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.

No additional tips available.

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

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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.

Pork Tenderloin With Apples And Onions

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