photo by Jennifer Causey
serves 4
1 tsp. minced garlic
3 Tbsp. unsalted butter
1 cup panko (Japanese-style breadcrumbs)
1⁄2 tsp. ground cumin
1 lb. pork tenderloin, trimmed
1⁄2 tsp. light brown sugar
1⁄2 tsp. black pepper
1 tsp. kosher salt
2 Fuji apples, chopped
2 shallots, sliced
1 cup spiced apple cider
3 tsp. apple cider vinegar
Hot cooked rice
Sour cream (optional)
Fresh thyme sprigs (optional)
1. Preheat the oven to 400°F. Place the garlic and 1 tablespoon of the butter in a large nonstick skillet over medium-high. Cook until the garlic starts to brown, 2 to 3 minutes. Add the panko and cumin, and cook, stirring often, until the panko is golden brown, 3 to 4 minutes. Transfer to a shallow dish, and let cool for about 5 minutes.
2. Sprinkle the pork with the brown sugar, pepper, and 1⁄2 teaspoon of the salt. Roll the pork in the panko mixture, pressing to adhere. Place on a rack over a rimmed baking sheet, and bake until a thermometer inserted into the thickest portion registers 145°F, about 25 minutes. Remove from the oven, and let rest for about 10 minutes before slicing.
3. Meanwhile, heat 1 tablespoon of the butter in a large nonstick skillet over medium-high. Add the apples and shallots, and cook, stirring occasionally, until the apples start to brown and soften, about 15 minutes. Add the cider, vinegar, and remaining 1 tablespoon butter and 1⁄2 teaspoon salt to the skillet; cook until the apples are tender-crisp and the sauce is creamy, about 2 minutes. Serve the pork and apples over the rice; dollop with sour cream and sprinkle with fresh thyme, if desired.
Copyright ©2018 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Meredith Corporation. New York, NY. All rights reserved.
