Executive Chef of the University of St. Thomas, Ben McCallum, shared a tasty rosemary pork tenderloin with apples recipe.
Try out his recipe:
2 each 2lb Pork Tenderloin, trimmed
1/4 cup vegetable oil
1oz Fresh Rosemary, stems removed and leaves chopped
4 Cloves Fresh Garlic, crushed
Salt and pepper
1 cup White Wine
3 each Apples, peeled, cored and sliced
1 Cup Chicken Stock
1 Tbsp. Apple Cider Vinegar
½ tsp Cinnamon
¼ tsp Nutmeg
¼ Cup Brown Sugar
2 Tbsp. Corn Starch
½ Cup Water
Combine oil, rosemary and garlic in a small bowl. Season the pork with salt and pepper. Marinade the pork with the oil mixture and let rest in refrigerator for 1 hour.
Preheat sauté pan over medium high heat. Place the pork tenderloin into the pan and cook until evenly browned on all sides, about 8 minutes. Reduce the heat to medium low and cook until the pork is no longer pink in the center, turning occasionally for about 20minutes. Remove the pork from the pan and place on baking sheet in a warm area covered with aluminum foil and allow to rest for 10minutes.
While the pork is resting, pour the wine into the pan; bring to a simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Reduce the wine by half its volume, then add the apples, chicken stock, vinegar, cinnamon, nutmeg, brown sugar, and nutmeg. Cook and stir until the apples are tender, about 10 minutes. Combine water and cornstarch to create a slurry. Stir the slurry into the simmering sauce to thicken. Cook and stir 1 minute more until the sauce thickens and is no longer cloudy.
Slice the pork tenderloin into 1/4-inch-thick slices, and arrange on a serving platter. Pour the apple over the pork.
Check out the Pork Boards website! Click here.