Pork Tenderloin

Roast Pork Tenderloin with Apples

This is a recipe from March 2012 Chatelaine magazine. Pinot Noir is the suggested wine pairing.

• 2 pork tenderloins, about 500 grams each (about 1 lb. each)
• 2 Tbsp Dijon mustard
• 1/4 tsp salt
• 1 Tbsp olive oil
• 2 Tbsp butter
• 2 sweet red apples, cored and thinly sliced (Red Delicious)
• 1 Tbsp granulated white sugar
• 1 Tbsp fresh chopped rosemary
• 1/4 cup brandy OR water OR apple juice OR apple cider vinegar

1. Place oven rack in the centre of oven and preheat oven to 375 degrees F.
2. Add oil to a large cast iron frying pan OR if you don't have one, prepare a rimmed baking sheet by lining it with parchment paper and add oil to a non-stick frying pan.
3. Brush pork with Dijon mustard, sprinkle with salt and pepper. Set aside.
4. Heat oil in the frying pan on medium-high, then add pork. Sear meat, turning often, until dark golden brown, 5-7 minutes.
5. If using a baking sheet, transfer pork to the prepared sheet and place in the centre of the preheated oven. If using a cast iron pan, transfer the pan to the centre of the oven. Roast about 20-22 minutes or until temperature in the thickest part of the meat is 160F.
6. Remove pork from oven and transfer to a cutting board. Let stand 5 minutes.
7. Melt butter in the frying pan over medium heat. Add apples, sugar and rosemary.
8. Cook until apples are tender, 3-5 minutes, then add liquid and turn up heat so that liquid boils 1 minute. Remove pan from heat.
9. Slice pork into medallions and divide into 6 servings.
10. Top pork with apple mixture and pan scrapings.

Chinese Pork Tenderloin Pitas

•  2 lb. boneless pork tenderloin
• 1/4 cup soya sauce
• 1/4 cup sherry
• 1/4 cup hoisin sauce
• 2 Tbsp sugar
• 1/2 tsp allspice
• 3 cloves garlic, crushed

Glaze:

• 1/4 to 1/3 cup honey
• 1 Tbsp soya sauce
• 1 Tbsp wine vinegar

To Serve:

• 1 pkg pita bread, halved
• green onions
• honey mustard

Trim fat from pork.

Combine 1/4 cup each soya sauce, sherry, hoisin sauce.

Mix in sugar, allspice, garlic.

Add pork and marinate in refrigerator at least 6 hours or overnight.

Remove meat from marinade.

Place on rack on foil lined baking sheet.

Reserve marinade.

Bake 15 minutes in preheated 450 degree F. oven.

Turn, brush with reserved marinade.

Continue to bake 15 to 20 minutes or until juices run clear when meat is pierced.

While meat is cooking, prepare glaze.

Combine honey, soya sauce and vinegar in a saucepan

Cook over medium heat, stirring for 2 minutes or until honey dissolves.

Brush over cooked pork.

Let pork cool. Slice thinly.

Serve in pitas with green onions and mustard.