The Autumn chill is approaching and we are in the mood for some comfort food. Pork and apples are a fall favorite that combine interesting textures, saltiness, and sweet all in one dish.
Add a little bit of balsamic to the mixture, and you have yourself a five star meal. Is your mouth watering yet?
- If pork isn’t your thing, you could substitute it for a steak or roast instead. Just cook it to your liking with the listed ingredients.
- Every meal is made better with some fresh greens on the side. Take some arugula from your leafy greens garden, mix it with a little bit of olive oil, and serve as a nice refresher to an otherwise decadent meal.
Pork Tenderloin with Apples and Balsamic VinegarCourse: MainCuisine: AmericanDifficulty: Medium
1 tablespoon olive oil
1 pound pork tenderloin, trimmed of all visible fat
Freshly ground black pepper, to taste
2 cups chopped onion
2 cups chopped apple
1 1/2 tablespoons fresh rosemary, chopped
1 cup low-sodium chicken broth
1 1/2 tablespoons balsamic vinegar
- Heat the oven to 450 F. Lightly coat a baking pan with cooking spray.
- In a large skillet, heat the olive oil over high heat. Add the pork and sprinkle it with black pepper. Cook until the tenderloin is browned on all sides, about 3 minutes. Remove from heat and place in the prepared baking pan. Roast the pork for about 15 minutes, or until a food thermometer indicates 165 F (medium).
- Meanwhile, add the onion, apple and rosemary to the skillet. Sauté over medium heat until the onions and apples are soft, about 3 to 5 minutes. Stir in the broth and vinegar. Increase the heat and boil until the sauce has reduced, about 5 minutes.
- To serve, place the pork on a large platter. Slice on the diagonal and put onto 4 warmed plates. Scoop the onion-apple sauce over the top and serve immediately.