Company Pork Tenderloin
Blessed with a hint of sweetness from the apples and onions in the sauce, this moist, tender pork is special enough for company.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| calories | 245 |
| protein | 26 g |
| fat | 10 g |
| carbohydrate | 12 g |
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2 apples
1 tsp (5 mL) lemon juice
4 tsp (20 mL) vegetable oil
1 tsp (5 mL) each dried sage and savory
1/4 tsp (1 mL) each salt and pepper
2 pork tenderloins (3/4 lb/375 g each)
1 tbsp (15 mL) butter
2 small onions, cut in rings
2 cloves garlic, minced
1 tsp (5 mL) granulated sugar
1-1/2 cups (375 mL) chicken stock
2 tbsp (25 mL) calvados or apple juice
Preparation:
Peel, core and cut apples into 1/2-inch (1 cm) thick slices; toss with lemon juice. Set aside.
Combine 1 tbsp (15 mL) of the oil, sage, savory, salt and pepper; rub over pork. Heat remaining oil in large skillet over medium-high heat; brown pork all over, about 5 minutes. Transfer to rimmed baking sheet; roast in 375°F (190°C) oven for 20 minutes or just until pink inside and juices run clear when pork is pierced. Transfer to board; tent with foil and let stand for 5 minutes before slicing.
Meanwhile, in skillet, melt butter over medium heat; cook onions for about 10 minutes or until very soft. Add apples, garlic and sugar; cook for about 5 minutes or until tender-crisp. Transfer to bowl.
Add stock and Calvados to skillet; cook over medium-high heat, stirring to scrape up brown bits from bottom of pan, for about 5 minutes or until liquid is reduced to 3/4 cup (175 mL). Return apple mixture to pan; simmer until well glazed. Serve with pork.
Additional Information
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Tip
Use tart to sweet apples (according to your taste) that hold shape well.
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