Pork Tenderloin with Roasted Vegetables and Apples

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Heighten the Flavor of Holiday Gatherings

Pork Tenderloin with Roasted Vegetables and Apples. Food that tastes as good as it looks is one of the many holiday traditions observed by many hosts. Take seasonal dishes like Pan-Roasted Pork Tenderloin with Roasted Vegetables and Apples to the next level with kitchen equipment like Anolon Accolade Cookware that helps make those crave-worthy meals truly shine. By combining the savory taste of pork with sweet apples for classic complementary flavors, you can serve up a classic main course with a bit of a spin. Find more holiday recipes at anolon.com.

Pan-Roasted Pork Tenderloin with Roasted Vegetables and Apples

Recipe courtesy of Chris Scott on behalf of Anolon Cookware
Yield: 4 servings

  • Anolon Accolade Saute Pan
  • 1          tablespoon olive oil
  • 1          pork tenderloin (8 ounces), cleaned
  • salt, to taste
  • pepper, to taste
  • 3          carrots, peeled and cut into pieces
  • 2          apples, cut into wedges
  • 4          baby bliss potatoes, halved
  • 1          leek, cleaned and halved
  • 3          cups apple cider
  • 1/4       cup apple cider vinegar
  • 1/4       cup brown sugar
  1. Heat oven to 400° F. Heat saute pan over medium-high heat; add olive oil. Season pork tenderloin with salt and pepper, to taste, and sear on all sides until brown.
  2. In the same pan, add carrots, apples, potatoes, and leek. Reduce heat to medium and cook for 3 minutes until vegetables have some color.
  3. Deglaze pan with apple cider, apple cider vinegar, and brown sugar.
  4. Put the pan in the oven and cook 15 minutes. Remove pan from oven.
  5. Remove pork from pan and let rest on cutting board. Put saute pan with vegetables and liquid back in oven 3 minutes until liquid is reduced and syrupy. Vegetables should be well glazed when finished.
  6. Slice pork and plate. To serve, place glazed vegetables and pan drippings over meat.

SOURCE:
Anolon

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