Roast Pork Tenderloin With Apples And Cider Sauce Recipes

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PORK TENDERLOIN WITH APPLE CIDER REDUCTION



Pork Tenderloin with Apple Cider Reduction image

Provided by Aida Mollenkamp

Categories     main-dish

Time 33m

Yield 4 to 5 servings

Number Of Ingredients 6

2 (1 pound) pork tenderloins, cut in 1/2 crosswise
Vegetable oil
Salt and freshly ground black pepper
1 1/2 cups apple cider
1/2 cup apple cider vinegar
1/4 cup maple syrup

Steps:

  • Heat oven to 500 degrees F and arrange rack in the upper third.
  • Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces.
  • Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees F, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.
  • When pork is ready, remove to a cutting board to rest about 5 minutes. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over.

ROASTED PORK LOIN WITH CIDER AND CHUNKY APPLESAUCE



Roasted Pork Loin with Cider and Chunky Applesauce image

Provided by Anne Burrell

Time 1h30m

Yield 6 servings

Number Of Ingredients 19

2 sprigs fresh rosemary, leaves roughly chopped
2 sprigs fresh sage, leaves roughly chopped
2 cloves garlic, smashed
Pinch crushed red pepper
Kosher salt
Extra-virgin olive oil
1 (6-chop) pork rib roast
2 large onions, sliced
1 bundle fresh thyme, tied with string
3 bay leaves
2 quarts apple cider, divided
Chunky Applesauce, recipe follows
3 tablespoons butter
4 Granny Smith apples, peeled, cored, and cut into 1/2-inch chunks (toss the apples in lemon juice if not using right away)
1 1/2 cups reserved cider from Roasted Pork Loin with Cider
1/4 cup apple cider
1 pinch ground cinnamon
1/4 cup heavy cream
1/2 cup walnuts, toasted and coarsely chopped

Steps:

  • Preheat the oven to 425 degrees F.
  • In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt, and enough olive oil to make a paste. Brush the paste on the outside of the pork rib roast.
  • Toss the onions with olive oil and salt and place in the bottom of a roasting pan. Add the thyme, bay leaves, and two-thirds of the cider. Place the pork on top of the onions and place in the oven. Roast the pork until it has developed a lovely brown crust, 20 to 25 minutes. Check on the pork and stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down.
  • Lower the oven to 375 degrees F and roast until an instant-read thermometer reads 150 degrees F, 30 to 35 minutes. If the crust on the pork starts to get too dark, cover it with foil. Remove 1 1/2 cups of the cider from the bottom of the roasting pan and reserve for the applesauce.
  • Let the pork rest for at least 15 minutes before carving. When ready to carve, remove the pork from the bone and cut the loin into thin slices. Serve with the onions braised in cider and Chunky Applesauce.
  • Melt the butter in a saucepan large enough to accommodate the apples. Add the apples and saute over medium-low heat until the apples start to soften. Add the reserved cider, apple cider, and cinnamon and cook over medium-low heat until most of the cider has evaporated and the apples are cooked and very soft.
  • Add the heavy cream and walnuts and cook until the cream has reduced by half. The end result should be a very chunky, sweet/savory applesauce.

ROAST PORK TENDERLOIN WITH APPLES AND CIDER SAUCE



Roast Pork Tenderloin with Apples and Cider Sauce image

Categories     Fruit Juice     Fruit     Pork     Roast     Low Fat     Quick & Easy     Vinegar     Apple     Pork Tenderloin     Fall     Healthy     Gourmet

Yield Makes 6 servings

Number Of Ingredients 11

2 (3/4-pound) pork tenderloins
1 tablespoon vegetable oil
2 teaspoons unsalted butter
2 (1/2-pound) Granny Smith apples, peeled, cored, and each cut into 16 wedges
1 cup low-sodium fat-free chicken broth
2/3 cup unfiltered apple cider
1/2 teaspoon arrowroot
1 tablespoon water
2 teaspoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 425°F.
  • Pat tenderloins dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then brown tenderloins on all sides, turning with tongs, about 5 minutes total. (If the handle of your skillet is not ovenproof, wrap handle in a triple layer of foil, shiny side out.) Transfer skillet to upper third of oven and roast until a thermometer inserted diagonally into center of meat registers 155°F, 12 to 15 minutes. Transfer to a platter and let stand, loosely covered with foil, 15 minutes before slicing.
  • While meat is standing, heat butter in same skillet (handle will be hot) over moderately high heat until foam subsides. Add apple wedges and sauté, turning occasionally, until tender and golden brown, 5 to 7 minutes. Transfer apples to a plate, then add chicken broth and cider to skillet. Bring to a boil over high heat and meanwhile whisk together arrowroot and water in a small bowl. Whisk arrowroot mixture into sauce and boil until thickened and reduced to about 1 cup, about 5 minutes. Remove from heat and stir in vinegar, measured salt and pepper, and any juices that have accumulated on platter.
  • Cut meat into 1/2-inch-thick slices and serve topped with apples and sauce.

