3 Granny Smith apples, peeled, cored, cut into 1/4-inch wedges
1 medium onion, thinly sliced
1 teaspoon dried thyme
1 cup apple cider
1/2 cup heavy cream, warmed
How to Make It
Preheat oven to 400ºF; line a large rimmed baking sheet with foil and mist with cooking spray. Warm oil in a large skillet over high heat. Sprinkle pork with salt and pepper and cook, turning with tongs, until browned on all sides, 3 to 5 minutes total. Transfer to baking sheet and roast until an instant-read thermometer inserted into thickest part of meat registers 155ºF, 15 to 18 minutes. Transfer pork to a cutting board, tent with foil and let rest for 5 minutes.
Melt butter in same skillet (don't wash or wipe out skillet). Add apples and cook over medium-high heat, stirring often, until softened and beginning to brown, 5 to 7 minutes. Scrape into bowl, add onion and thyme to skillet, and sauté until softened, about 3 minutes. Pour in cider and cream and bring to a boil, stirring to incorporate browned bits on bottom of skillet. Cook, stirring frequently, until sauce thickens, about 5 minutes.
Return apples to skillet and heat through, stirring often. Season with salt and pepper. Slice pork and serve with sauce.
I'd make this recipe once a year in the fall. I used boneless pork chops because I had them already in my fridge (after browning them I put them in the oven at 400 for the time it took me to finish the rest of the recipe, about 10 minutes). I also used Jonathan apples and I cooked the 1 cup of apple cider with the half-and-half for a long time for the sauce to thicken up and eventually added the apples and pork to it while it simmered. I put this over quinoa and brown rice and that helped to thicken the sauce, too.
I think the 1 cup of apple cider has got to be a mistake! The result was a vinegary mess, you couldn't even taste the apples or the onions and the sauce was pretty thin. I had cut out the recipes from AllYou magazine and thought there was a typo but the online version is the same. It was a big disappointment and waste of food as only the meat is edible.
In the recipe it says to cook the tenderloin for 15 to 18 minutes, but I had to cook it for a good extra 25 minutes for color and temperature to be at 155f. The tenderlion came out tastey and juicy, but the sauce never thickened enough for me. My family also was not a huge fan of the green apples with it. Next time we will just cook this recipe minus the apples.