Best 3 Apple Picking Braised Pork Tenderloin Recipes

HASSELBACK PORK TENDERLOIN

Steps:

• Grind the fennel seeds and red pepper flakes together in spice grinder or with mortar and pestle until coarsely ground. Transfer to a small bowl. Mix in the Italian seasoning, garlic powder and 1 tablespoon salt. Cut each tenderloin in half crosswise to make 4 equal pieces. Rub the fennel mixture all over pork and let sit at room temperature, uncovered, 1 hour, or chill up to 8 hours.
• Position a rack in center of oven preheat to 400 degrees F. Heat oil in a large cast iron skillet over medium high and cook onion and peppers, tossing occasionally, until they begin to soften, 5 about minutes. Stir in vinegar and season with salt. Let sit until cool enough to handle.
• Using a sharp knife, cut slices across each tenderloin, about 3/4-inch apart going as deep as possible but without cutting all the way through. Stuff about a tablespoon of onion mixture in between each slit arranging the vegetables neatly so that there is little overhanging the sides of the tenderloin. Repeat with remaining pork and vegetables. Transfer the stuffed tenderloins to a rimmed baking sheet spaced evenly apart and arrange any remaining vegetables around each tenderloin. Roast until thickest part of the tenderloin reaches 140 degrees F, about 20 minutes. Put 2 slices of cheese over each tenderloin and continue to bake until the cheese is melted, about 5 minutes. Let sit 10 minutes before serving. Sprinkle with parsley.

CIDER BRAISED PORK TENDERLOIN WITH APPLES

Steps:

• Preheat the oven to 350°F.
• Add the flour, salt and pepper to a shallow dish and whisk together. Add the tenderloin, turning to coat it completely, shaking off any excess.
• In a heavy-bottomed pot or Dutch oven, over medium-high heat, add the olive oil and when it is hot add the pork and sear, turning to brown on all sides, about 4-5 minutes. Transfer the pork to a plate lined with paper towels to absorb any oil.
• Add the shallots and garlic and cook for 1-2 minutes. Add the cider, scraping the bottom to remove any browning bits. Add the rosemary, thyme and mustard to the skillet, increase the heat and bring the mixture to a boil, stirring often. Return the pork to the pan, cover and transfer to the oven and cook for 20 minutes. Remove from the oven and add the apple quarters and continue to cook, covered, in the oven for an additional 15 minutes until the apples are slightly soft but still firm and the pork registers 145°F on an instant-read thermometer.
• Transfer the apples and pork to a plate and allow to rest for 10 minutes.
• While the pork is resting, place the pot over medium-high heat and bring the liquid to a boil, if it is very thin then allow it to reduce by 1/3, whisk in the butter to make a glossy sauce. Transfer the sauce to a dish or pitcher.
• To serve: Place the pork onto a cutting board and slice crosswise into 8 slices. Arrange the slices of pork on a serving platter with the apple slices and spoon the sauce over the pork.

PORK TENDERLOIN WITH APPLES AND ONIONS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
• Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
• Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
• Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
• Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
• Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
• Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.