Pork Tenderloin with Rosemary and Applesauce

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

Fantastic applesauce with equally great tasting pork.


3 large Granny Smith apples; peeled and thinly sliced
1/2 cup Dry white wine
1/4 cup Water
1 tablespoon Sugar
1 1-inch piece Fresh ginger; peeled, thickly sliced
1 stick Cinnamon; broken in half
3 tablespoon Unsalted butter
1 tablespoon Extra Virgin Olive Oil
2 3/4-pound Pork tenderloin; cut 1 1/2 inch medallions
Pepper; freshly ground
1 sprig Rosemary; broken into 1 inch pieces

Original recipe makes 6



In a saucepan, combine the apples, wine, water, sugar, ginger, cinnamon and 1 tablespoon of the butter and bring to a simmer. Cover and cook over moderately low heat, stirring, until the liquid is nearly evaporated, about 5 minutes. Discard the ginger and cinnamon. In a skillet, heat the oil until shimmering. Sason the pork medallions with salt and pepper. Add them to the skillet and cook over high heat turning once, until browned, about 10 minutes. Transfer to a plate and keep warm. Return the skillet to high heat and add the remaining 2 tablespooons of butter and the rosemary. Cook, stirring, until the rosemary browns and the butter is freagrant, about 2 minutes. Discard the rosemary sprig. Spoon the applesauce onto plates with the pork. Spoon the rosemary butter over the top of pork and serve.

Verified by stevemur
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Calories Per Serving: 548 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
donwbham 8y ago

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