EASY ONE-PAN PORK TENDERLOIN DINNER WITH APPLES AND ONION RECIPE BY TASTY



Easy One-Pan Pork Tenderloin Dinner With Apples And Onion Recipe by Tasty image

Here's what you need: canola oil, boneless pork tenderloin, salt, freshly ground black pepper, canola oil, large red onion, garlic, medium apples, hard cider

Provided by Scott Loitsch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 9

3 tablespoons canola oil, divided
2 lb boneless pork tenderloin, trimmed of excess fat and silverskin
1 tablespoon salt
1 tablespoon freshly ground black pepper
3 tablespoons canola oil
1 large red onion, sliced
4 cloves garlic, crushed
2 medium apples, sliced
1 cup hard cider

Steps:

  • Pat the pork tenderloin dry and generously season with salt and pepper on all sides.
  • Heat 2 tablespoons of canola oil in a large cast iron skillet over medium-high heat, until the oil is shimmering and just starting to smoke.
  • Place pork in the hot skillet and sear until well browned, about 1½-2 minutes. Flip and repeat searing on all sides.
  • Remove the pork from the skillet and set aside.
  • Preheat the oven to 375˚F (190˚C).
  • Heat the remaining tablespoon of oil in the skillet.
  • Add the onion to hot skillet and toss to coat in the oil. Add the garlic and apples and cook until the apples and onion begin to soften.
  • Pour the cider over apples and onion and bring to a simmer.
  • Return the pork to the skillet, on top of the apple and onion mixture. Spoon the cooking liquid over the pork and transfer the entire skillet to the oven.
  • Bake for 15-20 minutes, until the internal temperature of the pork reaches 145˚F (62˚C.)
  • Remove the skillet from the oven and let the pork rest for 10 minutes before slicing. Serve the sliced pork over a bed of the apples and onions.
  • Enjoy!

Nutrition Facts : Calories 624 calories, Carbohydrate 25 grams, Fat 29 grams, Fiber 4 grams, Protein 59 grams, Sugar 16 grams

ROASTED PORK TENDERLOIN WITH APPLES



Roasted Pork Tenderloin with Apples image

Provided by Harley Pasternak, M.Sc.

Categories     Fruit     Pork     Roast     Dinner     Apple     Meat     Pork Tenderloin     Fall     Winter     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 7

1 small pork tenderloin (about 8 ounces), trimmed
Salt and black pepper
2 teaspoons chopped fresh thyme
1 teaspoon olive oil
2 green apples, each cut crosswise, or horizontally, into 3 rounds
1/2 cup barley
1/2 cup white wine or apple cider

Steps:

  • Preheat the oven to 400°F. Pat the pork dry with a paper towel. Season with salt and pepper and sprinkle with the thyme.
  • Warm the oil in a large ovenproof skillet over medium- high heat. Sear the pork until browned on all sides, about 8 minutes. In the last 2 minutes of cooking, add the apples, cut side down.
  • Turn the apples over and transfer the skillet to the oven. Roast for 12 minutes, until the internal temperature of the pork reaches 145°F for medium.
  • Meanwhile, cook the barley according to the package directions. Keep warm.
  • Transfer the pork to a cutting board; tent with aluminum foil to keep warm. Remove the apples to a serving platter.
  • Place the skillet over medium- high heat. Add the wine; cook for 3 minutes, until the wine is reduced by half.
  • Slice the meat and transfer to the platter with the apples; add cooked barley. Drizzle the pan sauce over the pork and barley; serve.

APPLE CIDER PORK ROAST



Apple Cider Pork Roast image

Sweet and savory pork recipe with a subtle apple flavor.

Provided by rschlueterz

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 2h28m

Yield 8

Number Of Ingredients 15

1 tablespoon butter
3 pounds Yukon Gold potatoes, peeled and chopped
3 large firm apples - peeled, cored, and cut into large chunks
8 carrots, peeled and coarsely chopped
½ large sweet onion, chopped
2 teaspoons dried rosemary, or more to taste
5 pounds pork tenderloin roast
salt and freshly ground black pepper to taste
1 tablespoon chopped fresh sage
½ cup all-purpose flour
2 tablespoons vegetable oil
1 (12 fluid ounce) bottle hard apple cider
¼ cup apple cider vinegar
¼ cup oil
¼ cup good-quality honey

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a large roasting pan with butter.
  • Combine potatoes, apples, carrots, and sweet onion in the bottom of the roasting pan and sprinkle with rosemary.
  • Season roast with salt and pepper on all sides and rub with sage. Dust with flour on all sides.
  • Heat 2 tablespoons oil in a large skillet over medium-high heat and brown roast on all sides, about 2 minutes per side. Add roast to the pan.
  • Combine hard apple cider, apple cider vinegar, 1/4 cup oil, and honey in a bowl and whisk well; pour over roast and vegetables. Cover with a lid or aluminum foil.
  • Roast in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake until an instant-read thermometer inserted into the center of the roast reads at least 150 degrees F (65 degrees C), about 1 hour more. Remove from oven, cover, and allow to rest for 30 minutes.

