Pork Tenderloin with Apples and Veggies
It’s cold! And cold calls for comfort food. We usually grill a lot of pork tenderloin in the summer, as it’s easy to grill, goes with a lot of flavors and is generally a crowd pleaser. This recipe, roasted in the oven, is great for cool weather, as it warms the whole house and sends off delicious flavors.
This recipe is inspired from one we saw on the Food Network app a few years ago. We’ve adapted it a bit. It’s always well received by the family.
Since the veggies are part of the main dish cut into larger chunks. (Boy, did that celery need washing!)
Simply smash whole cloves of garlic. I too often chop or mince the garlic. This version allows that flavor to permeate throughout the dish.
Season the pork with a generous amount of salt and pepper.
It should brown on all sides, turning every 2-3 minutes. On this day we actually doubled the recipe cooking two tenderloins, since we were having family over for dinner. It doubles easily.
Once the pork is browned, remove to a platter. Allow the juices to collect and they can be returned to the skillet. In the meantime, start by slowly cooking the onions. You want them just to start softening, as they’ll continue to cook in the oven.
Add the carrots and celery.
They should sauté along with the onions for a total of about 8 minutes.
Once everything is sauteed, add the thyme and butter. I like to tie with cooking twine. It makes it easier to remove at the end of cooking. It already looks so good!
Make room for the apples.
The pan will start to feel a bit crowded. Be sure to stir well to ensure the apples are covered with some of the juices before cooking.
Add the browned pork back to the skillet. Make space for it by gently pushing the apples and veggies aside.
At this time, just before placing in the oven, insert a meat thermometer if desired. Roast in the oven uncovered for 35-40 minutes.
Time to make the sauce.
Place the roasted pork on a cutting board. Tent to keep warm while it rests. Place the veggies on a platter. Discard the thyme sprigs.
Start by re-warming the skillet then add the apple cider vinegar. Scrape up those brown bits from the bottom of the pan.
Next add the apple cider. Reduce in half before adding the Dijon mustard. Complete the sauce by incorporating the last of the cold butter. It should be a smooth sauce at this point.
It’s ready to serve! It’s fairly simple to make, not expensive to purchase and a great family dish.
