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Receta Pork Tenderloin And Apples
by Global Cookbook

Pork Tenderloin And Apples
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  Raciónes: 6

Ingredientes

  • 2 x trimmed pork tenderloins - (10 ounce ea)
  • 4 sprg thyme plus extra
  •     thyme sprigs for garnish
  •     Coarse salt to taste
  •     Freshly grnd black pepper to taste
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. unsalted butter
  • 3 x tart cooking apples halved horizontally
  • 1/2 c. apple cider
  • 2 Tbsp. apple-cider vinegar
  • 1 Tbsp. butter
  • 1/2 med red cabbage head - (abt 1 1/4 lbs) thinly sliced
  • 1/2 tsp caraway seeds
  • 3/4 c. apple cider
  • 1 Tbsp. apple-cider vinegar
  •     Salt to taste
  •     Freshly grnd black pepper to taste

Direcciones

  1. Heat oven to 400 degrees. Lay a thyme sprig on either side of the pork tenderloin. Fold up tail end, using kitchen twine to truss every inch. Season with salt and pepper.
  2. Heat extra virgin olive oil and butter in an ovenproof skillet over high heat. Sear the pork till brown, about 2 min per side. At the same time, brown apples, cut-side down. Turn apples over; transfer skillet to oven, and roast till the internal temperature, when taken with a meat thermometer, is 145 degrees for medium and 150 degrees for medium-well, about 10 min. Remove meat to a cutting board and let rest 10 min; reserve apples in a bowl.
  3. Heat butter in medium skillet, over medium heat. Add in cabbage, saute/fry for 1 minute. Add in caraway seeds and apple cider, and bring to a boil. Reduce to a simmer, and cook, stirring occasionally for 6 to 7 min. Add in 1 Tbsp. cider vinegar, and cook for 1 minute more. Remove from heat, and season with salt and pepper to taste.
  4. Return skillet meat has been cooked in to stovetop; deglaze skillet with apple cider, and reduce by half, about 2 min. Stir in 2 Tbsp. cider vinegar, reduce 1 minute more.
  5. Remove kitchen twine from tenderloins, and slice into 3/8-inch medallions. Place cabbage on platter, arrange pork medallions over cabbage, and top with apple halves and sauce. Garnish with thyme sprigs.
  6. This recipe yields 6 servings.