Rec: Pork Tenderloin with Apples
* Exported for MasterCook 4 by Living Cookbook *
Pork Tenderloin with Apples
Recipe By : Fine Cooking
Serving Size : 4 Preparation Time:
Categories : Main Dish Pork
Amount Measure Ingredient -- Preparation Method
2 medium Granny Smith apples
1/2 medium lemon
7 Tbs unsalted butter
1 Tbs granulated sugar
2 1-lb pork tenderloins, trimmed and cut in half crosswise
kosher salt
freshly ground black pepper
1 Tbs extra-virgin olive oil
2 large shallots, finely minced
1/4 cup Calvados or Cognac
1/4 cup apple cider
1/2 tsp fresh thyme leaves
1/3 cup heavy cream
1. Set a rack in the center of the oven and heat the oven to 400°F.
2. Peel, core, and cut each apple into eight wedges, rubbing the cut edges
with the cut side of the lemon half as you go, and then juice the lemon half
into a small bowl and set aside. In a 10-inch skillet, melt 2 tablespoons of
the butter with the sugar over medium-high heat. Add the apple wedges and
cook, turning halfway, until soft and a rich amber color, about 8 minutes
(reduce the heat to medium if they start to burn). Set aside and keep warm.
3. Pat the tenderloins dry with paper towels and season generously with salt
and pepper. Heat the oil in a 12-inch ovenproof skillet (don't use nonstick)
over medium-high heat until very hot. Sear the pork on all sides until
nicely browned, about 5 minutes total. Put the skillet in the oven and roast
until an instant-read thermometer inserted in the center of the pork
registers 140° to 145°F, 10 to 15 minutes. Transfer to a warm plate (don't
clean the skillet), tent with foil, and let rest for 10 minutes.
4. Set the skillet over medium heat and add 2 tablespoons butter. When it
melts, add the shallots and cook until soft and translucent but not browned,
about 3 minutes. Remove the pan from the heat and add the Calvados. Return
the pan to the stove, raise the heat to medium high, and boil until the
Calvados is almost gone, 1 to 2 minutes. Add the cider and thyme; simmer
until the liquid is reduced by about half, 2 to 3 minutes. Add the cream and
cook over very low heat until the sauce is golden and coats the back of a
spoon, about 5 minutes. Cut the remaining 3 tablespoons butter into 1/2-inch
cubes and swirl them into the sauce. Season to taste with salt, pepper, and
1/2 teaspoon of the reserved lemon juice or to taste. Slice the pork and
serve with the warm apples and sauce.
Recipe Source: Fine Cooking
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* Exported for MasterCook 4 by Living Cookbook *
Pork Tenderloin with Apples
Recipe By : Fine Cooking
Serving Size : 4 Preparation Time:
Categories : Main Dish Pork
Amount Measure Ingredient -- Preparation Method
2 medium Granny Smith apples
1/2 medium lemon
7 Tbs unsalted butter
1 Tbs granulated sugar
2 1-lb pork tenderloins, trimmed and cut in half crosswise
kosher salt
freshly ground black pepper
1 Tbs extra-virgin olive oil
2 large shallots, finely minced
1/4 cup Calvados or Cognac
1/4 cup apple cider
1/2 tsp fresh thyme leaves
1/3 cup heavy cream
1. Set a rack in the center of the oven and heat the oven to 400°F.
2. Peel, core, and cut each apple into eight wedges, rubbing the cut edges
with the cut side of the lemon half as you go, and then juice the lemon half
into a small bowl and set aside. In a 10-inch skillet, melt 2 tablespoons of
the butter with the sugar over medium-high heat. Add the apple wedges and
cook, turning halfway, until soft and a rich amber color, about 8 minutes
(reduce the heat to medium if they start to burn). Set aside and keep warm.
3. Pat the tenderloins dry with paper towels and season generously with salt
and pepper. Heat the oil in a 12-inch ovenproof skillet (don't use nonstick)
over medium-high heat until very hot. Sear the pork on all sides until
nicely browned, about 5 minutes total. Put the skillet in the oven and roast
until an instant-read thermometer inserted in the center of the pork
registers 140° to 145°F, 10 to 15 minutes. Transfer to a warm plate (don't
clean the skillet), tent with foil, and let rest for 10 minutes.
4. Set the skillet over medium heat and add 2 tablespoons butter. When it
melts, add the shallots and cook until soft and translucent but not browned,
about 3 minutes. Remove the pan from the heat and add the Calvados. Return
the pan to the stove, raise the heat to medium high, and boil until the
Calvados is almost gone, 1 to 2 minutes. Add the cider and thyme; simmer
until the liquid is reduced by about half, 2 to 3 minutes. Add the cream and
cook over very low heat until the sauce is golden and coats the back of a
spoon, about 5 minutes. Cut the remaining 3 tablespoons butter into 1/2-inch
cubes and swirl them into the sauce. Season to taste with salt, pepper, and
1/2 teaspoon of the reserved lemon juice or to taste. Slice the pork and
serve with the warm apples and sauce.
Recipe Source: Fine Cooking
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