Pan-Roasted Pork Tenderloin with Roasted Vegetables and Apples

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October 12, 2018

(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

Servings 4

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
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