Pork Tenderloin With Apples And Onions
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 84-ounce pieces pork tenderloin, completely trimmed of fat, butterflied and pounded to a thickness of ½ inch
- 1½teaspoons freshly ground black pepper
- ½teaspoon crushed dry thyme
- 2tablespoons corn, safflower or sunflower oil
- 12ounces onion, thinly sliced (2 cups)
- ½cup cider vinegar
- ½cup water
- 2teaspoons sugar
- 1teaspoon ground cumin or caraway seeds
- 2pounds Rome Beauty apples, cored, halved and thinly sliced
- 1teaspoon salt
Nutritional analysis per serving (8 servings)
239 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 14 grams sugars; 23 grams protein; 350 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the pieces of pork on both sides with one teaspoon of the pepper and the thyme.
- Step 2
Heat the oil until very hot in a nonstick skillet set over high heat. Add the pork to the pan and cook for two to three minutes on each side. Remove the meat from the pan and keep it warm. Add the onion to the pan and saute for about three minutes, until it is softened.
- Step 3
In a bowl, mix together the vinegar, water, sugar and cumin or caraway seeds and add to the pan along with the apples, salt and remaining half-teaspoon of pepper. Cover and boil gently for four to five minutes, until the liquid has almost evaporated and the apples are moist and tender. Return the pork steaks and any accumulated juices to the pan and reheat for one to two minutes.
Private Notes
Comments
I cooked this recipe today and it was delicious! I followed the recipe exactly, but I browned the onions until well caramelized, thinking that they would be sweeter and be a better balance to the cider vinegar. I used the caraway seed option and could not find Rome apples and used Macintosh instead. At the end, the apples release their pectin and you end up with a nicely balanced almost syrupy liquid with the apples and onions to go along with the pork. The flavors were fantastic and unique.
Ok... I roasted a pork tenderloin and made the sauce separately, used 3/4 cup of apple juice instead of water, and 1/4 cup apple cider vinegar instead of 1/2 cup, used the caraway seeds, brown sugar instead of white, and tossed in 1 tsp of mustard, because it sounded good... I used a combination of honey crisp and gala apples, because it was what I had, my husband loved it..
Too much vinegar in this recipe.
Started with twice-cooking (per Mark Bittman) the tenderloin which browned the outside then cut it into steaks and followed the directions. Used cumin and recommended amount of cider vinegar. Used two giant Granny Smith apples. Liked the idea of fennel and will try that in the future. This will become my go-to pork/apple recipe.
Made as instructed, more or less. Added an extra teaspoon of sugar and used Envy and Honeycrisp apples, as they were what I had on-hand. Came out beautifully. Next time, rather than butterflying the pork, I plan to use 2” slices, pounded to an inch. We found the meat to be a bit tougher in this recipe than when we do it that way. With that adjustment, we might have a new favorite!
I've made this with a pork loin. It needed 15 minutes at 425 and then another hour at 350. I seared the loin and then braised it with the sauce, apples, and onions. Lovely. Great fall taste.
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