Pork and apples are a natural combination. Add some cranberries and real maple syrup and you definitely have a dish full of flavor. My mom prepared pork chops and apples each week and it was always delicious. My version uses tenderloin which is my favorite cut of pork because it is tender and is easy to prepare. Don't forget to let the pork rest after taking it out of the oven. Resting gives the juices in the meat an opportunity to be redistributed throughout the meat. Enjoy!
Ingredients (6 servings)
- 2 - 1 lb pork tenderloins
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp butter
- 1/2 cup diced onion
- 3 granny smith apples peeled, cored and sliced
- 2 tbsp maple syrup
- 1 tbsp apple cider vinegar
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 cup dried cranberries
In a large saucepan, melt the butter and saute the onions until translucent. (Photo A) Add the apples, maple syrup, vinegar, cinnamon, nutmeg and cranberries. (Photo B) Cook over low heat until the apples are tender. (Photo C)
Pat pork tenderloin dry with paper towels, and sprinkle with salt and pepper. Brown the pork in a large skillet on medium high heat on all sides. (Photo D)Place tenderloin on a baking sheet with a meat thermometer inserted in the thickest portion.
Bake, on middle oven rack, at 375° for 25 minutes or until a meat thermometer registers 155°. (Photo E) Cover with aluminum foil and let the pork rest for at least 10 minutes.
Cut pork diagonally into 1 inch thick medallions and arrange on a serving platter. Spoon the Apple Chutney over pork and serve immediately. (Photo F)