Pork With Buttered Apples
If you aren’t planning to cook the pork tenderloin within a day or two of buying it, look for one packaged in Cryovac. The meat will last in the refrigerator for up to 5 days and is much less likely to develop freezer burn if frozen. Recipe by Gina Marie Miraglia, January 2011. From the Real Simple website: http://www.realsimple.com/food-recipes/browse-all-recipes/pork-with-buttered-apples-00000000049836/index.html.
- 1 1/4 pound(s) pork tenderloin
- Kosher salt and black pepper
- 1 tablespoon(s) olive oil
- 3 tablespoon(s) unsalted butter
- 3 apples, sliced 1/4 inch thick
- 1 tablespoon(s) fresh thyme leaves
- 1. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper.
- 2. Heat the oil in a large skillet over medium-high heat. Cook the pork, turning occasionally, until browned, 6 to 8 minutes.
- 3. Reduce heat to low, cover, and cook until cooked through, 15 to 20 minutes.
- 4. Meanwhile, melt the butter in a second skillet over medium-high heat. Add the apples and cook, stirring, until tender, 5 to 7 minutes.
- 5. Sprinkle the apples with the thyme and serve with the pork.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
Only you will be able to view, print, and edit this note.Add Note