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Pork Tenderloin and Apple Roast

Pork Tenderloin and Apple Roast
Yield: 15 Servings (6 1/2 oz.)

Yield: 15 Servings (6 1/2 oz.)

Pork tenderloin featuring RoastWorks Flame-Roasted Fuji Apples, bacon, and shallots.

Ingredient Weight Measure
Apple brandy (Applejack or Calavados) 4 fl. oz.
Bacon, 1/2 "dice 8 oz.
Black pepper, coarse ground 1/2 tsp.
Butter 2 oz.
Pork tenderloin 5 lb.
Simplot RoastWorks®: Ready-to-Eat Flame-Roasted Fuji Apples 6/2.5lb 40 oz.
Salt 1 tsp.
Shallots, chopped 4 1/2 oz.
Thyme, fresh, chopped 1 Tbsp.
Thyme sprigs, fresh 8 count
Preparation Instructions:
• In a small bowl, blend the thyme, salt, and pepper.
• Rub the pork tenderloins with the thyme blend, set aside.
• In a large 15" skillet, saute the bacon until it is almost crisp. Add the shallots and cook until they are tender.
• Remove the bacon and shallots from the skillet using a slotted spoon draining the fat and reserving it in the skillet.
• Reheat the same skillet over medium high heat. Brown the pork tenderloins on all sides.
• Place the pork in a roasting pan sprayed with pan release.
• Place pork in a 375°F convection oven for 20-25 minutes or until internal temperature reaches 150°F to 160°F.
• Remove from oven and cover with foil.
• De-glaze the skillet with the apple brandy.
• Add the butter to the skillet to melt, add the bacon and shallots.
• Add the RoastWorks Flame-Roasted Fuji Apples and simmer until apples are warm and flavors marry.
• To serve, slice the pork 1/2" thick on the bias. Place 3 oz of the apples on a plate, fan 3 1/2 oz of pork over the apples.
• Garnish with a thyme sprig.
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