Enjoy a savory dinner dish with apples. Our Pork and Apple Quick Cook recipe uses the best autumn apples in a dish designed for cooks to prepare on a busy weeknight.
Apples served with pork is a classic pairing, especially in the autumn. Today, I'm sharing an adaptation of an old-fashioned dish, pork chops and applesauce. This version is slightly upscale, featuring boneless pork tenderloin served with apples and a savory sauce. Enjoy sauteed cabbage on the side for a hearty fall feast.
Pork tenderloin is a great cut of meat for this meal; it cooks quickly and is usually quite lean. Plus, despite its light buttery flavor, it contains no more fat per piece than a boneless chicken breast. Fresh herbs are best for this recipe - fresh thyme is available year round at most supermarkets.
Pork Tenderloin with Apples Recipe:
Serves 6
Ingredients:
- 4 sprigs fresh thyme, plus more for garnish
- 2 ten-ounce pork tenderloins, trimmed
- Coarse salt and freshly ground pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 tart cooking apples, halved horizontally
- 3/4 cup apple cider
- 2 tablespoons sugar
- Sautéed Cabbage (recipe follows)
Directions:
- Preheat oven to 400 degrees F. Place a thyme sprig on either side of the pork. Fold up tail ends; tuck underneath. Using kitchen twine, truss every inch. Season to taste with salt and pepper.
- Heat oil and butter in an ovenproof skillet over medium-high heat. Sauté pork until brown, 2-3 minutes per side. Add apples to skillet, cut side down; brown for 2-3 minutes. Turn apples over; transfer skillet to oven. Roast pork until the internal temperature reaches 145 degrees F. for medium and 150 degrees F. for medium well, about 10 minutes.
- Transfer pork from skillet to a cutting board, and let stand for 10 minutes. Remove apples and transfer to a bowl. Place skillet on stovetop; deglaze pan with apple cider, and cook until cider is reduced by half, about 4 minutes over medium-high heat. Stir in sugar; reduce cider 2 minutes more.
- Remove twine from tenderloins; slice into 1/4-inch medallions. Place cabbage on serving platter, position pork medallions over cabbage, and arrange apples halves on cabbage. Pour pan sauce over pork medallions, and garnish with thyme sprigs.
Sauteed Cabbage Recipe:
Serves 6
Ingredients:
- 2 tablespoons unsalted butter
- 1/2 medium head red cabbage, thinly sliced
- 1/4 teaspoon caraway seeds
- 1 cup apple cider
- 1 tablespoon sugar
- Coarse salt and freshly ground pepper
Directions:
- Heat butter in medium skillet over medium heat. Add cabbage; sauté 2 minutes.
- Add caraway seeds and apple cider; bring mixture to a boil.
- Reduce heat to low; simmer and let cook, stirring occasionally, 6 to 8 minutes.
- Add sugar; cook 2 minutes more.
- Remove skillet from heat; season cabbage with salt and pepper. Serve.
SOURCES:
Apple corer
214 East 52nd Street
New York, NY 10022
800-274-3435
