A Squared: Apple & Onion Glazed Pork Tenderloin with Savory Sauteed Apples

Thursday, August 29, 2013

Apple & Onion Glazed Pork Tenderloin with Savory Sauteed Apples

Earlier this week I told you all about American Spoon, their products, and how much I love them. Their products are delicious and versatile and I have had a lot of fun experimenting with them and incorporating them into different recipes. Today I am sharing one of my favorites with you.

This recipe has a great fall feel to it with the flavor combo of pork, apples, and thyme. It was inspired by American Spoon's Apple Onion Jam, which is what we used to glaze the marinated pork tenderloin while grilling it. The jam alone is full of complex flavors: sweet, savory, and tangy, it's the perfect compliment to grilled pork. The pork itself is delicious, but pairing it with these savory sauteed apples really rounds out the dish-- it's definitely a more grown up version of your standard porkchop and applesauce. The recipe is pretty simple, but looks so impressive that it would be a breeze to serve it at a dinner party.

  • 1 garlic clove, minced
  • 2 Tbs. extra virgin olive oil
  • 1 Tbs. balsamic vinegar
  • 1 Tbs. honey
  • 1/4 tsp. Worcestershire sauce
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. ground black pepper
  • 1/2 tsp. fresh thyme leaves
  • 1/2 pork tenderloin (about 1/2 lb.)
  • 1/4 cup American Spoon Apple & Onion Jam, divided *Order it here.
For the apples--

  • 1/2 Tbs. butter
  • 1/2 Tbs. extra virgin olive oil
  • 1 Honeycrisp apple, cored and sliced into 1/2-inch slices
  • 1 large shallot, thinly sliced
  • 1/4 tsp. Kosher salt
  • 1/2 Tbs. balsamic vinegar
  • 1 Tbs. honey
  • Pinch of cinnamon
  • 1/2 tsp. fresh thyme leaves
  • Salt and black pepper, to taste
Serves 2

Whisk together garlic and next 7 ingredients through black pepper until combined. Add marinade and tenderloin to a large zip sealing plastic bag and refrigerate for several hours, overnight if possible.

Reserve half of the Apple & Onion Jam and set aside.

Preheat the grill to medium-high heat.  Make sure that the tenderloin has been trimmed of excess fat and then season with salt and pepper to taste.  Place the tenderloin on oiled grates and grill on each side for 3 to 4 minutes, basting each side with the Apple & Onion Jam.  Grill until just slightly pink in the middle (to 145 degrees in the center) or until the tenderloin is at the desired degree of doneness.  Remove the tenderloin from the grill and let it rest for about 5 minutes.

Heat a skillet over medium high heat. Add butter and olive oil and swirl to coat. Add apples and shallots and sprinkle with salt. Saute apples and shallots, stirring frequently until softened, about 5 minutes. Add vinegar, honey, cinnamon, thyme, and salt and pepper and stir to coat. Cook on medium for an additional 8-10 minutes until the sauce has thickened.

Heat the reserved Apple & Onion Jam in a microwave safe dish for about 30 seconds. Slice the tenderloin and drizzle the jam over the top.  Serve with apples.

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