Pork Tenderloin with Apples

Pork tenderloin baked in the oven with caramelized apples and an orange juice glaze will melt in your mouth.

Course: Main Course

Cuisine: American

Servings:

Prep Time: 30

Cook Time: 20

Preheat oven to 350º.
In a large skillet, melt the butter and add ¼ cup brown sugar and cook until it is bubbly. Add the diced apples and cinnamon. Toss the apples so they are fully coated and cook for about 3 minutes, then turn and cook on the other side. Let cool.
Use a meat mallet tor wine bottle to flatten the tenderloins so that are about the same width.
Take the cooled apples and spread them down on of the tenderloins. Place the other on top and tie it together in 3- 4 places with cooking twine. The filling will come out a bit, but just push it back in.
Season the stuffed pork with salt and pepper. Heat the oil in a large skillet and sear on both sides for about 2-3 minutes. Move it to a dutch oven or large oven proof pot. Mix the orange juice with the brown sugar and it pour over the pork.
Roast uncovered for about 20 minutes or a meat thermometer reaches 145º. Remove and let it rest under an aluminum foil tent for 10 minutes. Cut with a serrated knife and pour any of the juices from the pan over the top.

One package will come with two 1 lb pork tenderloins.
You can use any type of apple you like.
Make sure you pour the sauce from the pan over the pork, that's the best part!
Use a meat thermometer to determine when it is done. Since they are stacked on top of each other, it is difficult to tell without a meat thermometer. It should read 145º.
Pork will continue to cook once removed from the oven if tented with aluminum foil.