Apple and Shallot Pork Tenderloin

Truly, there isn't much I don't like about pork and have to say it's one of my favourite meats to cook with.  While I often cook with cuts such as pork belly, a full pork roast, or even making a lovely ham; I definitely find myself most often cooking with the tenderloin. It's a really great go-to cut of meat that's versatile, much quicker to cook than a traditional pork roast, and doesn't dry out as easily as a pork chop.

For some reason though, pork can often get forgotten in the weekly meal cycle or overshadowed by bacon (not that I mind).  Many of us find it all too easy to get caught in a rotation of chicken and beef themed dinners week in and week out.  However, I find the possibilities are endless when cooking with pork; it's subtle taste works with many different flavour profiles and ingredients.  I often do a dry rub of jerk seasoning, stuff the tenderloin with mushroom duxelles (which is finely diced mushrooms sauteed with shallots and herbs), wrap it in prosciutto or bacon (pork on pork, how could that be bad), or just a simple marinade which could consist of any number of flavours. However, in this case I decided to put a new twist on the classic combination of pork and apple.

When I was growing up, my mom liked to make pork chops and serve them with applesauce. My updated version of this idea starts by browning the outside of the pork tenderloin in a heavy bottomed cast iron skillet (or any oven proof pan), then remove the pork, saute the apple shallot mixture in the same pan, and finally return the tenderloin to the pan to then be finished in the oven.  Right before it goes into the oven, I slather the tenderloin with some honey and garlic mustard to add another dimension of flavour and depth.

This results in the pork being deeply caramelised on the outside and juicy and tender within. As well, the apples retain their shape, develop a very rich and almost umami like savoury quality with just the right amount of sweetness to compliment the tenderloin.

Here is my recipe:

1 Pork Tenderloin with silver skin removed
Salt and Pepper
Olive Oil
1 Apple (Granny Smith or any firm apple which won't turn to mush when cooking) skin left on, chopped into chunks
2 Shallots roughly chopped
1 clove of Garlic roughly chopped
1 tablespoon of fresh Rosemary, finely chopped
1 tablespoon of fresh Oregano finely chopped
1/4 cup of garlic Dijon Mustard (or plain Dijon mustard with some garlic grated in or finely diced)
2 tablespoons of honey

Preheat oven to 350 degrees F.

Clean the pork tenderloin by removing the silver skin with a sharp thin bladed knife and blot with paper towel to dry (this step ensures the meat browns nicely in the pan, excess moisture can cause the meat to braise rather than sear).  Sprinkle some salt and pepper over all sides of the tenderloin and set aside while you heat a cast iron skillet or pan.  Once the skillet is hot, add some olive oil to the pan and sear the tenderloin on all sides until nicely browned but not cooked all the way through.  Remove from the skillet and let sit on a plate while you saute the apples, shallots and garlic in the same pan, until softened.  Add half of the fresh herbs into the pan with the apple mixture and reserve the remainder. While the apple mixture is cooking, mix together the Dijon mustard honey and the reserved herbs (if you don't have or cannot find garlic Dijon mustard, just finely chop or grate a small clove of garlic into the mustard),   Then coat the resting tenderloin with the mustard mixture on all sides and then nestle the tenderloin onto the cooked apple mixture in the pan and place in the oven to finish cooking the pork.  Cook for about 15 to 20 minutes or until the meat is firm to the touch, opaque with a slightly pink tint in the centre.  Remove the tenderloin from the pan to a plate to rest while you finish the sauce.  Place the skillet back onto the stove top on a medium heat mixing the apple mixture to reduce slightly and combine the bit of mustard mixture that has fallen into the apples.  Serve by cutting the pork into medallions and drizzle some of the apple on and alongside the pork.  As well, many different side dishes pair very nicely with this pork recipe - roast potatoes and a vegetable (as pictured) or a rice pilaf and a salad.  The options are abundant.