Friday, October 1, 2010

Pork Tenderloin with Roasted Apples and Onions

This time of year, I'm always looking for creative ways to cook with apples.  I found this recipe on  Be sure to check out the site.  There are lots of great recipes there.

1/4 cups balsamic vinegar
2 Tbsp maple syrup
3 medium red apples (halved and cored, each cut into 8 wedges)
1 large red onion  (halved and sliced into 1/2" thick pieces) - I prefer white onion
1 Tbsp olive oil
Coarse salt and ground pepper to taste
2 (12 oz each) pork tenderloins (trimmed of excess fat)

Place on oven rack in top third of oven, and another rack in bottom third.  Preheat oven to 450 degrees.  Make glaze:  In a small saucepan, bring vinegar and maple syrup to a boil over high heat; cook, stirring occasionally, until mixture has reduced to 1/4 cup, 3 - 4 minutes.  Remove from heat; transfer 1 Tbsp to a small bowl for drizzling, and set aside.  Reserve the rest of the glaze in saucepan.

On a large rimmed baking sheet, toss apples and onion with oil.  Season with salt and pepper; arrange in a single layer, and roast until golden, about 15 minutes.  Remove from oven and toss.

Meanwhile, line another rimmed baking sheet with aluminum foil; place pork on foil.  Season generously with salt and pepper; brush with glaze from saucepan.  Return apples and onion to oven, on bottom rack.  Place pork on top rack; roast 10 minutes.  Remove pork from oven; brush with glaze (discard any remaining in pan).  Roast until pork registers 150 degrees on an instant-read thermometer, and apples and onion are tender, about 10 minutes more.

Transfer pork to a cutting board, and let rest 10 minutes.  Slice 1/4" thick; drizzle with reserved tablespoon glaze.  Serve with apples and onion.

Suggested side dish:  Buttermilk Mashed Potatoes

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