Braised Pork Tenderloin with Apple & Onion
Pork and apples. It's a perfect combination. I love pork tenderloin. It's cheap and when cooked correctly, it's so juicy and absorbs whatever flavour you add to it. I use a heavy-bottom skillet as a crusted pork tenderloin adds more depth of flavour. The combination of warm spices, sweetness and tang make this easy braised dish an upscale version of pork served with applesauce
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Ingredients:
- 1½ teaspoon kosher salt, divided
- ½ teaspoon ground coriander
- 1¼ teaspoon fresh ground pepper, divided
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 to 1½lb pork tenderloin, silverskin removed, patted dry
- 3 tablespoons olive oil, divided
- 2 gala apples, thinly sliced
- 1 shallot, thinly sliced
- 1 sweet onion, thinly sliced
- 1 cup chicken stock
- ½ cup apple juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon fresh thyme leaves
- 2 tablespoons chopped fresh parsley
Instructions:
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