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1
Braeburn Apple Puree, for serving, recipe follows
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2
Sauterne Wine Reduction, for serving, recipe follows
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3
Place the pork tenderloins in a large non-reactive pan.
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4
In a mixing bowl combine garlic, crushed red pepper, canola, soy sauce, ginger, vinegar, brown sugar, mustard and allspice and pour over the pork tenderloins, turning over to coat both sides.
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5
Cover the pork tightly and marinate in the refrigerator for at least 2 hours, and up to 12 hours.
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6
Preheat oven to 400 degrees F and remove the pork tenderloins from the marinade.
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7
Season pork with salt and pepper and sear on all sides in a hot, nonstick, ovenproof skillet over high heat.
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8
Transfer to oven and cook to an internal temperature of 150 degrees F, about 12 to 15 minutes.
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9
Let rest for 5 minutes before serving with Apple Puree and Sauterne Wine Reduction.
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10
Set a 12-inch saute pan over medium heat.
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11
Add the butter to the pan and once melted, add the shallots and sweat until softened, about 1 minute.
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12
Add the apples, thyme, salt and pepper to the pan and saute, stirring occasionally until the apples begin to soften, about 5 minutes.
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13
Pour the cider vinegar into the pan and cook until it is nearly evaporated, about 1 minute.
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14
Add the apple cider to the pan and raise the heat to high.
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15
Bring the pan to a boil and continue to cook the apples, stirring occasionally, until they are very soft and the cider is nearly completely evaporated, about 15 minutes.
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16
Remove the pan from the heat and remove the thyme sprig from the apples.
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17
Place the apples into a food processor and puree until smooth, about 1 minute.
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18
Remove from the food processor and serve alongside the pork tenderloin.
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19
In a large heavy saucepan, bring the wine to a boil over high heat.
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20
Continue cooking at a low boil until the wine thickens and reduces to a syrup measuring 1/3 cup, about 20 minutes.
