Roasted Pork Tenderloin with Apples

Name: Roasted Pork Tenderloin with Apples
Cook time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 10 ml olive oil divided; 1 g fine salt divided; 0.5 g black pepper divided; 2 g fresh thyme leaves leaves only; 320 g firm apples cored and cut into 2 cm wedges; 60 g shallot thinly sliced; 15 g Dijon mustard divided; 9 g garlic minced; 2 g fresh thyme leaves leaves only; 20 ml olive oil divided; 5 g fine salt divided; 1.5 g black pepper divided; 450 g pork tenderloin trimmed and patted dry; 120 ml apple cider unfiltered if available; 15 ml apple cider vinegar; 20 g unsalted butter cold; 6 g fresh parsley chopped

An American-inspired side of sliced roasted pork tenderloin with caramelized apples and shallot, finished in a cider-mustard pan glaze. It is designed to sit beside roast chicken, turkey, or vegetable mains and to read as a substantial side rather than a full entrée.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

10 ml olive oil divided
1 g fine salt divided
0.5 g black pepper divided
2 g fresh thyme leaves leaves only
320 g firm apples cored and cut into 2 cm wedges
60 g shallot thinly sliced
15 g Dijon mustard divided
9 g garlic minced
2 g fresh thyme leaves leaves only
20 ml olive oil divided
5 g fine salt divided
1.5 g black pepper divided
450 g pork tenderloin trimmed and patted dry
120 ml apple cider unfiltered if available
15 ml apple cider vinegar
20 g unsalted butter cold
6 g fresh parsley chopped

Instructions

Heat the oven to 220°C. In a mixing bowl, toss the apple wedges and sliced shallot with 10 ml olive oil, 1 g salt, 0.5 g black pepper, and 2 g thyme. Spread them in the skillet. Apples and shallot are evenly coated and arranged in a single layer.
Pat the pork dry. Rub it with the Dijon mustard, minced garlic, remaining 2 g thyme, remaining 20 ml olive oil, 5 g salt, and 1.5 g black pepper. The pork is evenly coated with a thin seasoned paste.
Nestle the pork on top of the apples and roast for 18 to 22 minutes, until the thickest part of the pork reaches 63°C and the apples are browned at the edges. Pork registers 63°C and the apples have caramelized spots.
Transfer the pork to a plate and tent loosely with foil for 5 minutes. Return the skillet to the stovetop over medium heat. Add the cider and vinegar, scraping up the browned bits, and simmer for 3 to 4 minutes until slightly syrupy. The liquid reduces to a glossy, lightly thickened glaze.
Take the pan off the heat and whisk in the butter until the glaze looks shiny and emulsified. Slice the pork into 1 cm pieces, spoon the apples and glaze over the top, and finish with parsley if using. The glaze coats the apples and pork, and the slices are juicy in the center.