(Family Features) Served as the main course, Pan-Roasted Pork Tenderloin with Roasted Vegetables and Apples combines the savory taste of pork with sweet apples for classic complementary flavors.
Pan-Roasted Pork Tenderloin with Roasted Vegetables and Apples
Equipment
- Anolon Accolade Saute Pan
Ingredients
- 1 tablespoon olive oil
- 1 pork tenderloin 8 ounces, cleaned
- salt to taste
- pepper to taste
- 3 carrots peeled and cut into pieces
- 2 apples cut into wedges
- 4 baby bliss potatoes halved
- 1 leek cleaned and halved
- 3 cups apple cider
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
Instructions
- Heat oven to 400° F. Heat saute pan over medium-high heat; add olive oil. Season pork tenderloin with salt and pepper, to taste, and sear on all sides until brown.
- In same pan, add carrots, apples, potatoes and leek. Reduce heat to medium and cook 3 minutes until vegetables have some color.
- Deglaze pan with apple cider, apple cider vinegar and brown sugar.
- Put pan in oven and cook 15 minutes. Remove pan from oven.
- Remove pork from pan and let rest on cutting board. Put saute pan with vegetables and liquid back in oven 3 minutes until liquid is reduced and syrupy. Vegetables should be well glazed when finished.
- Slice pork and plate. To serve, place glazed vegetables and pan drippings over meat.
Video
Notes
Recipe courtesy of Chris Scott on behalf of Anolon Cookware