Roasted Pork Tenderloin With Apple And Bacon Compote Recipes

PERFECT ROASTED PORK TENDERLOIN WITH APPLES

Steps:

• Heat oven to 425 degrees F. Trim each tenderloin of any silver skin (this can be tough when cooked). To do this, use a small sharp knife and slide the blade under and outward to remove it.
• Pat pork dry with paper towels and then rub with one tablespoon of the oil and 1 1/2 teaspoons of salt. Heat a tablespoon of oil in a heavy-bottomed oven-safe skillet over medium heat. When the oil is hot and shimmers, add the pork tenderloins and cook, occasionally turning, until evenly browned all over; about 12 minutes. Transfer to a large plate or cutting board. (The pork will not be cooked through).
• Keep the pan used to sear the pork on the stove over medium heat. Check the pan, if it looks dry, add two to three teaspoons of additional oil. (If there is fat left in the pan from cooking the pork, there is no need to add extra oil).
• Add the apples and onions then cook, occasionally stirring, until lightly browned around edges, about 5 minutes. Stir in 1 teaspoon of thyme.
• Use a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and the black pepper. Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven.
• Roast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F. Transfer the pork to a large plate and cover with aluminum foil. Let rest about 10 minutes.
• While the pork rests, place the pan with apples and onions back onto the stove and turn heat to medium. Add chicken stock and use a wooden spoon to scrape the pan, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.
• To serve, slice pork into 1-inch slices then serve on a bed of the apples and onions with pan sauce drizzled on top.

PORK TENDERLOIN WITH APPLES AND BACON

Steps:

• Preheat the oven to 325°F. Rub the pork loin well with salt and pepper.
• Heat the oil in a large Dutch oven (or other oven-safe pot with a lid) over medium-high heat until shimmering. Brown the pork well on every side.
• Take the pot off the stove. Carefully coat pork loin with minced garlic and herbs, dot with butter. Cover Dutch oven with a lid and roast covered in the oven for 30-35 minutes.
• Remove the lid and continue roasting the meat until it reaches an internal temperature of 145-150°F at its widest part.
• Remove the tenderloin from the Dutch oven and place it on a serving plater. Tent the meat with aluminium foil and let it rest for 10 minutes before slicing against the grain to serve.
• While the pork is resting, place the Dutch oven over medium heat on the stove and cook the bacon until browned and crispy.
• Add the garlic, onion, thyme and sage. Cook, stirring often, for 2-3 minutes or until the onion is has softened.
• Add the diced apple and continue cooking until it's softened and starting to brown.
• Increase the heat to high and pour the apple juice over the compote. Scrape any browned bits from the bottom, season with salt and pepper and cook for another minute.
• Serve immediately with the rested pork and your side of choice.

PORK TENDERLOIN WITH APPLE BACON COMPOTE RECIPE

Steps:

• To Make the Pork: Preheat the oven to 325°F. Rub the pork loin well with salt and pepper. Heat the oil in a large French oven (or other oven-safe pot with a lid). Brown the pork well on every side, turning from time to time. Take the pot off the stove and cover it with a lid. Roast covered for 30-35 minutes. Take the lid off and continue roasting the meat until it reaches an internal temperature of 145-150°F. Remove the tenderloin from the French oven (no need to wash just yet!) and place it on a platter. Cover the meat with aluminium foil and let it rest for 10 minutes. To Make the Compote: While the pork is resting, place the French oven over medium heat and cook the bacon until browned and crispy. Add the garlic, onion, thyme and sage. Cook, stirring often, for 2-3 minutes or until the onion is no longer raw. Add the diced apple and continue cooking until it's softened and starting to brown. Increase the heat to high and pour the apple juice over the compote. Scrape any browned bits from the bottom, season with salt and pepper and cook for another minute. Serve immediately with the rested pork and your side of choice.