By Nathan Haskins
Preheat the oven to 200°C (400°F). Prepare the pork tenderloin by patting it dry with paper towels. Season the pork generously with salt, black pepper, and rosemary.
Place a skillet over medium-high heat and add 1 tbsp of olive oil. Once hot, sear the pork tenderloin on all sides until golden brown, about 2 minutes per side.
Transfer the seared pork to a roasting pan. Roast in the preheated oven for about 15-20 minutes, or until an internal temperature of 63°C (145°F) is reached. Let the pork rest for 5 minutes before slicing.
While the pork is roasting, peel, core, and dice the apple. In a small saucepan, melt 1 tbsp of butter over medium heat. Add the apples and 0.5 tsp cinnamon, cooking until the apples are tender and caramelized, about 8-10 minutes.
Warm the mixed roasted root vegetables in the oven or a microwave until heated through.
Slice the rested pork tenderloin and serve it with the apple compote on top and the roasted root vegetables on the side.
How did this recipe turn out? Let others know!
to rate this recipe
By Nathan Haskins
This Main Course Dinner Pork Autumn recipe is ready in 40 minutes and features Pork Tenderloin, Apple (for compote), Butter and other delicious ingredients. Contains 450 calories total.
Preheat the oven to 200°C (400°F). Prepare the pork tenderloin by patting it dry with paper towels. Season the pork generously with salt, black pepper, and rosemary.
Place a skillet over medium-high heat and add 1 tbsp of olive oil. Once hot, sear the pork tenderloin on all sides until golden brown, about 2 minutes per side.
Transfer the seared pork to a roasting pan. Roast in the preheated oven for about 15-20 minutes, or until an internal temperature of 63°C (145°F) is reached. Let the pork rest for 5 minutes before slicing.
While the pork is roasting, peel, core, and dice the apple. In a small saucepan, melt 1 tbsp of butter over medium heat. Add the apples and 0.5 tsp cinnamon, cooking until the apples are tender and caramelized, about 8-10 minutes.
Warm the mixed roasted root vegetables in the oven or a microwave until heated through.
Slice the rested pork tenderloin and serve it with the apple compote on top and the roasted root vegetables on the side.
Calories per Serving: 450
Your Rating:
