Make Your Own Pork Tenderloin with Sautéed Apples

Consider this your taste buds’ introduction to fall

A table laid with the pork tenderloin with sautéed apples from Siri Daly's Siriously Delicious.

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.

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