14 September 2011

Pan-Seared Pork Tenderloin with Apples, Onions, and Garlic


My husband is finally home from his big bicycling adventure! Hurray! He has good photos, a travel journal documenting all his adventures, and a bit of a sore butt and tired legs! He also has a great tan and a cute sunburned nose. For Silent Bob's first meal back from the road, I pulled out the stops and made something so wonderful! I sent him out to the garden to cut the first of the Brussels sprouts, made an easy creamy Farfalle with White Cheeses, Chives and Lemon Juice and this gorgeous pork dish. The original recipe has you slice the pork into thin ribbons and stir-fry it, but I love thick pan-seared tenderloin (pork and beef) and the pork medallions that I cut were perfect in this dish.



The key for getting a good marinade flavour in the pork was to stab them on both sides and turn them in the marinade a couple times. I also let them sit in the marinade for over an hour. This is a simple dish to prepare and the combination of flavours is just so wonderful!

Pan Seared Pork Tenderloin with Apples, Onions, and Garlic
adapted from a Jeff Smith recipe

Ingredients:

2 lbs. pork tenderloin, sliced to inch-thick medallions
2 tbsp. light soy sauce
2 tbsp. dry sherry
1 tsp. grated ginger root
3 tbsp. peanut oil
4 cloves garlic, peeled and sliced paper thin
1 large sweet onion, sliced into rings
3 tart apples, cored and sliced into ¼ -inch wedges
1 tbsp. sesame oil
¼ tsp. black pepper
1 small handful chives, sliced into ¾ -inch lengths
Making the Dish:

1. Mix the soy sauce, sherry, and ginger in a shallow glass pan and place the pork tenderloins into the marinade. Stab both sides of the tenderloin medallions with a fork and cover the pan. Let the medallions marinate for an hour, turning once or twice while you prepare the rest of the dish.

2. Twenty minutes before you want to eat – heat the peanut oil over high heat in a non-stick fry pan. Add the garlic and stir about for about 30 seconds.

3. Drain and dab the tenderloins and plop them into the hot oil and garlic and sear for 5 minutes on each side. The pan will spatter so be prepared ... just sayin'.

4. Remove the pork and garlic slices to a platter when both sides are seared. Cover the platter to let the meat rest.

5. Immediately add the onion slices and toss them until they begin to brown, add the apple slices and continue to brown for a couple minutes.

6. Return the pork and garlic to the pan and toss to combine the ingredients.

7. Add the sesame oil and black pepper. Top with the chives. Let warm.

8. Plate the other dishes you’ve prepared for dinner.

9. Slide the dish onto a platter and serve hot from the stove.


Excellent sides: Roasted Brussels sprouts and a casserole of Farfalle with White Cheeses, Chives, and Lemon Juice











7 comments:

  1. Pork and apples are just so perfect together, This looks delicious and I'm sure SB loved it.

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  2. I'm glad your husband is back safe and sound! This dish really screams fall...which makes me insanely happy.

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  3. phwarrr!... look at that dish!... heaven... i'm in heaven... such a perfect combo and so wonderful for this time of year... I must try this x

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  4. Oh, the combination of pork and apples... There is something absolutely irresistible about this pairing and the delectable autumn aromas it fills the home with... My husband would just love this recipe!

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  5. This looks fabulous, and I am so jealous that you can pick Brussels sprouts in your backyard!

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  6. Jeff Smith again! His last recipe was a huge hit, so I need to make this. Is SB going to put pics or a journal up anywhere? If so, I'd love the link......

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  7. Made this tonight - was fantastic - thanks for the idea!

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