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Roasted Pork Tenderloin with Apple Salad

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4 small Granny Smith or other tart apples (divided)

2 sprigs fresh rosemary (divided)

1 tablespoon unsalted butter

1 cinnamon stick

1 cup soft bread crumbs

4 tablespoons olive oil (divided)

1 tablespoon sherry wine vinegar

Salt and pepper to taste

6 to 8 ounces pork tenderloin


Peel, core and cut 2 apples into very fine dice. Strip leaves of one rosemary sprig and chop very fine.

Melt butter in small sauté pan over medium heat. Add diced apples, chopped rosemary and cinnamon stick and cook 1 to 2 minutes. Remove from heat and set aside to cool. Discard cinnamon stick. When cool, toss apples with bread crumbs. Set filling aside.

Peel and core remaining 2 apples and cut into fine dice. Put in a small bowl. Strip leaves from remaining rosemary sprig and chop very fine. Add to apples. Add 3 tablespoons oil and the vinegar to apple mixture and toss to mix well.

Preheat oven to 350 degrees.

Butterfly pork tenderloin by slicing it lengthwise, but do not cut all the way through. Open out the halves and pound meat to form a rectangle of even thickness. Season with salt and pepper. Spread a thin layer of apple filling in the center, then close up halves, securing them with kitchen twine.

Heat remaining 1 tablespoon oil in oven-proof skillet and brown tenderloin well on all sides.

Place skillet in oven and roast pork 8 to 10 minutes, until medium and thermometer reads 150 degrees. Transfer to a plate and let rest at least 5 minutes.

Slice pork into 4 to 6 equal portions. Serve on plate with a tablespoon or two of apple salad.


Written by jjvedamuthu

June 5, 2012 at 21:41

Posted in Recipe

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