Pork Tenderloin with Apples
Pork Tenderloin with Apples is a dish we like to make during Oktoberfest. There are other German versions with sauerkraut but we prefer to stay with just the apples since the flavor goes so well with the pork tenderloin. The apple sweetness of the cooked apples are such a nice accompaniment, why complicate the flavors. We use our Garlic Rapture Seasoning on the pork, giving it an extra savory touch. Besides, garlic and pork are made for each other. Add a nice roasted vegetable side dish and you have a classic German Oktoberfest dinner. Wunderbar!
1 Pork Tenderloin, about 1 ½ pounds
2 Tablespoons Sheffield’s Garlic Rapture (You can use our No-Salt Version if you prefer.)
3 tablespoons Extra Virgin Olive Oil
1 Tablespoon Minced Garlic
3 Tablespoons Dijon Mustard
½ Cup Brown Sugar
2 Tablespoons Apple Juice, plus more for the sauce if needed
2 Medium Apples Sliced into Wedges
Trim all the fat and skin off the tenderloin. Season the pork with the Garlic Rapture on all sides. Rub in so it will stick better. In a small mixing bowl, add the garlic, Dijon mustard, brown sugar and apple juice. Whisk to combine well. Spoon about half of the mixture over the tenderloin to coat it. Reserve the rest.
Add the olive oil to a large skillet over medium heat. When it starts to shimmer, add the tenderloin to the pan. Brown on all sides, turning about every 2 or so minutes. After 8 to 10 minutes, add the apples, some on each side. Pour the reserved sauce to the pan, over the apples. Stir a bit to coat them. Cover and cook another 10 to 15 minutes until the internal temperature reaches 145o to 165o, depending whether you like it a bit pink or more well done. Turn every couple minutes to cook evenly. Add a bit more of the apple juice if the sauce gets to thick and starts to burn. Baste the tenderloin and apples with the sauce a couple times while cooking to allow the flavors to mingle and add more of the appley flavor to the pork.
When done, slice and serve with some of the apples and the sauce spooned over. Adding a green vegetable like pan-roasted Brussel sprouts, or asparagus as a side dish and your meal is complete. Bon appétit!