Pork Tenderloin with Caramelized Onions and Apple

Tested Till Perfect

There's a family-style welcome at Inverary Inn and a family-pleasing menu that includes a classic apple and pork combo.

Servings: 4 to 6

Ingredients:

Nutritional Info
Per each of 6 servings: about -
cal 260
pro 29 g
total fat 10 g
sat. fat 2 g
carb 14 g
fibre 2 g
chol 68 mg
sodium 273 mg
% RDI: -
calcium 2%
iron 13%
vit C 3%
folate 7%

Preparation:

Cut onions in half lengthwise; thinly slice crosswise. In large skillet, heat 2 tbsp (25 mL) of the oil over medium heat; fry onions, stirring often, until tender and golden, about 10 minutes. Stir in apple; cover and cook until tender, about 10 minutes. (Make-ahead: Let cool; set aside for up to 2 hours. Rewarm.)

Season pork with pepper. In large ovenproof skillet, heat remaining oil over medium-high heat; brown pork all over. Transfer to 350°F (180°C) oven; roast until juices run clear when pork is pierced, about 20 minutes. Transfer to carving board; tent with foil and let rest for 10 minutes before slicing.

Meanwhile, pour fat from skillet. Add stock and cider; bring to boil over medium-high heat, scraping brown bits from bottom of pan. Boil until reduced to about 3/4 cup (175 mL). Dissolve cornstarch in 2 tbsp (25 mL) cold water; stir into skillet and cook until thickened.

Arrange onion mixture on warmed plates. Fan pork slices alongside; drizzle with sauce.

Source

Canadian Living Magazine: May 2007




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