I love the taste and rustic look of homemade apple preserves; they’re also a great glaze for meat. Most tenderloin recipes require marinating the tenderloin overnight, but this one doesn’t, which I personally appreciate. The tenderloin comes together in just under an hour, making it a feasible weeknight dinner. You get tons of sweet and salty flavor, but with none of the patience and time that’s usually required. It’s also pretty enough to serve to guests, so you can always serve it with a side of scalloped potatoes when you have company over too!
1-2 tablespoons olive oil
1¼lb/500g boneless pork tenderloin
Salt and pepper
1 Gala apple, cored and cut into chunks, with the skin on
½ a yellow onion, diced
2 tablespoons balsamic vinegar
1 cup/325g apple jam
2 teaspoons chopped sage
Preheat the oven to 350°F/180°C.
Heat 1 tablespoon of the olive oil in a cast-iron skillet over high heat. Carefully place the pork tenderloin into the pan and cook each side for 3 to 4 minutes, or until each side is nicely browned.
Lower the heat to medium-low. Remove the tenderloin from the pan, temporarily placing it on a plate. Add a generous pinch of salt to both sides of the tenderloin, as well as a small pinch of freshly ground pepper; set aside.
Add another tablespoon of oil (if needed) to the pan. Add the apple chunks and diced onion. Give everything a stir and sauté for a couple of minutes until the onions turn translucent. Pour in 1 tablespoon of balsamic vinegar and stir again. Remove the skillet from the heat.
Gently push aside the apple chunks and onions to clear a space in the middle of the pan for the pork tenderloin. Transfer the tenderloin back into the pan, pouring any residual juices in too.
Warm the apple jam for 30 seconds in the microwave, then add a tablespoon of balsamic vinegar to it, stirring until incorporated, then smear the jam all over the pork tenderloin. Sprinkle the chopped sage over the entire contents of the pan.
Cover the skillet with a sheet of foil, then bake the tenderloin for 20 minutes. Then remove the foil and bake for another 10 to 20 minutes, until it registers at least 165°F/75°C on a meat thermometer. Once it’s done baking, let the tenderloin rest for at least 5 minutes before slicing on the diagonal and serving.
Note: If you don’t have a cast-iron skillet, simply brown the tenderloin in a regular skillet first, then transfer it to an oven-safe pan.Visit the blog