Pork with Apple Glaze
Pork Tenderloin with Apple Glaze
- Serves: 4
- Preparation Time: 15 minutes
- Total Cooking time: 55 minutes
I recently received as a gift a jar of Cover’s Apple Jelly…and discovered a nice way to use it! Try this recipe for the family this Fall!
“A pork tenderloin is seared, coated with a sweet and tangy blend of apple jelly and balsamic vinegar, and baked with wine-flavored onions and apples for a delicious fall main dish.”
| Amount | Measure | Ingredients |
|---|---|---|
| 1 | Tbsp | Olive oil |
| 1-1 1/4 | lbs | pork tenderloin |
| kosher salt and ground black to taste | ||
| 1-1 1/4 | tsp | chopped fresh parsley |
| 1/2 | sweet onion, diced | |
| 1 | Gala apple, cut into chunks | |
| 1/2 | cup | Riesling wine |
| 1 | cup | apple jelly |
| 2 | Tbsp | balsamic vinegar |
To prepare:
- Preheat an oven to 350°. Grease a baking dish large enough to hold the tenderloin.
- Heat the olive oil in a large skillet over medium-high heat, and brown the pork on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
- Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
- Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
- Bake the loin in the preheated oven until an instant-read thermometer inserted into the center reads 160°, 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice.
