Roasted Aus Pork Tenderloin with Apple sauce
Pork Tenderloin w/ Cider Dijon Sauce
Pork Tenderloin w/ Cider Dijon Sauce
Juiciest Pork Tenderloin Marinade
This Pork Tenderloin Marinade produces the most juicy and flavorful pork. It takes mere minutes to prepare your marinade before putting it in the fridge to let it soak up those flavors. You're going to love it!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
????????????????????????????????????
✅Ingredients
• 1 pork tenderloin, 1 - 1 ½ pounds
• ¼ cup olive oil
• 2 tablespoons brown sugar
• 5 cloves crushed garlic
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 1 tablespoon white wine vinegar
• 1 teaspoon ground mustard
• ½ teaspoon salt
• ½ teaspoon black pepper
✅Instructions
1️⃣ Place pork tenderloin into a resealable plastic bag.
2️⃣ In a small mixing bowl whisk together olive oil, brown sugar, garlic, lemon juice, Soy sauce, white wine vinegar, ground mustard, salt, and pepper.
3️⃣ Pour mixture over the pork tenderloin in the plastic bag. Seal and place in the refrigerator for 4 hours to overnight.
4️⃣ To cook, heat an oven-safe heavy skillet over high heat. Preheat an oven to 400 degrees.
5️⃣ Sear the pork tenderloin for 2 minutes on each side. Transfer skillet immediately to the oven and cook until the internal temperature reaches 145 degrees, about 15 minutes.
6️⃣ Let rest 5 to 10 minutes before serving.
????????????????????????????????????
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
SUBSCRIBE to my channel:
FACEBOOK: The Stay At Home Chef
INSTAGRAM: TheStayAtHomeChef
PINTEREST: The Stay At Home Chef
TWITTER: TheStayHomeChef
CONTACT ME: rachel@thestayathomechef.com
⭐⭐⭐⭐⭐
The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
⭐⭐⭐⭐⭐
Roasted Pork Tenderloin with Apples and Squash
PRINT the recipe:
With a fall spice blend, this roasted pork tenderloin is a delicious, light meal for any weeknight. Since apples and squash are in season, they provide the perfect side dish, all baked together!
SUBSCRIBE for more great videos!
Like my page on Facebook:
Visit my website:
Check me out on Instagram:
Get my other apple recipes:
Homemade applesauce:
Applesauce cake with caramel frosting:
Homemade apple chips:
#thatssowyse #fall #squash #apples #pork
------------------------------
INGREDIENTS
- 3 pounds squash (1 large or 2 small)
- 2 pounds apples (4 large)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 fresh sprigs of thyme
- 2 pounds pork tenderloin, cut into 1 pound pieces
- 2 tablespoons olive oil
SPICE BLEND
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cinnamon
PAN SAUCE
- 1/2 cup apple cider
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
------------------------------
INSTRUCTIONS
Preheat oven to 425 degrees.
Peel the squash, slice in half lengthwise and remove the seeds. Cut into 1/2-inch slices and place in a roasting pan. Drizzle with olive oil, salt and pepper. Mix to evenly coat the squash with the oil and spread in an even layer. Add the thyme sprigs. Roast in the preheated oven until the squash just begins to become tender, 20 minutes.
While the squash is roasting, prepare the tenderloin. In a small bowl, combine the salt, pepper, garlic powder, onion powder and cinnamon. Stir to combine and sprinkle all over the dry tenderloins. Rub into the meat, picking up any fallen bits.
In a large 12-inch skillet, heat the olive oil over medium high. Once the oil is shimmering and hot, sear the tenderloin until browned all around, about 3-5 minutes on all four sides. Remove from heat and set aside.
Cut apples into quarters and remove core. After removing core, cut each quarter in half again.
When the squash is just beginning to become tender, remove from oven and add apples. Stir to combine and spread in even layer. Add seared tenderloin on top of squash and apples, adding any juice that gathered under the meat.
Continue to roast until the apples are tender and the pork registers 145 degrees, about 20 minutes. Remove from oven and let rest for 10 minutes.
While resting, prepare pan sauce. Heat skillet over medium high for 2 minutes. Add apple cider and bring to a boil. Turn down to a simmer and scrape the browned bits from the bottom. When the apple cider is reduced by half, about 3 minutes, turn off the heat and whisk in the Dijon mustard and butter. Whisk until smooth.
Cut pork and pour the pan sauce over the cut pieces. Serve with the squash and apples.
Pork Pot Roast with Cider & Apples from Real Life Recipes
This one-pot pork roast made with cider and apples is a real celebration of the West Country. Mustard adds a subtle warmth and honey lends a little sweetness. It’s a stress-free way of cooking that’s like a casserole, but with the meat in one piece.
