Good to know: When shopping for pork tenderloin, avoid buying “seasoned” pork, which is injected with brine (in other words, salt). Substitute other firm apples such as Fuji or Cortland for Gala. If you have room in the pan, cook two tenderloins, so there are enough leftovers for another night.
- 2 Tbsp unsalted butter
- 1 sweet onion, thinly sliced
- 1 large garlic clove, minced
- 3 Gala apples, cored and sliced into ¼-inch wedges
- Salt and pepper to taste
- 1 Tbsp vegetable oil
- 2 ½ lb boneless pork tenderloin
- ½ cup apple cider
- ⅓ cup chicken or vegetable stock
Prep and Cook
- 1Preheat oven to 375 degrees.
- 2Melt butter in a large skillet over medium-high heat.
- 3Add onion and garlic and cook until softened.
- 4Add apple slices to the skillet and continue cooking until apples are softened and lightly browned. Remove from the pan and set aside; keep warm.
- 5Season pork with salt and pepper.
- 6In the same skillet, heat 1 Tbsp oil over medium-high heat.
- 7Add pork and sear until golden brown on all sides, including ends, about 3 minutes per side.
- 8Wrap pork loin in parchment paper, tucking ends under to seal completely. If skillet is oven-proof, place pork in skillet, and transfer to oven. Otherwise, place tenderloin in a small roasting pan. Roast until an instant-read thermometer inserted into the center registers 150 degrees (15–20 minutes) or until juices run clear. Remove pork loin from parchment paper and transfer to a serving platter.
- 9Place skillet over medium heat and add cider and stock. Cook, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Continue to cook until liquid is syrupy and reduced to about ⅓ cup.
- 10Slice pork into ½ inch-thick slices and serve with sautéed apples and a drizzle of pan sauce.
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