Products used in this recipe
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®: RTE 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.
