- 2 pounds of Pork tenderloincut into 24 pieces crosswise
- 4 cups sliced Apple
- 1 cup sliced Onion
- 1/2 cup Apple cider vinegar
- 4 tablespoons Butteror margarine
- 2 teaspoons leaves of Thyme
- 1/4 teaspoon Salt
- 1/2 teaspoon Coriander
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
Pork tenderloin with apples has a fantastic taste as it combines sweet, savory, and inviting flavors. To ideally make tenderloin recipes try to follow these tips.
- Tenderloin is cover with thick white skin that sometimes looks silvery. This layer never softens and doesn’t taste good when cooked. It’s better to cut it with a knife, or you can ask the butcher to cut it off when buying the meat.
- This cut also needs to be well seasoned, so if you want a delightful taste, you can add condiments. But, it’s essential not to skip seasoning nor stick to basics (pepper and salt).
- Tenderloin also should never be overlooked as it lacks fat in it. If overcooked, you will end up having dry cuts. If you have people over who like it cooked differently, cook the small pieces to different temperatures, and that’s how everyone will be satisfied.
- After cooking, tenderloin needs to rest when ready. If cut early before chilling, it will lose its juices. Let it relax in a warm place between 5 and 15 minutes so that it absorbs its juices.
Baked Pork Tenderloin with Apples and Plums
by Julia @ flickr
In a bowl, mix nutmeg, cinnamon, coriander, and black pepper with then sprinkle them on the tenderloin.
Preheat a 12-inch cast-iron skillet to medium heat.
Rub the meat with the nutmeg mix.
Oil spray the pan and place the tenderloin cuts.
Cook for 5 minutes on each side.
Keep flipping until the desired level of doneness is achieved.
Let it cool down between 5 and 10 minutes.
Meanwhile, soften butter in the pan, then add onions, salt, and apples.
Cook until apples are slightly brown.
Pour in the apple cider vinegar and cook until the apples become soft.
Add thyme and mix.
Pour it on the tenderloin cuts and serve.