Ingredients with Measurements:
- 1 pork tenderloin (about 1 pound)
- 2 medium apples, cored and sliced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup apple cider
- 1/4 cup chicken broth
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a small bowl, mix together the olive oil, thyme, salt, and pepper.
3. Rub the mixture all over the pork tenderloin.
4. Place the pork tenderloin in a roasting pan and arrange the sliced apples around it.
5. Pour the apple cider and chicken broth over the pork and apples.
6. Roast in the oven for 25-30 minutes, or until the internal temperature of the pork reaches 145°F.
7. Remove from the oven and let the pork rest for 5-10 minutes before slicing.
8. Serve with the roasted apples and pan juices.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Oven temperature: 400°F
Internal temperature of pork: 145°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 14g
Protein: 29g
Substitutions for ingredients:
- Pork tenderloin can be substituted with pork loin or chicken breast.
- Apple cider can be substituted with white wine or apple juice.
- Dried thyme can be substituted with dried rosemary or sage.
Variations:
- Add sliced onions or carrots to the roasting pan for extra flavor.
- Use pears instead of apples for a different twist.
- Add a tablespoon of honey to the pan juices for a sweeter sauce.
Tips and tricks:
- Let the pork rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the pork is cooked to the correct temperature.
- If the apples are browning too quickly, cover the roasting pan with foil.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the sliced pork and apples on a platter with the pan juices drizzled over the top.
Garnishes:
Garnish with fresh thyme or parsley.
Pairings:
Serve with roasted vegetables or a side salad.
Suggested side dishes:
- Roasted Brussels sprouts
- Green beans with almonds
- Sweet potato mash
Troubleshooting advice:
- If the pork is not cooked through, return it to the oven for a few more minutes.
- If the pan juices are too thin, simmer them on the stove until they thicken.
Food safety advice:
- Always use a meat thermometer to ensure the pork is cooked to a safe temperature.
- Wash hands and surfaces thoroughly before and after handling raw meat.
Food history:
Roast pork with apples is a classic dish in many European countries, including Germany and England.
Flavor profiles:
This dish is savory with a hint of sweetness from the apples and apple cider.
Serving suggestions:
Serve with a glass of white wine or a crisp apple cider.
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