Lunch / Dinner
Pork Tenderloin with Apple Salsa
For a cozy weeknight dinner, try this speedy pork tenderloin recipe, complete with a refreshing apple salsa. When it comes to apple salsa, keep things simple by using an apple jelly. It adds great apple flavor, and the pectin helps thicken the base of the salsa so it isn’t runny and holds together. That means it will cling to the medallions for apple flavor in every bite.
Ingredients
FOR THE PORK, PREPARE:
FOR THE APPLE SALSA, DEGLAZE:
Test Kitchen Tip
Red apples make for a prettier salsa, but other varieties like tart Granny Smith or sweet Golden Delicious also taste great.
Instructions
Preheat oven to 400°.
For the pork, prepare tenderloins, slicing them on the bias into eight 2-inch-thick medallions (about 4 oz. each). Heat oil in a large ovenproof sauté pan over mediumhigh. Brown medallions on both sides, 2–3 minutes per side. Transfer pan to the oven and roast tenderloin 10 minutes.
Transfer pork to a plate, tent with foil, and keep warm. Return pan to the burner over medium-high heat.
For the apple salsa, deglaze pan with apple juice and vinegar; simmer 1–2 minutes. Add jelly, whisking to melt. Stir in apples, lemon juice, and salt; cook just until apple starts to soften, about 1 minute.
Stir in butter and parsley until butter melts. Spoon sauce over pork medallions.
For the best sear on the medallions, be sure to preheat the oil in a sauté pan before adding them to the pan.
Deglazing the pan with apple juice and vinegar helps loosen the brown bits on the pan and make a sauce.
The pectin in the apple jelly gives body to the sauce and helps thicken it slightly so it clings.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 515
% Daily Value*
Total Fat 18g 27%
Saturated Fat 6g 30%
Cholesterol 162mg 54%
Sodium 244mg 10%
Carbs 40g 13%
Fiber 2g 8%
Protein 48g
*Percent Daily Values are based on a 2,000 calorie diet.