This pork roast makes an easy, yet impressive meal for family or a dinner party. The two pork tenderloins easily feed a full table (with left-overs) and have a mouth-watering crown of sauteed, sweet apples along the top. The savory-sweet flavor combo is just right. We rounded out the menu with fresh peas, crusty Italian bread and a smooth red wine. It may have been our best New Year’s Eve dinner yet.
My mom was in the kitchen with me for our festive dinner and we make a great team. We followed the directions exactly and used an instant-read meat thermometer to determine when the pork was done. After roasting, let the pork rest for 5 minutes, covered in foil, before slicing so it can soak up the juices. Start the apples when you have about 10 minutes left on the pork. It took slightly longer than we thought for the apples to cook (with skins on).
Note: Having the skin on the apples requires longer cooking time, but looks really pretty. It’s your choice on whether you want them on or not. It would taste fine either way.
- 2 pieces, 1 package, pork tenderloins – ask the butcher to trim them up for you
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon grill seasoning (we used Galena Street from Penzy’s)
- 2 teaspoons lemon zest
- 2 tablespoons fresh chopped thyme leaves
- 3 tablespoons butter
- 5 Gala, Honey Crisp or Golden Delicious apples, quartered, cored and sliced
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 2 tablespoons sugar
Heat oven to 425 degrees F.
Coat the tenderloins with olive oil. Combine the grill seasoning, lemon zest and thyme. Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and let juices settle then slice on an angle.
Melt butter in skillet over medium heat and saute apples for 12 to 15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar.
Arrange the apples over the pork to serve.
Total Time: 55 minutes (40 minutes cook time). Serves: 4-6
Wine Pairing: We poured a 2009 Kermit Lynch Cote du Rhone blended red (Grenache, Syrah, Cinsault) that stood up to the spicy-sweet flavor of the pork and apples. It was so good, in fact, we wished we had another bottle!
Read my blog post about it here.