Pork Tenderloin with Sauteed Apples

Pork is one of those meats I don’t make very often. Which is surprising because I like it very much. I found this recipe in my recipe file, and forgot how much I liked it. I initially made a marinade for the tenderloin for flavor only, because it certainly doesn’t need it to tenderize. However, you really don’t need it, it would be delicious without it as well. I made up the marinade ingredients myself, and the sauteed apples. I’m pretty proud of myself, as they came out pretty tasty.

Pork Tenderloin

Pork Tenderloin with Apples

Pork Tenderloin with Sauteed Apples

Marinade:
1 tsp. garlic, chopped
2 Tbsp soy sauce
2 Tbsp brown sugar
1 Tbsp balsamic vinegar
3 Tbsp canola oil
sprinkle ground cloves
sprinkle ground paprika
2 tsp. prepared honey or spicy brown mustard
3 Tbsp apple juice
1 – 6 oz. can pineapple juice

Sauteed Apples:
3 Fuji or Granny Smith apples, peeled, cored and sliced
2 Tbsp butter
1 garlic clove, minced
8 slices bacon, cooked & crushed up
1/2 c. brown sugar

Put all ingredients for marinade in a Ziploc bag. Add tenderloin and marinate for about an hour.

Preheat oven to 400° F.

Sear tenderloin on all sides in oven proof pan on medium high heat, until well browned. Bake at 400° F for approx. 30 minutes or until instant thermometer inserted in to thickest part of meat registers 145° F. Remove from oven, and cover with foil and let rest 3 minutes.

While tenderloin is cooking, on medium heat, saute apples in the 2 Tbsp butter until softened. Add the chopped garlic, bacon and brown sugar. Turn heat to medium high and cook until caramelized and soft.

Spread apples on a platter and put tenderloin on top. Serve.

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