Find the ingredients and recipe below or on page 160 of my Real Life Recipes cook book and let us know how you get on in the comments!
Enjoy this video? Make sure you leave a thumbs up and smash the subscribe button to see the rest of the series.
_____________________________________________________________
Fancy ordering the book?
_____________________________________________________________
Recipe
Ingredients (Serves 4-6):
1.8kg rolled pork shoulder joint, skin scored
2 tbsp olive oil
3 onions, finely sliced
4 garlic cloves, finely sliced
3 tbsp plain flour
400ml cider
400ml chicken stock
A small bunch of thyme (tied with string)
12 sage leaves 2 bay leaves
4 Granny Smiths (or other crisp, tart eating apples)
1 tbsp wholegrain mustard 1 tsp honey
Salt and freshly ground black pepper
Method:
1. Preheat the oven to 190°C/Fan 170°C/Gas 5. Season the pork on all sides with salt and pepper, rubbing a little extra salt into the scored lines of the skin.
2. Heat the olive oil in a large non-stick casserole pan over a medium heat. Add the pork to the pan, skin side down, and colour well on all sides – the skin should be nicely crispy and browned. Lift the pork out onto a plate and set aside.
3. Add the onions to the pan and sauté for 2 minutes, then toss in the garlic and cook for another 2 minutes. Stir in the flour and cook, stirring, for another couple of minutes. Add half of the cider and chicken stock along with the herbs and stir well.
4. Bring the liquor to a gentle simmer and then return the pork to the pan. Put the lid on and place on the middle shelf of the oven to cook for 2 hours.
5. Just before the 2 hours’ cooking is up, peel, quarter and core the apples. Take the pan from the oven and remove the lid. Add the apples and mustard then stir in the remaining cider and stock. Return the uncovered pan to the oven and cook for another 30 minutes.
6. Remove the pan from the oven and transfer the pork to a warmed serving platter. Leave to rest for 10 minutes before carving. Stir the honey through the sauce then taste for seasoning and adjust as necessary.
7. Carve the meat into slices and break the crackling into pieces. Serve with some apple and cider sauce and sautéed tenderstem broccoli or other green veg.
_____________________________________________________________
Did you give it a go? Share your dish by using #CookwithKerridge / #RealLifeRecipes
Find me on social media:
• Instagram:
• Twitter:
• Facebook:
• TikTok: ChefTomKerridge
_____________________________________________________________
Thanks for watching!
Why is my Pork so Dry? | Crockpot Apple Cider Pork Loin
Have you ever asked yourself, Why is my pork so dry?! Well today I'm trying to solve that problem! In part ONE of my quest, I'm slow cooking my pork loin with a flavorful apple cider sauce. Watch the video to find out what happens!
Shop my Amazon Storefront for all of my kitchen favorites including the SLOW COOKER I use in this video:
Apple Cider Pork Loin
4 lb. pork loin
kosher salt, pepper, garlic powder, dried rosemary
2 Tbsp. olive oil
1 medium onion, thinly sliced
1 Tbsp. butter
2 c. apple cider
2 Tbsp. Dijon mustard
2 Tbsp. brown sugar
2 Tbsp. cornstarch
Unwrap the pork loin and pat dry with paper towels. Season both sides with kosher salt, black pepper, garlic powder and dried rosemary. Preheat a cast iron skillet over medium high heat. Add 2 Tbsp. olive oil. Place the pork loin in the cast iron skillet and sear all 4 sides until golden brown (about 1-2 minutes per side).
Spray slow cooker with nonstick spray. Place seared pork loin inside. Lower heat on cast iron skillet to medium low and add 1 Tbsp. butter and the sliced onions. Saute for about 5 minutes or until slightly golden and starting to soften.
Stir together the apple cider, Dijon mustard, and brown sugar. Pour this sauce and the cooked onions over the pork. Cover and cook on LOW for 8 hours. Flip the pork loin halfway through for even cooking. Remove to a cutting board when finished cooking. Slice or shred with two forks.
Pour all of the leftover juices into a medium saucepan reserving about 1/2 c. in a glass measuring cup. Bring the juices to a boil. Add the cornstarch to the reserved juices and whisk until smooth. Pour the cornstarch mixture into the boiling juices while whisking constantly. Cook until thickened (reduce heat if necessary to avoid splattering).
Serve the Pork Loin with egg noodles, mashed potatoes or rice, pouring the apple cider sauce all over the top. ENJOY!
SUBSCRIBE to my channel!
E-MAIL: annesfamilyrecipe@gmail.com
FACEBOOK:
INSTAGRAM:
Theme song written and recorded by my talented husband!
#crockpot #slowcooker #pork
As an Amazon Associate I earn from qualifying purchases.