Pork Tenderloin with Caramelized Onions and Apple
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% |
-
4 onions
3 tbsp (50 mL) extra-virgin olive oil
1 apple, peeled, cored and thinly sliced
2 pork tenderloins, about 1-1/2 lb (750 g) total
1/2 tsp (2 mL) pepper
2 cups (500 mL) sodium-reduced beef stock
1/2 cup (125 mL) cider or apple juice
2 tsp (10 mL) cornstarch
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.
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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