Pork with Apples, Shallots, and Garlic
Clinton Kelly's Roasted Pork Tenderloin with Apples
- 2 Pork Tenderloin (trimmed)
- 2 medium Apples (peeled and sliced)
- 2 medium Shallots (thinly sliced)
- 3 Garlic cloves (peeled and smashed)
- 3 springs fresh Thyme (leaves)
- Olive Oil
- Salt and freshly cracked Black Pepper
- 1/2 cup Apple Cider
- 3 tablespoons Butter (room temperature)
- Preheat oven to 350 F. Season pork with salt and pepper and drizzle with olive oil.
- Heat a large cast iron skillet over medium-high and sear tenderloin on all sides, about 10 minutes. Remove pork to a cutting board.
- Toss apples, shallots, garlic and thyme together in the skillet. Drizzle with olive oil and season with salt and pepper. Cook, stirring occasionally for about 5 minutes or until apples and onions are lightly browned. Lay tenderloins over the apple mixture and pour in the cider.
- Roast in oven for 10 to 15 minutes or until an instant read or oven safe thermometer reads 145 F when inserted into the thickest part of the tenderloin.
- Remove from oven and allow meat to rest on a cutting board. Using a slotted spoon transfer the cooked apple mixture to a serving platter. Cook liquid over medium for 2 to 3 minutes or until boiling. Stir in a few tablespoons of butter to make a silky au jus.
- Slice the tenderloin into coins and lay over the apples. Serve with a drizzle of the au jus.