Tuesday, December 14, 2010

Maple Glazed Pork Tenderloin with Baked Apples

Below is a recipe for a delicious pork meal accompanied by apples. De-li-cious!

Maple-Glazed Pork Tenderloin with Baked Apples


• 1 tsp canola oil
• 2 (325 g) pork tenderloins, trimmed
• 1 tbsp butter
• 3 small Ida Red apples, cored and sliced into 5 pieces
• 4 sprigs thyme (or 1 tsp dried)
• 3 tbsp maple syrup
• 1 tbsp grainy Dijon mustard
• ¾ cup chicken broth
• salt and pepper


1. Preheat oven to 450˚F.

2. Heat oil in large ovenproof skillet over high heat.

3. Season pork generously with salt and pepper. Fold under tail end of tenderloins and sear 2–3 minutes per side (4–6 minutes total).

4. Reduce heat slightly to medium high. Transfer browned tenderloins to a plate.

5. Add butter to pan and, when melted, add apples in a single layer. Add maple syrup and mustard and sauté until apples are lightly coloured, about 1 minute per side. Lay thyme sprigs on top of apples and place tenderloins on top. Add chicken broth. When broth begins to bubble, transfer pan to oven.

6. Bake tenderloins for 12 minutes or until internal temperature hits 145˚F.

Serves 6.


Original recipe can be found here.

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