I made this for the first time this week and the pork had a nice flavour. The stewed apple pieces seemed a bit odd – I think I’d rather have applesauce or nothing.
Apple Pork Tenderloin
1 pork tenderloin (about 1 lb)
1 clove garlic, peeled and cut into slivers
Salt and pepper
½ teaspoon ground cumin
2 Tbsp extra-virgin olive oil
½ cup of chicken or beef broth
½ cup dry white wine
1 medium sized apple, peeled, cored, and sliced
Preheat oven to 400 degrees F / 200C.
With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers (I just rubbed some crushed garlic all over the pork). Season with salt, pepper and cumin.
Place the oil in a skillet and sear the tenderloin well on medium high heat for about 10 minutes, turning the meat over as it browns.
Remove the meat from the skillet (do not discard the juices in the skillet) and place in an oven-proof serving casserole dish. Add the broth and white wine and place it in the oven for 10 minutes.
After you’ve placed the meat in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin. Sauté until soft.
After the tenderloin has cooked for 10 minutes (I cooked mine for a further 15 mins as we like it well done) remove it from the oven and let it rest for 10 minutes, before carving. It will continue to cook while it sits. Slice the tenderloin into ¼ inch thick slices. Add the sliced apples to the meat in the serving dish. Serve immediately.
