Best 6 Pork Tenderloin And Apple Recipes

PORK TENDERLOIN WITH APPLES, CALVADOS AND APPLE CIDER

Steps:

• Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
• Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
• Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
• Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.

APPLE BUTTER AND PORK TENDERLOIN

Steps:

• Using an injection needle, inject apple juice into the the roast in multiple places.
• Sprinkle with salt.
• Place tenderloin in a 11x7-inch baking dish.
• Add remaining apple juice and let stand 30 minutes or chill 2 hours.
• Bake in preheated 350 degree oven for 15 minutes.
• Drain.
• Stir together apple butter and remaining 4 ingredients.
• Spread or brush over roast.
• Bake an additional 15-20 minutes or until thermometer inserted in thickest part registers 145 degrees.
• Let stand 15 minutes before serving.
• (Temperature will rise during this rest period).

PORK TENDERLOIN WITH PRUNE, PEAR, AND APPLE CHUTNEY IN A HAZELNUT CREAM SAUCE

Steps:

• Chutney: Add wine, sugar, and bay leaf to pot and bring to a boil. Add the prunes and coriander and cook until soft. Add apple and pear and cook until soft. Combine cornstarch and water to make a slurry. Whisk in cornstarch and bring to a boil to thicken and remove bay leaf.
• Cream Sauce: Saute the onion, celery, carrots, and parsnip until soft, then add tomato paste and saute, stirring constantly, for 3 minutes. Be careful not to burn the tomato paste. Add veal stock and reduce by half.
• In a separate saute pan over low heat, add 3 tablespoons butter and melt. Add flour and cook, stirring constantly, to make a roux. Cook over low heat until roux is brown, about 15 minutes. Whisk brown roux into the vegetable/stock mixture to thicken. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to cook out the flour taste. Season with salt and pepper and strain.
• In another saute pan, melt remaining 2 tablespoons butter and saute hazelnuts for a few minutes. Add 1/2 cup of the sauce and the orange juice and bring to a boil and cook for 2 to 3 minutes. Add heavy cream, salt and white pepper and cook for 2 to 3 minutes. Reserve excess brown sauce for another use.
• Slice tenderloin into 1/2-inch thick slices. Place each slice in between 2 pieces of plastic wrap and pound to 1/8-inch thick. Season flour with salt and pepper. Dredge the pork in the flour. In a large saute pan, add some of the oil and heat over medium-high heat. Add the pork and saute until golden brown on each side, about 2 minutes per side.
• Serve with chutney and cream sauce.

POTTED PORK TENDERLOIN WITH SWEET ONIONS AND APPLE

Steps:

• Season the pork with fennel, salt, and pepper, and dredge in flour. Heat a few tablespoons extra-virgin olive oil, a couple turns of the pan, in a Dutch oven over medium-high heat. Add the pork and brown the meat. Do this in 2 batches if your pot size demands it. Use a little extra oil if necessary for a second batch. Remove the browned meat to a plate and add the butter to the pan. Reduce the heat a bit and add the onions, apples, bay leaves, and sage. Season with salt and pepper and cover the pan to sweat the onions for 12 to 15 minutes, stirring occasionally. Uncover the pot and raise the heat a bit. When the onions start to brown, add the calvados to the pot. Add the stock, slide the pork back in, and simmer to cook through a few minutes more. Serve from the hot pot.

ROASTED PORK TENDERLOIN WITH APPLE AND BACON COMPOTE

Steps:

• 1. Preheat oven to 400°F. Mince 8 sage leaves and reserve until needed 2. Bring tenderloins to room temperature; dry completely with paper towels 3. Place a roasting rack on baking sheet. Season pork with 1 tsp. salt and 1/4 tsp. pepper. In large sauté pan over med-high heat, heat 2 Tbsp. oil until sheen develops and oil begins to separate. Add pork; brown well and evenly on all sides, turning occasionally, 2 minutes/side 4. Remove pork from pan (reserve pan); place pork on roasting rack. Place pork on middle rack of oven; roast until center of the meat reaches internal temperature of 145°F for med-rare (pink in the middle), about 25 min or 150°F for med, 30 to 35 min 5. While pork roasts, add bacon to reserved pan and cook over med heat, stirring frequently, until crisp, 6-8 min. Stir in garlic; cook for 30 sec or until aromatic. Stir in onion, sage and thyme and sauté, stirring and scraping the bottom of pan for browned bits, until onion is tender, about 4 min. Add apples and sauté, stirring often, until lightly caramelized and tender, about 5 min 6. Turn heat to high; add the cider to deglaze pan. Scrape remaining browned bits from bottom of pan. Lower heat to med-high and reduce liquid to thick glaze, stirring occasionally, 4 to 5 min. Season with remaining 1/2 teaspoon salt and 1/4 tsp. pepper. Remove from heat and keep warm. 7. Remove pork from oven and cover loosely with aluminum foil. Let stand for 10 min. Internal temperature will continue to rise by 5 to 10 degrees 8. While pork is resting, heat 1 cup canola oil in small saucepan over med-high heat. Once oil is warm enough that the sage leaves sizzle without smoking, fry remaining 15 sage leaves until crisp, about 10 to 20 sec. Remove sage leaves and place on plate lined with paper towels 9. Cut pork into 1/2-inch-thick medallions. Arrange the medallions over a bed of pumpkin and sage polenta; border with about 1/2 cup apple and bacon compote per serving. Place 2 sage leaves on each plate and serve

APPLE AND WALNUT STUFFED PORK TENDERLOIN WITH RED CURRANT SAUCE

Steps:

• In a large heavy skillet, melt butter. Add walnuts; cook and stir over medium heat until toasted, about 2 minutes. Remove 1/2 cup for serving. Add apple to the remaining walnuts; cook and stir 1 minute longer. Cool slightly., Place the cranberries, parsley, oil, garlic and apple mixture in a food processor; cover and process until finely chopped., Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; spread apple butter on 1 long side of tenderloin to within 1/4 in. of edges. Top with apple mixture. Close meat; tie with kitchen string. Place on a rack in a shallow roasting pan; rub with salt and coriander., Bake at 350° until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 55-65 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, combine sauce ingredients; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 12-14 minutes. Serve with pork; top with reserved walnuts.