Pork Tenderloin with Apples

Per serving: Calories 474; Fat 14 g (Saturated 5 g); Cholesterol 103 mg; Sodium 318 mg; Carbohydrate 53 g; Fiber 10 g; Protein 35 g

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

5

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

PREP TIME

5

minutes

TOTAL TIME

40

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 1 1 1 1/4

    pork tenderloin (about 1 1/4 pounds)

  • 1/4 1/4

    1/4 teaspoon pumpkin pie spice

  • Kosher salt and freshly ground pepper

  • 1 1

    1 tablespoon extra-virgin olive oil

  • 2 2

    2 baking apples (such as McIntosh)

  • 1 1/2 1 1/2

    1/2 tablespoons unsalted butter

  • 1 1

    1 medium shallot, finely chopped

  • 1 1

    1 cup quick-cooking barley

  • 1 1

    1 tablespoon finely chopped fresh parsley

  • 1/4 1/4

    1/4 cup apple cider

  • 1 1

    1 tablespoon apple cider vinegar

  • Directions

  • 1 3/4 to 12

    cups water, the remaining shallot and a pinch of salt in a saucepan; bring to a boil. Add the barley, cover and cook over low heat until the water is absorbed, 12 minutes. Add the parsley.

Directions

Preheat the oven to 400 degrees F. Sprinkle the pork with the pumpkin pie spice, 1/2 teaspoon salt, and pepper to taste. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 6 minutes. Halve the apples and scoop out the cores. Cut 1/2 tablespoon butter into 4 pieces; put a piece in each apple half. Sprinkle with half of the shallot and a pinch of salt. Add the apples to the skillet with the pork, cut-side up, and transfer to the oven. Roast until a meat thermometer registers 145 degrees F, about 25 minutes. Meanwhile, combine 1 3/4 cups water, the remaining shallot and a pinch of salt in a saucepan; bring to a boil. Add the barley, cover and cook over low heat until the water is absorbed, 12 minutes. Add the parsley. Transfer the pork and apples to a cutting board. Return the skillet to medium-high heat and add the cider, vinegar and 1/4 cup water; simmer, stirring, 2 minutes. Stir in the remaining 1 tablespoon butter. Slice the pork and serve with the pan sauce, apples and barley.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: