- 2-3 lb Smithfield All Natural Fresh Pork Tenderloin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground sage
- 2 Tbsp brown sugar (packed)
- 2 tsp apple cider vinegar
- 2 tsp olive oil
- salt and pepper to taste
- 5-6 medium baking apples
- 2 Tbsp butter
- 1/2 cup apple cider (or chicken broth)
- large oven-proof skillet (I used cast iron)
- I cut the (2) tenderloin into 4 pieces. They just fit better into my skillet.
- Wash (and peel, if desired) apples
- Core and cut into 8 slices each
- In a small bowl, make a paste by mixing onion, garlic, sage, brown sugar and apple cider vinegar
- Preheat oven to 375 degrees
- Heat olive oil in skillet over medium heat
- Salt and pepper tenderloin
- Add to skillet and brown on all sides, about 5 minutes
- Spoon herb paste on each piece of meat, making sure to get all sides
- Add apples to skillet and bake in preheated oven
- Bake about 30-40 minutes or until internal temperature of each piece reaches at least 160 degrees
- *Check apples after about 30 minutes and carefully remove if they are tender. Cooking them too long can turn them to mush*
- When pork is done, remove from oven and allow to rest about 15 minutes before slicing
- While pork is resting, place skillet over medium heat and de-glaze pan with 1/2 cup apple cider
- *To de-glaze – place pan over medium heat. Add liquid while whisking, loosing all the flavorful bits from the bottom of the skillet*
- Allow to simmer and reduce slightly
- Whisk in butter and pour over pork after sliced
- Serve immediately
Source: O Taste And See
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