Herbed Roasted Pork Tenderloin with Apples
Featured Pinch Tips Video
- 1 tsp
- minced garlic (use more if you like. i do)
- 1/2 tsp
- rosemary, dried & crumbled
- 1/2 tsp
- freshly ground pepper
- 1/4 tsp
- thyme, dried & crumbled
- pork tenderloin approx 12-14 oz
- 1/3 c
- minced shallots
- granny smith apples
- 2 Tbsp
- 1 c
- chicken broth
- 1/2 c
- dry white wine
1Combine garlic, rosemary, pepper and thyme in a small bowl then rub on the pork. Wrap and let it sit anywhere from 2 hrs to as long as overnight in the fridge. Remove the pork from the refrigerator about 30 mins before roasting.
2Preheat oven to 425. Sprinkle shallots in the bottom of a small roasting pan. Place the pork on top and place sliced apples around the sides. Sprinkle the apples with sugar.
3Roast 25 mins or until you have an internal temp. of 160 in the meat.
Transfer pork and apples to a serving platter and keep warm.
4Add the broth and wine to the roasting pan: cook over med.-high heat, stirring to get up any browned bits in the pan. Cook until reduced to about 1/2 cup.
5Slice the pork, serve with the apples and the sauce.