INGREDIENTS
1 pork tenderloin, rinsed, patted dry, silver skin removed
2 tablespoons olive oil
For the marinade:
1 large apple, peeled, diced
1/2 cup dry white wine
1/2 cup apple cider
1 tablespoon dried rosemary
1 teaspoon dried thyme
1 tablespoon balsamic vinegar
1/4 teaspoon each salt and pepper
For the sauce:
1/2 cup dry white wine
1 medium onion, sliced thin
1/4 cup maple syrup
1 large apple, peeled, diced
DIRECTIONS
- In a food processor, combine all marinade ingredients. Process until smooth. Place tenderloin in a glass dish and pour marinade over. Cover with plastic wrap and refrigerate 8-10 hours.
- Remove pork from refrigerator and let stand 30 minutes. Preheat oven to 375 F. In an ovenproof skillet, heat olive oil over medium high heat until smoking. Remove the tenderloin from the marinade, shaking off excess. Add the tenderloin to the skillet and brown well, 3-5 minutes per side. When all sides are browned, place skillet in the oven and roast 20-25 minutes, until a meat thermometer reaches approximately 150 F. Remove from skillet and cover with aluminum foil.
- Place the skillet with the pork drippings over medium high heat, add the wine and cook and scrape up the browned bits from the bottom of the pan. Add the onions, cook for 3-4 minutes until browned. Add the apples and maple syrup and cook until apples are tender and sauce is slightly reduced, another 4-5 minutes.
- Slice and plate the pork, spoon sauce over top.
Source : Vermont Cookie
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