By Josiah John
Preheat your oven to 375°F (190°C).
Season the pork tenderloin generously with salt, pepper, and half of the chopped fresh rosemary.
In a skillet over medium-high heat, add half of the olive oil and sear the pork tenderloin on all sides until golden brown, about 3-4 minutes per side. Transfer the pork to the oven and roast for 12-15 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for 5 minutes before slicing.
While the pork is cooking, peel, core, and dice the apple. Also, finely chop the onion.
In the same skillet used for the pork, add the remaining olive oil and sauté the chopped onion and apple over medium heat until soft and caramelized, about 5-7 minutes. Season with a pinch of salt and pepper.
Mix the cooked wild rice with the apple-onion chutney mixture. Heat briefly until warmed through.
Trim the green beans and steam them in a pot of boiling water for 3-5 minutes until tender-crisp. Drain and season lightly with salt and pepper.
Slice the rested pork tenderloin and serve alongside the wild rice pilaf and steamed green beans. Garnish with remaining fresh rosemary.
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By Josiah John
This Main Dish Dinner Pork American Cuisine recipe is ready in 45 minutes and features Pork tenderloin, Wild rice, cooked, Apple and other delicious ingredients. Contains 530 calories total.
Preheat your oven to 375°F (190°C).
Season the pork tenderloin generously with salt, pepper, and half of the chopped fresh rosemary.
In a skillet over medium-high heat, add half of the olive oil and sear the pork tenderloin on all sides until golden brown, about 3-4 minutes per side. Transfer the pork to the oven and roast for 12-15 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for 5 minutes before slicing.
While the pork is cooking, peel, core, and dice the apple. Also, finely chop the onion.
In the same skillet used for the pork, add the remaining olive oil and sauté the chopped onion and apple over medium heat until soft and caramelized, about 5-7 minutes. Season with a pinch of salt and pepper.
Mix the cooked wild rice with the apple-onion chutney mixture. Heat briefly until warmed through.
Trim the green beans and steam them in a pot of boiling water for 3-5 minutes until tender-crisp. Drain and season lightly with salt and pepper.
Slice the rested pork tenderloin and serve alongside the wild rice pilaf and steamed green beans. Garnish with remaining fresh rosemary.
Calories per Serving: 530
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