Place the seared pork tenderloins on top of the apples and onions, and then slide into the oven.ĢRoast 10 to 15 minutes or until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F. Stir in 1 teaspoon of thyme.ġUse a pastry brush (or use your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and the black pepper. (If there is fat left in the pan from cooking the pork, there is no need to add extra oil).ĢAdd the apples and onions then cook, occasionally stirring, until lightly browned around edges, about 5 minutes. Check the pan, if it looks dry, add two to three teaspoons of additional oil. (The pork will not be cooked through).ġKeep the pan used to sear the pork on the stove over medium heat. Transfer to a large plate or cutting board. When the oil is hot and shimmers, add the pork tenderloins and cook, occasionally turning, until evenly browned all over about 12 minutes. Heat a tablespoon of oil in a heavy-bottomed oven-safe skillet over medium heat. To do this, use a small sharp knife and slide the blade under and outward to remove it.ĢPat pork dry with paper towels and then rub with one tablespoon of the oil and 1 1/2 teaspoons of salt.
#APPLES AND THYME RECIPES SKIN#
Trim each tenderloin of any silver skin (this can be tough when cooked). Rice or Low Carb Cauliflower Rice - We love this garlic herb cauliflower riceġHeat oven to 425 degrees F.Salad - Try our herb potato salad, this apple salad with celery and fennel or this mayo-free cilantro lime coleslaw salad.Roasted vegetables - I love this cinnamon roasted butternut squash or these easy roasted veggies.Low Carb Mashed Cauliflower - Here’s our mashed cauliflower recipe.Mashed potatoes - Try our favorite mashed potato recipe.Here are a few of our favorite side dishes to serve with it:
#APPLES AND THYME RECIPES FULL#
This pork tenderloin is so flavorful, you don’t need much extra effort to turn it into a full meal. If you’re not a fan of the pink, cook a little longer, but be careful not to overdo it. It also means the meat will be slightly pink in the middle, which we don’t mind at all. That guarantees that the pork will be juicy inside. We cook our pork - wether we are making tenderloin or pork chops - until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F (63 and 65 degrees C). Then roast the pork for 15 to 20 minutes. Keep your oven temperature high (we go for a 425-degree oven). We know that sounds obvious, but we’ve all been served overcooked (and dry) pork tenderloin, right? Here’s the deal. Take a look at our Easy Lemon Chicken Thighs, before baking them in the oven, we sear them first.īe careful not to overcook the tenderloins. Throw it into a hot pan and sear all sides until golden brown, which adds color and lots of flavor. To do this, we pat the pork dry, rub with a little oil, and then season with salt. That is unless you know a few secrets:īefore roasting, we always sear our pork tenderloins on all sides first. So keeping it moist and juicy inside can be tricky. Pork tenderloin is quite lean with almost no fat.
#APPLES AND THYME RECIPES HOW TO#
Based on all the reviews (see them below), you guys love this recipe! So let’s learn how to make it, shall we? By the way, if you love the combination of apples and onions with pork, take a look at our cheesy apple stuffed pork chops! There’s no need for dry overcooked pork tenderloin! With our simple method for cooking pork tenderloin, you will be rewarded with tender, flavorful pork. Related: We love this juicy pork tenderloin with peppers and onions How to Make Perfectly Roasted Pork Tenderloin with Apples
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