Roast pork lends class to the idea of fast food
December 14, 2005 - It didn't take much to convince me that pork goes with any kind of fruit. With that in mind I spent much of 1998 experimenting to come up with several combinations that my family enjoyed.
|Roast Pork With Apples|
At the time, my son was playing competitive baseball and we were attending practices or games every day, even through the winter.
So any recipes I came up with had to be quick. That's one of the reasons I was working with pork in the first place though. The following meal can be on your table quicker than you can drive to a restaurant, order and have it served
Roast Pork Tenderloin With Apples
A pork tenderloin
1 teaspoon of olive oil
2 teaspoons butter
2 Granny Smith Apples, peeled,
cored and cut into wedges
1 cup chicken broth
2/3 cup apple cider
Ĺ teaspoon arrowroot
1 tablespoon water
2 teaspoons cider vinegar
Salt to taste
Pepper to taste
Preheat oven to 425įF.
Wash and pat dry tenderloin. Season with salt and pepper. Heat oil in large, oven-proof skillet over medium-high heat and sear tenderloin on all sides, turning with tongs, abut five minutes total.
Transfer skillet to upper third of oven and roast for 12-15 minutes until meat thermometer reads 155įF. Transfer meat to platter, tent with foil and allow to rest for 10-15 minutes before slicing.
Meanwhile, heat butter in skillet over medium-high heat. Add apple wedges and saute, turning occasionally, 5-7 minutes until tender and golden brown. Transfer to plate.
Add chicken broth and cider to same skillet, increase heat to high and bring mixture to boil. Whisk together arrowroot and water in small bowl. Add to sauce and whisk until boiling and reduced to 1 cup, about five minutes.
Remove from heat and whisk in vinegar, juices from resting meat and salt and pepper to taste.
Cut meat into 1/2-inch slices and serve topped with apples and sauce.