October 4, 2011

Braised Pork Tenderloin with Fall Apples and Onions

I haven't done a ton of serious cooking lately, because William has been earning his brownie points by cooking dinners for me!  I did, however, make a great pork tenderloin for fall.  The best part about it was that pork tenderloin was on sale at Harris Teeter, buy one get one free.  Let's just say my freezer is now packed full.

Braised Pork Tenderloin with Fall Apples and Onions
  • 1, 2 1/2 lb. pork tenderloin, trimmed
  • 1 Tbsp. oil
  • 2 granny smith apples, chopped
  • 1 large yellow onion, chopped
  • 1 bottle of hard cider
  • pinch of dried thyme
  • pinch of cayenne pepper
  • salt and pepper to taste
 Add the oil to a hot dutch oven.  Once it's shimmering, brown the tenderloin on all sides.  Some people may choose to tie the tenderloin with twine.  I did not do this, because I do not have twine and didn't want to end up with a Bridget Jones blue soup incident.  Once the tenderloin is browned, remove it from the pan and set aside.  Next add the apples and onions and let them cook down and begin to develop color.  Deglaze the pan with the hard cider (I used Wood Chuck) and add the spices.  Place the pork tenderloin on top of the apples and onions, cover, and place in a 375 oven for about 25 minutes.  Next, remove the tenderloin and set aside to rest.  Puree the apples and onions in a food processor, slice the tenderloin, and top it with the sauce.