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Spiced Apple Braised Pork Tenderloin
Sweet & juicy is the best way to describe this wonderful pork dish. The tenderloin cut is very lean and when braised, very tender. Be sure not to over roast this meat to be sure you maintain all of it's delicious goodness.
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- 1 12 oz Pork Tenderloin, Trimmed
- - Sea Salt
- 1 Tbsp. Canola or Vegetable Oil
- 1 1⁄2 cup Apple Cider or Juice
- 1⁄4 cup Apple Butter
- 2 Tbsp. Brown Sugar
- 1 Tbsp. Water
- 1⁄8 tsp. Ground Cinnamon
- - pinch Ground Cloves
- 1 cup Cooking Apples, Cored, skin on, 1” pieces (see Nino's Apple Guide)
- 2 Tbsp. Green Onions, Chopped
- 1⁄2 tsp. Garlic, Chopped
- - Braising Juices from Pork Tenderloin
- 1 tsp. Corn Starch
- 1 Tbsp. Water
- Preheat the oven to 350 degrees F (175 degrees C).
- Season the pork tenderloin with salt, sear it on all sides in a medium size sauté pan over medium high heat and then place it in a 9x13 inch baking dish or small roasting pan. Pour 1 cup of the apple juice over the pork, and cover the dish with a lid or aluminum foil. (Save the sauté pan for later use with whatever juices may remain behind).
- Bake the pork tenderloin for approximately 1 hour. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork tenderloin from the oven, and spread the apple butter mixture over the tenderloin. Re-cover with foil lightly.
- Cover and return to the oven for 2 hours, or until fork tender.
- 15 minutes before the pork is finished, re-heat sauté pan to medium high heat and add apple pieces. Saute until apples develop some color and begin to soften.
- Remove the pork from the pan and de-glaze the pan with the remaining ½ cup of the apple juice.
- Mix together cornstarch and water and drizzle into the cider juices until you develop a medium body consistency. Add sautéed apples and stir in.
- Slice cooked pork and plate, Top with spiced apple mixture and sauce.
Nino Salvaggio http://www.ninosalvaggio.com/