Pork Tenderloin Roast with Apples
Ok. In truth, making dinner every night can feel like a chore. On occasion, I have
moments entire weeks when, I really just want to make eggs or a veggie scramble and call it a day. Of course by “on occasion,” I really am referring to most of December. The parties we went to in Demember meant a lot of baking. And after baking all day, making dinner sounds about as much fun as being on an airplane next to a screaming child. I’m not a big fan of screaming children, if you can’t tell.
But, since, its new years, I’m clearing out the cobwebs of my brain and remembering some of my quick go-to meals that result in a totally delicious result and don’t take any pre-planning – even better if I can get it on the table within 30 minutes. So, I don’t know where my mind has been, but anything pork and apples in our house is a sure-fire hit. But, this pork tenderloin roast with apples is the best of the bunch!
Look at how can easily it can be plated to look “fancy-pants!!” But, you guys, it takes no more than 30 minutes to make! With that said, if you come for dinner and want to believe its fancy, I’ll won’t correct you. 😉
Trust me here. You will want to stash this one away. Its a weeknight
- 1-1.5 lb. pork tenderloin
- 2 tbsp. olive oil
- 2 cloves garlic, minced
- 1 tbsp. + 1 tsp. kosher salt, divided
- 1/2 tsp. black pepper
- 1 tsp. cumin
- 1/2 tsp. coriander
- 1 tbsp. brown sugar
- 1 tsp. fresh thyme, minced
- 1 peeled, cored, and thinly sliced apple
- 2-3 sprigs of fresh thyme
- 1/2 cup white wine
- 1 cup chicken broth
Pre-heat oven to 375 degrees.
Sprinkle tenderloin with 1 tbsp. salt on all sides and allow to rest.
In a small bowl, use your fingertips to combine remaining kosher salt, black pepper, cumin, coriander, brown sugar, and minced thyme.
In a dutch oven, heat olive oil over medium high heat.
You may need to cut tenderloin in half so that it fits in pan. If necessary, do that now.
Then rub the tenderloin with spice mixture. Add minced garlic and tenderloin to the hot pan. Cook uncovered, browning the tenderloin on all sides. Remove dutch oven from heat.
Once meat is browned, arrange apple slices under, around, and on top of meat. Add chicken stock, white wine, and thyme sprigs to the dutch oven. Secure the lid of the dutch oven and transfer to the oven. Bake for 20-25 minutes, depending on the meat's thickness. Test when the meat is done by slicing into the center to check for doneness. A little pink in the very center is ok, but we certainly don't want the meat to be raw in the middle.
Allow the meat to rest in the juices for 5 minutes, prior to slicing and serving. Be sure to include apples and cooking juices on the plate when serving.