By Nathan Haskins
Preheat the oven to 200°C (392°F).
Season the pork tenderloin with salt and pepper. Heat half of the olive oil or butter in an oven-safe skillet over medium-high heat. Sear the pork on all sides until browned, about 2-3 minutes per side.
Transfer the skillet with the pork into the preheated oven. Roast for 15-20 minutes or until the internal temperature reaches 63°C (145°F). Let it rest for a few minutes before slicing.
While the pork is roasting, peel and chop the apple and onion into small pieces.
In a small saucepan, combine chopped apple, onion, vinegar, sugar, and a pinch of salt. Cook over medium heat until the mixture thickens and the apples are tender, about 10-15 minutes, stirring occasionally.
Bring 120 ml of water to a boil. Add a pinch of salt and pour it over the couscous in a heatproof bowl. Cover and let it sit for 5 minutes. Fluff with a fork before serving.
In the same skillet used for the pork (use the leftover juices for flavor), add the remaining olive oil or butter. Sauté the fresh spinach over medium heat until wilted, about 2-3 minutes. Season with salt and pepper to taste.
Serve the sliced pork tenderloin with apple chutney on top, accompanied by sautéed spinach and couscous on the side.
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By Nathan Haskins
This Main Course Pork Dinner recipe is ready in 45 minutes and features pork tenderloin, apple, onion and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 200°C (392°F).
Season the pork tenderloin with salt and pepper. Heat half of the olive oil or butter in an oven-safe skillet over medium-high heat. Sear the pork on all sides until browned, about 2-3 minutes per side.
Transfer the skillet with the pork into the preheated oven. Roast for 15-20 minutes or until the internal temperature reaches 63°C (145°F). Let it rest for a few minutes before slicing.
While the pork is roasting, peel and chop the apple and onion into small pieces.
In a small saucepan, combine chopped apple, onion, vinegar, sugar, and a pinch of salt. Cook over medium heat until the mixture thickens and the apples are tender, about 10-15 minutes, stirring occasionally.
Bring 120 ml of water to a boil. Add a pinch of salt and pour it over the couscous in a heatproof bowl. Cover and let it sit for 5 minutes. Fluff with a fork before serving.
In the same skillet used for the pork (use the leftover juices for flavor), add the remaining olive oil or butter. Sauté the fresh spinach over medium heat until wilted, about 2-3 minutes. Season with salt and pepper to taste.
Serve the sliced pork tenderloin with apple chutney on top, accompanied by sautéed spinach and couscous on the side.
Calories per Serving: 450
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