Kate's Cuisine

Jul 01 2012

Caramel Apple Pork

 

1 pork tenderloin $5.89
1 cup apple juice $0.21
2 tablespoons Dijon mustard $0.24
1 tablespoon cider vinegar $0.09
1 onion, halved and thinly sliced $0.47
1 apple, skin-on, cored and thinly sliced $0.33
1 cup dry white wine $3.07
3 cloves garlic, minced $0.03
5 tablespoons canola oil, divided $0.35
Salt $0.01
Pepper $0.01

Total Cost    $10.70
Cost per serving $2.68

1.) Rinse pork and pat dry. In a bowl whisk together: apple juice, Dijon mustard, a pinch of salt, lots of pepper, and cider vinegar. Whisk until thoroughly combined. Place marinade in a large resealable plastic bag and place whole pork tenderloin in. Turn to ensure pork is thoroughly covered and then place in fridge for  half an hour.

2.) Preheat oven to 375 degrees Fahrenheit.

3.) Remove pork from marinade, shaking off excess; reserve marinade. Place pork on a baking sheet and drizzle with two tablespoons of canola oil. Sprinkle with salt and pepper. Place pork in the preheated oven and roast for 25 – 35 minutes, depending on the size of your tenderloin. When roast is ready, remove from oven, cover, and allow to rest for 5-10 minutes.

4.) Meanwhile, heat remaining three tablespoons of canola oil in a large skillet over medium-low heat. When hot add onion slices and saute over low heat just until the onions begin to turn a golden, carmalized brown. Add the garlic and the apple slices and stir to incorporate. Add white whine to deglaze the pan and then scrape off any bits from the bottom of the pan.

5.) Add reserved marinade to the onion/apple mixture and allow to simmer until sauce has reduced just a bit. Season with salt and pepper. Do not let sauce cook too long, or the apples will completely fall apart.

6.) After roast has rested, slice on a cutting board into 1″ – 2″ pieces. Place on a serving platter with apple mixture on the side. Drizzle sauce over entire dish.

7.) Serve and enjoy!

Read the Caramel Apple Pork review here

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