A couple of years ago when my parents were visiting, I made some pork chops that were served over apples and onions. I don’t remember the pork chops at all, but those apples and onions were magnificent. Sweet caramelized onions mixed with tangy apples—what’s not to love? Sadly, I lost the recipe.
So I took to the web in search of a new one. I found a few recipes that looked promising and gave them a whirl before I decreed them blog worthy. Oh, the things I do for you. 😀
The apples and onions make your house smell heavenly. Honestly, the tenderloin was delicious, but I would have been happy with just a plate of the apples and onions. It doesn’t take a lot to make me happy. A fat cat, a good book or show on TV, some yummy food and life is good.
This is a wonderful Fall dish and quite simple to make as well. The only thing that takes a little bit of attention is the apples and onions, which you could even make ahead. It’s casual enough for a weeknight meal while also elegant enough for a special occasion dinner too.
Ingredients
- 3 cloves garlic
- 2 teaspoons dried rosemary
- Salt and pepper to taste
- 1 1/2 lbs boneless pork tenderloin
- 1/4 cup extra-virgin olive oil
- 1/2 cup white wine or chicken broth (Optional)
- 2 medium onions, thinly sliced
- 2 medium tart apples, peeled and chopped
- 4 tablespoons butter
- 2 tablespoons brown sugar
Instructions
- Heat extra-virgin olive oil in a small sauce pan over low heat. Add one sliced garlic clove and rosemary and cook for 1-2 minutes. Remove from heat and set aside.
- Crush remaining 2 garlic cloves with salt and pepper to make a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the olive oil mixture.
- In an ovenproof skillet or pan over medium-high heat, brown the pork tenderloin, 2-3 minutes on each side. Place in a preheated 400 degree oven for 20 minutes.*
- Remove tenderloin to a platter and cover with aluminum foil. OPTIONAL: Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
- While the pork tenderloins cooks in the oven, make the apples and onions. Melt 2 tablespoons of butter over medium-low heat and add onions. Cook for 15-20 minutes until caramelized. Add 1-2 tablespoons of butter, chopped apples and brown sugar. Cook another 10 minutes until apples are tender. Salt to taste.
- Place apples on a platter and top with thick slices of pork tenderloin and pan juices, if desired. Serve immediately.
Notes
*I like my pork tenderloin medium or slightly pink inside. For a well-done pork tenderloin, bake an additional five minutes. Depending on the size and thickness of your tenderloin, your cooking times may differ.
Recipe adapted from
Enjoy!
Tanya
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