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Pork Tenderloin with Rosemary Garlic Maple Glaze, Apple Onion Hash


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  • serves 2
  • 1 1lb pork tenderloin
  • 1/2 pink lady (or other tart) apple, cut into small cubes
  • 1/2 large white or yellow onion, diced
  • 1 tsp butter
  • Rosemary Garlic Maple glaze
  • 3 large sprigs rosemary
  • 2 garlic cloves, mashed into a paste
  • 1/4 cup olive oil
  • 1 tbsp maple syrup
  • Large pinch salt


Adapted from


Step 1

1. Preheat sous vide machine to 135 degrees F.

2. Mix all glaze ingredients in a food processor.

3. Set aside about 1/3 of the mixture. Use the rest to rub all over pork loin. Add some additional salt to the loin. Vacuum seal loin and place into the 135 F water bath. Cook for 2.5 hours.

4. Remove pork from bag. Heat a nonstick skillet with butter until sizzling. Add pork and sear, rotating, so all sides get a toasty brown, about 45-60 seconds / side. Remove pork and set aside.

5. Using the same skillet, add your apples and onions and a tbsp of the reserved glaze. Sautee over medium heat until onions are translucent and apples are soft.

6. Slice pork, spooning any leftover glaze on top. Serve with a generous scoop of apple and onion hash. Salt more to taste if necessary.

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