Prep 30 mins
Cook 30 mins
Apples and pork, always a good combo.
- 2 lbs pork tenderloin
- 1 small red onion, cut into eighths
- 1⁄2 cup golden raisin
- 3 tablespoons fresh thyme leaves
- 1⁄8 teaspoon ground cloves
- 3⁄4 cup apple cider
- 1⁄2 cup white wine
- 1 teaspoon salt, divided
- 1 teaspoon ground pepper, divided
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 tart apples, peeled and chopped
- Put onion, raisins, thyme, cloves, cider and wine into a large ziplock.
- Rinse pork, pat dry and add to bag with marinade. Chill at least 4 hours, turning occasionally.
- Preheat oven to 375°F.
- Remove pork from marinade, reserving marinade. Sprinkle with 1/2 tsp each salt and pepper. Heat oil in large ovenproof skillet over medium high heat and brown pork on all sides. Remove pork to a plate and add butter to skillet. Add apples and saute 2 minutes. Stir in reserved marinade. Bring to a boil and boil for 2 minutes. Return pork to skillet.
- Bake at 375 F for 25 minutes (or until internal temperature is 155 F), basting occasionally. Remove pork from skillet and let stand under aluminum foil for 5 minutes before slicing to serve. Season glaze in skillet with remaining salt and pepper.
- Serve sliced pork with apples and glaze.
The ingredients looked like such a perfect match, that the final presentation was truly a disappointment ! We even found Apple Cider in May, in Maryland !! I used ONE tenderloin and made the full amount of sauce/glaze, to top noodles, but the tendeloin baking IN the sauce for 25 minutes did NOT absorb any of the flavors . It was sort of "trash the kitchen" prep., which was ultimately not worth the trouble. Would not do again. Sorry, ktdid.