Today I serve you a recipe that I've made for quite a while: Pork tenderloin with caramelized apples. Quick and easy and can be served within 20 minutes. Great on almost any occasion and as a nice side effect: kids love them!
This dish is especially nice in fall when the apple harvest is in full bloom and the juiciest apples are yours to get. Those apples caramelize almost without the addition of sugar in the pan.
- Remove the meat for about 15 minutes before cooking from the refrigerator and let it come to room temperature. Therefore, the meat heats more even in the pan (the inside is not too cold relative to the outside). You would otherwise be able to get raw meat on the inside and done meat on the outside.
- In this recipe, we use slices of pork tenderloin. This has the advantage that you only need them briefly bake in a frying pan (maximum 5 minutes) and therefore the meat won't dry out.
- After baking, let your meat rest for 5 minutes before serving under aluminum foil. The juices then have a chance to rest.
Today I serve you a recipe that I've made for quite a while: Pork loin with caramelized apples. Quick and easy and can be served within 20 minutes. Great on almost any occasion and as a nice side effect: kids love them!
This dish is especially nice in fall when the apple harvest is in full bloom and the juiciest apples are yours to get. Those apples caramelize almost without the addition of sugar in the pan.
Tips for preparing pork loin
If you prepare the meat well you get much more flavor. Here are some tips to prepare the perfect tenderloin for this recipe.
- Remove the meat for about 15 minutes before cooking from the refrigerator and let it come to room temperature. Therefor, the meat heats more even in the pan (the inside is not too cold relative to the outside). You would otherwise be able to get a raw meat on the inside and done meat on the outside.
- In this recipe we use slices of pork tenderloin. This has the advantage that you only need them briefly bake in a frying pan (maximum 5 minutes) and therefor the meat won't dry out.
- After baking, let your meat rest for 5 minutes before serving under aluminium foil. The sap then have a chance to rest.
Pork loin with caramelized apples
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Pork tenderloin with caramelized apples
Ingredients
- 500 grams pork tenderloin
- 100 gram flour
- ¼ teaspoon salt and pepper
- 2 apples Granny Smith is delicious
- 1 tablespoon light brown sugar
- 2 tablespoons butter unsalted
Ingredients you need per step are listed below the step in Italic
Instructions
- Slice the pork loin into slices of about 2 cm.
- Peel the apples remove the core and divide the apple into 8 wedges.
- Put the sugar in a bowl and dip the slices into the sugar.
- Put the flour in a bowl.
- Sprinkle some salt and pepper onto the tenderloins and dip the meat into the flour.
- Tap the excess flour off the pork loins.
- Meanwhile, heat the butter in two skillets (one tablespoon of butter in each skillet).
- Bake the pork and apples in separate skillets in the butter.
- Bake the apples for about 2 minutes and turn them.
- Turn the pork loin after 3 minutes.
- When the apples are golden brown, take them out of the skillet and place them on a platter. Cover with aluminum foil.
- Take the meat out of the frying pan after 2 more minutes and put them on the apples.
- Let it rest for about 5 minutes.
- Serve with roast potatoes.
Notes
- Remove the meat for about 15 minutes before cooking from the refrigerator and let it come to room temperature. Therefor, the meat heats more even in the pan (the inside is not too cold relative to the outside). You would otherwise be able to get a raw meat on the inside and done meat on the outside.
- In this recipe we use slices of pork tenderloin. This has the advantage that you only need them briefly bake in a frying pan (maximum 5 minutes) and therefor the meat won’t dry out.
- After baking, let your meat rest for 5 minutes before serving under aluminium foil. The sap then have a chance to rest.
