Roasted Double Pork Tenderloin w/ Fresh Sage Rub & Apple Pan Sauce
Roasted Double Pork Tenderloin w/ Fresh Sage Rub & Apple Pan Sauce might be just the main course you are searching for. For $1.66 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 308 calories, 32g of protein, and 15g of fat. This recipe serves 6. A few people made this recipe, and 17 would say it hit the spot. Head to the store and pick up shallots, apple cider, salt and pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. It is a good option if you're following a gluten free and primal diet. It is brought to you by Recipe Girl. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is solid. Try Grilled Pork Tenderloin with Apple Sage Sauce, Sage Pork Roast with Apple Pan Sauce, and Pan Roasted Pork Tenderloin with Mustard Spaetzle and Apple Cilantro Salsa for similar recipes.
Servings: 6
Preparation duration: 40 minutes
Cooking duration: 30 minutes
Ingredients:
1 large Granny Smith or Pippin apple, peeled, cored and cut into thin slices
1/2 cup apple cider
1/2 teaspoon freshly ground black pepper
1/2 cup chicken stock or low-sodium canned chicken broth
pinch of cinnamon
1 Tablespoon chopped fresh sage, divided
1/4 cup heavy whipping cream
1 teaspoon kosher salt
1 Tablespoon olive oil
2 pork tenderloins (2 to 3 pounds)
salt and freshly ground black pepper, to taste
2 Tablespoons chopped shallots
2 Tablespoons unsalted butter
1/4 cup white wine
Equipment:
oven
frying pan
kitchen twine
aluminum foil
roasting pan
Cooking instruction summary:
1. Preheat oven to 450°F.2. Heat a large skillet over medium-high heat with the butter. Add apple slices, cinnamon, and 1/2 teaspoon sage and fry and stir for 3 to 5 minutes or until the apples are softened, but still firm. Set aside.3. Lay the tenderloins parallel to each other so the thin end of one is next to the thick end of the other. That way, when you tie the two pieces together, you will end up with a roast of equal thickness. Using the heel of your hand, gently press the tenderloins to flatten them a bit. Combine the remaining sage, salt and pepper and sprinkle some of it over the up side of each tenderloin, then place two layers of apples to cover one of the tenderloins. Place the other tenderloin on top, so that the apples are sandwiched the two roasts then tie with butcher's twine (or string) at 2-inch intervals. Sprinkle the rest of the sage seasoning mix all over the tied roast.4. Heat oil over medium-high heat in a large oven-proof skillet. Add the tied tenderloin roast and brown on all sides, about 5 minutes total. Insert pan into the oven and roast for 15 minutes or until it reaches an internal temperature of 140°F. Transfer roast to a heated platter and cover loosely with foil while you make the apple pan sauce.5. Place the roasting pan over a medium burner and add the shallots. Fry for 1 minute, then add wine, chicken stock, and cider. Stir, scraping up any browned bits from bottom of the pan. Add reserved apple slices and any juices to the pan. Bring to a boil, and cook until the sauce just begins to thicken and become syrupy. Pour in the cream and cook a few minutes more until the sauce just thickens. Season to taste with salt and pepper.6. Remove the twine from the roast and slice into 1-inch thick slices. Spoon sauce and apples over the slices and serve.
Step by step:
1. Preheat oven to 450°F.
2. Heat a large skillet over medium-high heat with the butter.
3. Add apple slices, cinnamon, and 1/2 teaspoon sage and fry and stir for 3 to 5 minutes or until the apples are softened, but still firm. Set aside.
4. Lay the tenderloins parallel to each other so the thin end of one is next to the thick end of the other. That way, when you tie the two pieces together, you will end up with a roast of equal thickness. Using the heel of your hand, gently press the tenderloins to flatten them a bit.
5. Combine the remaining sage, salt and pepper and sprinkle some of it over the up side of each tenderloin, then place two layers of apples to cover one of the tenderloins.
6. Place the other tenderloin on top, so that the apples are sandwiched the two roasts then tie with butcher's twine (or string) at 2-inch intervals. Sprinkle the rest of the sage seasoning mix all over the tied roast.
7. Heat oil over medium-high heat in a large oven-proof skillet.
8. Add the tied tenderloin roast and brown on all sides, about 5 minutes total. Insert pan into the oven and roast for 15 minutes or until it reaches an internal temperature of 140°F.
9. Transfer roast to a heated platter and cover loosely with foil while you make the apple pan sauce.
10. Place the roasting pan over a medium burner and add the shallots. Fry for 1 minute, then add wine, chicken stock, and cider. Stir, scraping up any browned bits from bottom of the pan.
11. Add reserved apple slices and any juices to the pan. Bring to a boil, and cook until the sauce just begins to thicken and become syrupy.
12. Pour in the cream and cook a few minutes more until the sauce just thickens. Season to taste with salt and pepper.
13. Remove the twine from the roast and slice into 1-inch thick slices. Spoon sauce and apples over the slices and serve.
Nutrition Information:
