Onions & Apples in Plum Wine with Pork Tenderloin
Ingredients
1 Medium Onion (preferably Vidalia, sliced)
1 large Apple (peeled and sliced)
3/4 cup Plum Wine
1/4 tsp ground Cinnamon (a pinch or dash will do)
Salt, pepper, and sugar to taste
1 to 1.5lb Pork Tenderloin
Procedure
In a Cast Iron skillet, brown the tenderloin on all sides. For an added note of flavor, add a splash of the Plum Wine to the pan right at the end of the browning process (just prior to covering in foil). Next, cover the pan in foil and place into a 375 degree oven and roast until internal temperature is 160 – about 15 to 20 minutes. Remove from oven, wrap in foil and let rest.
As the tenderloin is cooking, heat another skillet over medium heat. Add 1 Tbsp butter and the sliced onions. Cover and cook until soft, stirring occasionally – about 10 minutes. Now add the apple slices and cinnamon, reduce heat to low, and cover and cook another 10 minutes.
Check the apple and onion mixture for flavor. Add sugar if needed. Salt and pepper as desired should also be added. Turn heat to medium high, and once hot, add the plum wine. Cook uncovered until wine has reduced by 1/2. Remove from heat and cover to keep warm.
Arrange the onions and apples on a serving platter. Carve tenderloin into medallions and arrange them on top of the onion and apple mixture. Finally, spoon the pan sauces over everything and serve. Don’t neglect the pan sauces from the CI that the tenderloin itself roasted in!
Looks like the chest-buster from Aliens huh???
Ingredients
1 Medium Onion (preferably Vidalia, sliced)
1 large Apple (peeled and sliced)
3/4 cup Plum Wine
1/4 tsp ground Cinnamon (a pinch or dash will do)
Salt, pepper, and sugar to taste
1 to 1.5lb Pork Tenderloin
Procedure
In a Cast Iron skillet, brown the tenderloin on all sides. For an added note of flavor, add a splash of the Plum Wine to the pan right at the end of the browning process (just prior to covering in foil). Next, cover the pan in foil and place into a 375 degree oven and roast until internal temperature is 160 – about 15 to 20 minutes. Remove from oven, wrap in foil and let rest.
As the tenderloin is cooking, heat another skillet over medium heat. Add 1 Tbsp butter and the sliced onions. Cover and cook until soft, stirring occasionally – about 10 minutes. Now add the apple slices and cinnamon, reduce heat to low, and cover and cook another 10 minutes.
Check the apple and onion mixture for flavor. Add sugar if needed. Salt and pepper as desired should also be added. Turn heat to medium high, and once hot, add the plum wine. Cook uncovered until wine has reduced by 1/2. Remove from heat and cover to keep warm.
Arrange the onions and apples on a serving platter. Carve tenderloin into medallions and arrange them on top of the onion and apple mixture. Finally, spoon the pan sauces over everything and serve. Don’t neglect the pan sauces from the CI that the tenderloin itself roasted in!
Looks like the chest-buster from Aliens huh???
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