Pork Tenderloin With Apples And Onions Recipe

Name: Pork Tenderloin With Apples And Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 4-ounce pieces pork tenderloin, completely trimmed of fat, butterflied and pounded to a thickness of 1/2 inch; 1 1/2 teaspoons freshly ground black pepper; 1/2 teaspoon crushed dry thyme; 2 tablespoons corn, safflower or sunflower oil; 12 ounces onion, thinly sliced (2 cups); 1/2 cup cider vinegar; 1/2 cup water; 2 teaspoons sugar; 1 teaspoon ground cumin or caraway seeds; 2 pounds Rome Beauty apples, cored, halved and thinly sliced; 1 teaspoon salt

Servings: persons

8 4-ounce pieces pork tenderloin, completely trimmed of fat, butterflied and pounded to a thickness of 1/2 inch
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon crushed dry thyme
2 tablespoons corn, safflower or sunflower oil
12 ounces onion, thinly sliced (2 cups)
1/2 cup cider vinegar
1/2 cup water
2 teaspoons sugar
1 teaspoon ground cumin or caraway seeds
2 pounds Rome Beauty apples, cored, halved and thinly sliced
1 teaspoon salt

1
Season the pieces of pork on both sides with one teaspoon of the pepper and the thyme.
2
Heat the oil until very hot in a nonstick skillet set over high heat.
3
Add the pork to the pan and cook for two to three minutes on each side.
4
Remove the meat from the pan and keep it warm.
5
Add the onion to the pan and saute for about three minutes, until it is softened.
6
In a bowl, mix together the vinegar, water, sugar and cumin or caraway seeds and add to the pan along with the apples, salt and remaining half-teaspoon of pepper.
7
Cover and boil gently for four to five minutes, until the liquid has almost evaporated and the apples are moist and tender.
8
Return the pork steaks and any accumulated juices to the pan and reheat for one to two minutes.

1651

kcal

Calories

166

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 4-ounce pieces pork tenderloin, completely trimmed of fat, butterflied and pounded to a thickness of 1/2 inch, 1 1/2 teaspoons freshly ground black pepper, 1/2 teaspoon crushed dry thyme, 2 tablespoons corn, safflower or sunflower oil, and more.

Yes, Pork Tenderloin With Apples And Onions falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Tenderloin With Apples And Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions