- Prep: 20 min
- Cook Time: 55 min
- Total: 1 hr 15 min
- Serving: Serves 4-6
Pork tastes fantastic cooked and served with fruit, especially apples. Use Granny Smith apples and fresh cider from your local orchard and enjoy a classic and satisfying meal.
- 2 (3/4-pound) pork tenderloins
- 1 tablespoon olive oil
- 2 teaspoons unsalted butter
- 2 (1/2-pound) Granny Smith apples, peeled, cored, and each cut into wedges
- 1 cup chicken broth
- 2/3 cup apple cider
- 1/2 teaspoon arrowroot
- 1 tablespoon water
- 2 teaspoons cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat the oven to 425 degrees. Place oven rack on upper third of oven.
- Rinse tenderloins under cold water and then pat dry with a paper towel.
- Heat the olive oil in a large oven safe sauté pan over medium-high heat. Sprinkle tenderloins with salt and pepper and then place in pan. Brown the tenderloins on all sides for approximately 5 minutes.
- Transfer your pan to the oven and roast the tenderloins for about 15 minutes until an internal thermometer reads 155 degrees.
- Remove tenderloin from the oven, cover loosely and let sit for about 20 minutes before slicing into 1/-inch thick slices.
- Using the same sauté pan, heat the butter over medium-high heat and sauté the apples for 7 minutes. Remove apples and set aside.
- Add the chicken broth and the cider to the pan, scraping up any bits stuck to the bottom of the pan. Bring the mixture to a boil.
- In a small bowl, whisk the arrowroot and water together until dissolved. Pour that arrowroot mixture into the sauté pan and continue to boil, stirring occasionally, until sauce is thick, approximately 5 minutes.
- Take the sauce off of the heat and pour in the vinegar and sprinkle with salt and pepper.
- Place tenderloin slices on a platter with the apples and drizzle on the sauce.