By Josiah John
Start by preheating your oven to 375°F (190°C).
Season the pork tenderloin with salt, pepper, and fresh rosemary, then heat 1 tsp of olive oil in a skillet over medium-high heat.
Sear the pork tenderloin on all sides until browned, about 3-4 minutes per side. Transfer to a baking dish and place in the preheated oven. Cook for 20-25 minutes or until the internal temperature reaches 145°F (63°C).
While the pork is cooking, chop the apple and onion into small pieces. Add the remaining olive oil to the skillet over medium heat and cook the apple and onion until soft and caramelized, about 10 minutes. Season with a pinch of salt and pepper.
In the meantime, bring a pot of water to a boil and add the green beans. Steam for about 5 minutes or until tender-crisp. Drain and season with salt and pepper.
For the wild rice pilaf, gently heat the cooked wild rice in a small saucepan with a splash of water to prevent sticking, stirring occasionally. Mix in a pinch of chopped fresh rosemary for additional flavor.
Remove the pork from the oven and let it rest for a few minutes before slicing.
Serve the sliced pork tenderloin with the apple-onion chutney, wild rice pilaf, and steamed green beans.
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By Josiah John
This Main Course Dinner recipe is ready in 45 minutes and features Pork tenderloin, Olive oil, Apple and other delicious ingredients. Contains 500 calories total.
Start by preheating your oven to 375°F (190°C).
Season the pork tenderloin with salt, pepper, and fresh rosemary, then heat 1 tsp of olive oil in a skillet over medium-high heat.
Sear the pork tenderloin on all sides until browned, about 3-4 minutes per side. Transfer to a baking dish and place in the preheated oven. Cook for 20-25 minutes or until the internal temperature reaches 145°F (63°C).
While the pork is cooking, chop the apple and onion into small pieces. Add the remaining olive oil to the skillet over medium heat and cook the apple and onion until soft and caramelized, about 10 minutes. Season with a pinch of salt and pepper.
In the meantime, bring a pot of water to a boil and add the green beans. Steam for about 5 minutes or until tender-crisp. Drain and season with salt and pepper.
For the wild rice pilaf, gently heat the cooked wild rice in a small saucepan with a splash of water to prevent sticking, stirring occasionally. Mix in a pinch of chopped fresh rosemary for additional flavor.
Remove the pork from the oven and let it rest for a few minutes before slicing.
Serve the sliced pork tenderloin with the apple-onion chutney, wild rice pilaf, and steamed green beans.
Calories per Serving: 500
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