- 4
Ingredients
- SAUTEED APPLES:
- 1-1 lb. pork tenderloin
- 1 1/2 tsp. kosher salt, divided
- 3/4 tsp. coarse ground black pepper, divided
- 1 T. vegetable oil
- 2 cloves garlic, minced
- 2 T. finely minced shallots
- 1 1/3 C. chicken broth
- 1/4 C. honey mustard
- 3 T. white wine vinegar
- 2 tsp. snipped fresh thyme
- Kosher salt and pepper to taste
- Arugula
- 4 Haralson apples, peeled, cored sliced
- 1/2 C. brown sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. kosher salt
- 1/4 C. unsalted butter
- 1/3 C. fresh pressed apple cider
Preparation
Step 1
1. Season tenderloin with 1 tsp. salt and 1/2 tsp. pepper. Heat oil in large saute pan over medium high heat; brown tenderloin on all sides (7-8 minutes).
2. Arrange tenderloin on rack in shallow roasting pan. Roast in a preheated 425°F oven until slightly pink in center (15-20 minutes).
3. While tenderloin is roasting, add garlic and shallots to saute pan; saute 1 minute over medium heat. Stir in chicken broth, mustard, vinegar, thyme, 1/2 tsp. salt and 1/4 tsp. pepper. Bring to a boil; reduce heat and simmer until mixture reduces to sauce consistency (10-12 minutes). Season to taste with salt and pepper.
To serve:
4. Divide arugula among 4 dinner plates. Slice pork on the diagonal; arrange pork slices over arugula, slight overlapping. Top with sauce. Serve with Sauteed Apples.
SAUTEED APPLES:
5. In large bowl, combine apples, brown sugar, cinnamon and salt. In large saute pan, melt butter over medium heat; stir in apples. Cook 10 minutes, stirring occasionally. Add apple cider, continue cooking until liquid is reduced by half (about 5 minutes).