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Pork Tenderloin and Apples

Cookbook MarthaStewart

Category Name Pork

Servings 6 Tools

Serving Size

Yield Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions

4 sprigs thyme, plus more

for garnish

2 ten-ounce pork tenderloins,

trimmed Salt and

freshly ground

black pepper

1 Tablespoon(s) olive oil

1 Tablespoon(s) unsalted butter

3 tart cooking apples, cut

in half horizontally

1/2 Cup(s) apple cider

2 Tablespoon(s) apple-cider vinegar

Sautéed Cabbage

Method

1. Heat oven to 400°. Lay a thyme sprig on either side of the pork tenderloin. Fold up

tail end, using kitchen twine to truss every inch. Season with salt and pepper.


2. Heat olive oil and butter in an ovenproof skillet over high heat. Sear pork until

brown, about 2 minutes per side. At the same time, brown apples, cut side down. Turn

apples over; transfer skillet to oven, and roast until the internal temperature of the

meat, when taken with a meat thermometer, is 145° for medium and 150° for medium

well, about 10 minutes.


3. Remove meat to a cutting board, and let rest 10 minutes; reserve apples in a

bowl. Return skillet to stovetop; deglaze skillet with apple cider, and reduce by half,

about 2 minutes. Stir in vinegar, reduce 1 minute longer.


9/10/2003 6:59:06 PM Page 1 of 2 Pork Tenderloin and Apples
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