugar - G.
Pork tenderloin is the perfect choice for a quick and delicious dinner. It's roasted whole and hassle-free: rub with spices and place in a hot pan. The key is to ensure this lean cut doesn't overcook and remains juicy and tender inside. Pork tenderloin pairs beautifully with fruit. Instead of a more traditional salad, serve baked sweet and sour apples with the meat for a more sophisticated flavor. And use the savory juices left in the pan to make a tart and spicy apple sauce for the pork. Serve the sliced tenderloin and baked apples with cooked barley.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large pork tenderloin (about 0.6 kg)
- 1/4 teaspoon pumpkin pie spice
- 1 tbsp extra-virgin olive oil
- 2 baking apples (such as Macintosh)
- 1.5 tbsp unsalted butter
- 1 medium shallot, finely chopped
- 1 cup quick-cooking barley
- 1 tbsp finely chopped fresh parsley
- 1/4 cup apple cider (unfiltered apple juice without sugar)
- 1 tbsp. apple cider vinegar
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Recipes with similar ingredients: pork tenderloin, pumpkin pie spice, apples, butter, shallots, pearl barley, parsley, apple cider, apple cider vinegar
Cooking the dish according to the recipe:
- Preheat the oven to 200°C (400°F). Season the pork with pumpkin pie spice, 1/2 teaspoon salt, and black pepper to taste. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 6 minutes.
- Halve and core the apples. Cut 1/2 tablespoon of butter into quarters; place a piece of butter in each apple half. Sprinkle with half the shallot and a pinch of salt. Place the apples cut-side up in the skillet with the pork and place in the oven. Bake until a meat thermometer reads 145°F (63°C), about 25 minutes.
- Meanwhile, combine 1 3/4 cups water, the remaining shallots, and a pinch of salt in a saucepan; bring to a boil. Add the barley, cover, and simmer until the water is absorbed, 12 minutes. Stir in the parsley.
- Transfer the pork tenderloin and apples to a cutting board. Return the skillet to medium heat and add the apple cider, vinegar, and 1/4 cup water; cook, stirring, for 2 minutes. Stir in the remaining 1 tablespoon butter. Slice the pork and serve with the pan sauce, apples, and barley.
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