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Talley Vineyards

Roast Pork Tenderloin with Sauteed Apples

Roast Pork Tenderloin with Sauteed Apples
Recipe Date:
January 23, 2012
Serving Size:
Cook Time:
Imperial (US)
  • 2 lbs pork tenderloins
  • salt
  • pepper
  • 2 tbsps olive oil
  • 6 tart baking apples, ideally heirlooms such as Northern Spy
  • 3 tbsps butter

Preheat the oven to 500° F.

Let the meat come to room temperature. Season with salt and pepper and place it in a small roasting pan or skillet. Slide into the oven. Roast for about 30 minutes, until firm to the touch or measures 130°F inside. Transfer the roast to a platter or cutting board and cover it loosely with aluminum foil. Let it rest for 15 minutes. Serve in thick slices, about 2 slices per person. 

Sautéed Apples
Core and slice the apples (optional – peel the apples first). Heat the butter in a large non-stick sauté pan over medium heat until it froths. Add the apples. Sauté over medium to high heat, adjusting according to how the apples are browning.  They should be softening and turning golden, but not burning. Toss every couple of minutes until the apples brown evenly and are completely soft, about 15 minutes. Serve hot over the pork tenderloin.

Makes 4 main-course servings. Perfect with a garden salad and a glass of Talley Vineyards Estate Pinot Noir.