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Pork Tenderloin with Caramelized Apple is such a delicious flavor combination and works well together each and every time.
Baleia Wines sent me a bottle of their maiden Baleia Rose during August in celebration of Women's month. What a lovely, refreshing wine !
They are also hosting their very first Baleia MTB Race this weekend - so if you are in the area, click HERE to read more about the event.
You would not believe how juicy and flavorful this Pork Tenderloin is, seeing as it is such a simple recipe with only a few ingredients. I served a Brie And Pear Salad with the Pork and a crusty dinner roll on the side.
And of course we thoroughly enjoyed our meal accompanied with the Baleia Rose, which is being launched officially this month and I for one, can not wait to pick up another bottle, (or three!), as soon as the Rose hits the stores.
When I topped the Tenderloin with the caramelized Apple, I also drizzled over the remaining sugary-butter sauce.
Keep an eye on the simmering Apples as it can burn in a wink. If you serve the Pork sliced, do the slicing at the last moment just before serving in order to prevent any dryness which might occur.
Pork Tenderloin With Caramelized AppleSource: Garden And Home
2 kg Pork Tenderloin (approx. 4.5 pounds)
Salt and Black Pepper, to taste
Olive Oil, for searing ( I used Baleia Olive Oil - Plain )
3 Large Pink Lady Apples, peeled, cored, halved and sliced thinly
1 cup Butter
1 cup Brown Sugar
1.) Pre-heat the oven to 200 deg C (400 deg F) - spray a large oven dish with cooking oil.
2.) Season the Pork with Salt and Pepper.
3.) Heat a generous glug of Olive Oil to a large skillet - sear the Pork Tenderloin on all sides - transfer to the prepared oven dish - bake 15 - 20 minutes or until done.
4.) Meanwhile melt the Butter in a skillet, add the Brown Sugar and boil until bubbly - turn down the heat to medium - add the Apple slices and cook until soft and brown.
5.) Remove Pork from the oven when done and transfer to a serving dish.
Spoon over the Apple and the buttery Sauce. Leave to stand 5 - 8 minutes before slicing. Serve immediately with potato wedges and a salad or vegetable side dish.
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