Autumn Apple Pork Tenderloin Recipes

AUTUMN PORK TENDERLOIN

Steps:

• Rub salt and pepper over pork. Place in a large resealable plastic bag; add apple juice. Seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard apple juice. Place pork on a rack in a roasting pan. Combine the pie filling, raisins, pecans and cinnamon; spoon over pork. , Bake, uncovered, at 400° for 40-45 minutes or until a thermometer reads 160° Let stand for 5 minutes before slicing.

PORK TENDERLOIN WITH APPLES AND ONIONS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
• Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
• Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
• Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
• Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
• Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
• Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

APPLE GLAZED PORK TENDERLOIN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
• Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
• Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
• Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
• Bake loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.

APPLE & SPICE PORK TENDERLOIN

Steps:

• Mix the first five ingredients. Cut tenderloin crosswise into eight slices; pound each with a meat mallet to 1/2-in. thickness. Sprinkle pork with seasoning mixture., In a large nonstick skillet, heat butter over medium heat. Add apple; cook and stir 3-4 minutes or until crisp-tender. Remove from pan., In same pan, heat oil over medium-high heat. In batches, brown pork on both sides; remove from pan., Add broth and wine to pan, stirring to loosen browned bits from pan. Mix cornstarch and apple juice concentrate until smooth; stir into broth mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Return pork and apple to pan. Reduce heat to medium; cook, covered, 3-5 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes. If desired, sprinkle with parsley.

AUTUMN PORK TENDERLOIN

Steps:

• Rub salt and pepper over pork.
• Place in a resealable plastic bag; add apple juice.
• Seal bag and turn to coat.
• Refrigerate for 30 minutes.
• Drain and discard juice.
• Place pork on a rack in a roasting pan.
• Compine the pie filling, raisins, pecans and cinnimon; spoon over pork.
• Bake, uncovered, at 400 for 40-45 minutes or until a meat thermometer reads 160.
• Let stand 5 minutes before serving.

AUTUMN APPLE PORK TENDERLOIN

Steps:

• Rub tenderloin with salth and pepper.
• Marinate with apple juice for at least 30 minutes, turning to coat.
• Drain.
• Put pork in roasing pan.
• Combine the pie filling, raisins, pecans, and cinnamon.
• Pour over pork.
• Bake uncovered, @ 400 for 40-45 minute.
• Let stand for 5 minutes before serving.