INGREDIENTS
2 (10-ounce) pork tenderloins, trimmed
4 sprigs thyme, plus more for garnish
Coarse salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
3 tart cooking apples, cut in half horizontally
1/2 cup apple cider
2 tablespoons apple-cider vinegar
METHOD
Heat oven to 400 degrees F. Lay a thyme sprig on either side of the pork tenderloin. Fold up tail end, using kitchen twine to truss every inch. Season with salt and pepper.
Heat olive oil and butter in an ovenproof skillet over high heat. Sear the pork until brown, about 2 minutes per side. At the same time, brown apples, cut side down. Turn apples over; transfer skillet to oven, and roast until the internal temperature of the meat, when taken with a meat thermometer, is 145 degrees for medium and 150 degrees for medium well, about 10 minutes.
Remove meat to a cutting board and let rest 10 minutes; reserve apples in a bowl. Return skillet to stovetop; deglaze skillet with apple cider, and reduce by half, about 2 minutes. Stir in vinegar, reduce 1 minute longer. Remove kitchen twine from tenderloins, and slice into 3/8-inch medallions.
SERVING IDEAS
Serve pork with sauteed cabbage.
Use leftover pork and thinly sliced apples in a sandwich on rye bread topped with leftover sautéed cabbage. Serve warm or cold.
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