Pork Tenderloin with Apples and Onions
, Serves 4
Seared pork tenderloin medallions served over butter-sautéed apples and onions brightened with cider vinegar and thyme.
| 30 g unsalted butter | Melt butter, cook onion 5-6 min | Add apples, cook 10-15 min | Season with salt | Add vinegar & thyme, 30 sec; remove | Serve pork topped with apple mixture |
| 1 large onion, sliced 6 mm thick, cut into half moons | |||||
| 2 large apples, cored and sliced 3 mm thick (peeled or unpeeled) | |||||
| 1/4 teaspoon salt (for the apples) | |||||
| 15 ml apple cider vinegar | |||||
| 1/4 teaspoon dried thyme | |||||
| 1 pork tenderloin (approx. 680 g) | Slice pork, season with salt & pepper | Sear pork in oil 6-8 min, rest 2-3 min | |||
| 1/2 teaspoon salt (for the pork) | |||||
| 1/4 teaspoon coarse ground black pepper | |||||
| 30 ml olive oil |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.