Pork Tenderloin with Rosemary and Applesauce Recipe

Name: Pork Tenderloin with Rosemary and Applesauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large Granny Smith applespeeled, cored and thinly sliced; 1/2 cup dry white wine; 1/4 cup water; 1 tablespoon sugar; One 1-inch piece fresh gingerpeeled, thickly sliced and lightly smashed; 1 cinnamon stick, broken in half; 3 tablespoons unsalted butter; 1 tablespoon exta-virgin olive oil; Two 3/4-pound pork tenderloins, cut into 1 1/2-inch medallions and flattened slightly; Salt and freshly ground pepper; 1 rosemary sprig, broken into 1-inch pieces

Servings: persons

3 large Granny Smith applespeeled, cored and thinly sliced
1/2 cup dry white wine
1/4 cup water
1 tablespoon sugar
One 1-inch piece fresh gingerpeeled, thickly sliced and lightly smashed
1 cinnamon stick, broken in half
3 tablespoons unsalted butter
1 tablespoon exta-virgin olive oil
Two 3/4-pound pork tenderloins, cut into 1 1/2-inch medallions and flattened slightly
Salt and freshly ground pepper
1 rosemary sprig, broken into 1-inch pieces

1
In a large saucepan, combine the apples with the wine, water, sugar, ginger, cinnamon stick and 1 tablespoon of the butter and bring to a simmer.
2
Cover and cook over moderately low heat, stirring occasionally, until the apples are tender, about 12 minutes.
3
Uncover and cook, stirring, until the liquid is nearly evaporated, about 5 minutes longer.
4
Discard the ginger and cinnamon stick.
5
In a large skillet, heat the olive oil until shimmering.
6
Season the pork medallions with salt and pepper.
7
Add them to the skillet and cook over high heat, turning once until browned, about 10 minutes.
8
Transfer the pork to a plate and keep warm.
9
Return the skillet to high heat and add the remaining 2 tablespoons of butter and the rosemary.
10
Cook, stirring, until the rosemary browns and the butter is fragrant, about 2 minutes.
11
Discard the rosemary sprig.
12
Spoon the applesauce onto plates and top with the pork.
13
Spoon the rosemary butter over the top and serve.

256

kcal

Calories

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: 3 large Granny Smith applespeeled, cored and thinly sliced, 1/2 cup dry white wine, 1/4 cup water, 1 tablespoon sugar, and more.

Yes, Pork Tenderloin with Rosemary and Applesauce 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 Rosemary and Applesauce

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