Pork Tenderloin with Apples Good Recipes

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Pork Tenderloin with Apples

"Pork tenderloin is cooked on the stovetop and covered with crisp apples in a wine sauce. Would paintings well with boneless fowl breast or pork chops as well."

Ingredients :

1 tablespoon olive oil
1 pork tenderloin, cut in half of
salt and pepper to taste
half of cup Riesling wine
2 apples - peeled, cored and chopped
half cup fowl stock
1 tablespoon apple cider vinegar
half teaspoon floor cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons packed brown sugar
half teaspoon cornstarch dissolved in
2 tablespoons water

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H

Heat the olive oil in a skillet over medium-high warmness. Season the beef tenderloin halves with salt and pepper to taste, then prepare dinner inside the hot oil until calmly browned on all facets, approximately eight mins. Reduce the heat to medium-low, and cook till the red meat is no longer crimson within the center, turning every so often, approximately 25 minutes. An instantaneous-examine thermometer inserted into the middle should examine a hundred forty five stages F (sixty three ranges C). Place the beef onto a plate, cowl with two layers of aluminum foil, and permit to rest in a heat vicinity for 10 mins.
While the red meat is resting, pour the wine into the pan; deliver to a simmer whilst scraping the browned bits of meals off of the bottom of the pan with a wood spoon. Simmer for 2 mins, then add the apples, chicken stock, vinegar, cinnamon, nutmeg, brown sugar, and nutmeg. Cook and stir until the apples are tender, approximately 10 mins. Stir cornstarch combination into the simmering sauce to thicken. Cook and stir 1 minute extra till the sauce thickens and is now not cloudy.
Slice the pork tenderloin into 1/four inch thick slices, and arrange on a serving platter. Pour the apple sauce over meat to serve.

Notes :

Reynolds® Aluminum foil can be used to keep food moist, prepare dinner it frivolously, and make easy-up less difficult.

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