Nutrition Facts : Calories 622.3 calories, Carbohydrate 62.9 g, Cholesterol 126.5 mg, Fat 18.1 g, Fiber 5.9 g, Protein 48.9 g, SaturatedFat 4.6 g, Sodium 160.9 mg, Sugar 21.5 g

PORK TENDERLOIN WITH APPLES, CALVADOS AND APPLE CIDER



Pork Tenderloin With Apples, Calvados and Apple Cider image

A great recipe to serve guests. They will think they are eating in a fine restaurant in France. Impressive dish but quick and easy to prepare. From Bon Appetit, May 1994. Calvados can be expensive so you may want to use another apple brandy. To get the best flavor, be sure to use quality ingredients. It is important to use Golden Delicious apples. Many apple varieties are tasty when eaten fresh but do not withstand the cooking process. Use a good quality apple cider...not apple juice. Good apple cider can be found in the produce section during the fall.

Provided by swissms

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb pork tenderloin, trimmed, cut into 1-inch-thick slices
5 tablespoons butter
4 medium golden delicious apples, peeled, cored, sliced 1/3 inch thick (about 1 1/2 pounds)
1 teaspoon sugar
2 large shallots, chopped
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
1/4 cup calvados or 1/4 cup other apple brandy
1 cup whipping cream
1/4 cup good quality apple cider

Steps:

  • Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
  • Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
  • Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
  • Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.

Nutrition Facts : Calories 570.4, Fat 42.8, SaturatedFat 25, Cholesterol 194.5, Sodium 183.1, Carbohydrate 23.6, Fiber 3.4, Sugar 15.5, Protein 25.3

PORK TENDERLOIN WITH APPLES AND ONIONS



Pork Tenderloin with Apples and Onions image

This is an easy, tasty main dish for the family on a weeknight. While the pork is in the oven, it's simple to steam a veggie side and prepare a quick salad.

Provided by Bibi

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 6

Number Of Ingredients 11

2 (1 1/2 pound) pork tenderloins
2 teaspoons vegetable oil, divided
1 teaspoon sea salt
2 tablespoons vegetable oil, divided, or more as needed
3 Granny Smith apples - peeled, cored, and sliced into eighths
2 medium sweet onions, sliced vertically
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves, divided
¼ teaspoon ground black pepper, or to taste
1 cup chicken stock
1 tablespoon butter

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.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 12.8 g, Cholesterol 103.5 mg, Fat 12.9 g, Fiber 2 g, Protein 36 g, SaturatedFat 3.8 g, Sodium 562.7 mg, Sugar 8.8 g

ROAST PORK TENDERLOIN WITH APPLE CIDER CREAM SAUCE



Roast Pork Tenderloin With Apple Cider Cream Sauce image

The ultimate fall dinner! Serve with mashed or roasted potatoes, to go with the wonderful sauce! Edited to add the brown sugar - for those who like sweetness, but not necessary.

Provided by mykidslightmylife

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

1 (1 lb) pork tenderloin (about 1 pound)
1 cup apple cider or 1 cup apple juice
1/2 cup heavy cream
2 tablespoons cold butter
1 tablespoon brown sugar (optional)
salt & pepper

Steps:

  • Preheat oven to 450 degrees. Salt and pepper the pork. Spray a baking pan with nonstick spray and place the pork in it. Bake for 20 minutes, or until a meat thermometer registers 155 to 160 degrees. Remove from oven and place pork on a cutting board.
  • Pour the apple cider in the baking pan and scrape any brown bits from the bottom. Put the pan on the stove over medium-high heat (or pour the pan drippings and cider into a skillet). Stirring occasionally, let the cider boil until it is reduced to 1/4 cup. It will be quite dark.
  • Add cream & brown sugar and boil 5 minutes, or until very thick. Remove from heat. Add 1 tablespoon butter and beat vigorously as it melts. Add the second tablespoon and beat until it melts. To serve the pork, slice thinly and drizzle with sauce. Pass extra sauce in a gravy boat, if desired.

Nutrition Facts : Calories 290.2, Fat 20.8, SaturatedFat 11.8, Cholesterol 129.7, Sodium 129.4, Carbohydrate 1, Protein 24.1

CIDER-GLAZED PORK TENDERLOIN



Cider-Glazed Pork Tenderloin image

This is a super-easy recipe full of sweet fall flavor. The maple flavor really shines through. -Susan Stetzel, Gainesville, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pork tenderloin (1 pound)
1/4 teaspoon salt
1/2 teaspoon pepper, divided
1 tablespoon olive oil
3/4 cup apple cider or juice
1/4 cup maple syrup
2 tablespoons cider vinegar

Steps:

  • Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes., Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes., Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.

Nutrition Facts : Calories 239 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 200mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic exchanges

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From wednesdaynightcafe.com


CIDER BRAISED PORK LOIN WITH SAUTEED APPLES RECIPES
1 (6-chop) pork rib roast: 2 large onions, sliced: 1 bundle fresh thyme, tied with string: 3 bay leaves: 2 quarts apple cider, divided: Chunky Applesauce, recipe follows: 3 tablespoons …
From recipes.servegame.org


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