Wednesday, October 1, 2008

Apple Rosemary Pork Tenderloin

Here is another recipe from the Weekend Wizards fall theme meals. This recipe is from I made a few changes, and the pork was so moist and flavorful!!! This recipe is pretty involved for a weeknight meal, but I will save it again for a fall weekend. I served the pork with smashed red skin potatoes.

Apple Rosemary Pork Tenderloin
2 tsp dried rosemary
1 & 1/2 tsp dried thyme
1 & 1/2 tsp dried marjoram
salt and pepper to taste
3 lb pork tenderloin (used two 1 & 1/2 lb tenderloins)
12 oz apple cider
3 Granny Smith apples, cored and cut into 1 inch pieces
1 large red onion, cut into 1 inch pieces
5 tbsp brown sugar
1/3 cup all-purpose flour
1/4 cup maple syrup

Preheat oven to 325 degrees.
Trim silver skin off of both pork tenderloins.
Mix rosemary, thyme, marjoram, salt, and pepper.
Rub herb mixture on pork tenderloins.
Place tenderloins in a roasting pan.
Pour cider in pan.
Place apples and onions on and around tenderloin in pan.
Spoon brown sugar over entire pan evenly.
Roast for about 45 minutes, until the pork reaches 155 degrees with a meat thermometer.
Remove meat from pan and most of the juices, and continue to roast apples and onions another 20 minutes.
In a skillet, place flour, and the juices from the pan.
Stir in maple syrup.
Cook and stir over medium heat until liquid has thickened to desired consistency.


chou said...

I think apples and rosemary are the perfect combination.

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