Pork tenderloin with caramelized apples baked with an orange juice glaze will melt in your mouth. Easy to assemble and you can make it ahead.
This is a sponsored post, but as always the opinions are my own.
I was getting a little tired of chicken and have been experimenting with pork recipes lately and love Pork Tenderloin with Cherry Chutney, but wanted to try something with apples. Pork tenderloin is so easy but can be pretty bland by itself. Adding caramelized apples to the center and then letting it bake in an orange juice glaze makes this a company worthy dish.
After taking the first bite, I went back to the pan and scraped up the remaining syrup to pour over the pork. Not that the pork and apples were not great without the added glaze, but the glaze just puts this over the top. While it has some brown sugar, it’s still pretty healthy.
My thought on eating is to try to make things healthy by adding unhealthy things in moderation and keeping my portions small. This seems to work for me. I don’t feel deprived because I can eat anything I want, I just try not to overdo it. Adding fruit to a dish not only gives you great flavor, but a sweetness that is so much better than sugar alone.
I used my favorite Stemilt apples for this dish. While I love all the different varieties they grow, like Piñata® and Sweetango®, Fuji’s sweet flavor and firmness work well with the pork. We all loved this dish and have made it part of our normal rotation.
This is a great recipe to make for guests. You can do everything ahead of time, even a day before and just assemble and cook right before everyone arrives. If using a pork loin, ask the butcher to butterfly it for you. If using pork tenderloins, they normally come with two 1 pound tenderloins in one package. Just flatten them a bit with a meat mallet or empty wine bottle. (If you’re out of cooking twine dental floss will work in a pinch and the mint flavor doesn’t flavor the meat).
Adapted from Jo CooksPrint
Pork Tenderloin with Caramelized Apples
Pork tenderloin baked in the oven with caramelized apples and an orange juice glaze will melt in your mouth.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4-6 1x
- ½ stick butter
- ¼ cup brown sugar
- 1 apple, peeled, cored and diced
- 2 pounds pork loin/pork tenderloins
- salt and pepper
- 1 tablespoon olive oil
- ½ cup orange juice
- 1 tablespoon brown sugar
1. Preheat oven to 375º.
2. In a large skillet, melt the butter and add ¼ cup brown sugar, diced apples and cinnamon. Toss the apples so they are fully coated by butter and sugar and saute for about 3 minutes. Do not stir during these 3 min, so that the apples caramelize on one side. After 3 minutes toss the apples again and let them caramelize for another 3 minutes on the other side. Let cool.
3. Butterfly the pork loin, basically cut the pork down the center, without completely cutting through, so when you open the two halves they resemble a butterfly. Use your meat mallet to flatten it a bit. I you are using 2 pork tenderloins, just flatten with a meat mallet.
4. Take the cooled apples and spread them down the center of the pork loin and bring the 2 sides up around filling the meat. Use butcher twine to tie around the roll at 1 inch intervals. If using 2 tenderloins, add filling to one and place the other on top and tie together. The filling will come out a bit, but most will stay inside.
5. Season the stuffed pork with salt and pepper and in a large skillet heat the oil. Sear the pork loin on both sides. Move the pork loin to a dutch oven or large oven proof pot. Mix the orange juice with the brown sugar and pour over the pork loin.
6. Roast uncovered for about 45 minutes or until done to your preference. Remove from the oven and wrap it with foil and let it sit for 15 minutes before slicing so all the juices don’t fall out of the pork.
Cooking time with vary depending on how large the tenderloin is. Use a meat thermometer and cook until it reaches 145º.