My F&W
quick save (...)

Pork Tenderloin with Rosemary and Applesauce

  • FAST
  1. 3 large Granny Smith apples—peeled, cored and thinly sliced
  2. 1/2 cup dry white wine
  3. 1/4 cup water
  4. 1 tablespoon sugar
  5. One 1-inch piece fresh ginger—peeled, thickly sliced and lightly smashed
  6. 1 cinnamon stick, broken in half
  7. 3 tablespoons unsalted butter
  8. 1 tablespoon exta-virgin olive oil
  9. Two 3/4-pound pork tenderloins, cut into 1 1/2-inch medallions and flattened slightly
  10. Salt and freshly ground pepper
  11. 1 rosemary sprig, broken into 1-inch pieces
  1. In a large saucepan, combine the apples with the wine, water, sugar, ginger, cinnamon stick and 1 tablespoon of the butter and bring to a simmer. Cover and cook over moderately low heat, stirring occasionally, until the apples are tender, about 12 minutes. Uncover and cook, stirring, until the liquid is nearly evaporated, about 5 minutes longer. Discard the ginger and cinnamon stick.
  2. In a large skillet, heat the olive oil until shimmering. Season the pork medallions with salt and pepper. Add them to the skillet and cook over high heat, turning once until browned, about 10 minutes. Transfer the pork to a plate and keep warm.
  3. Return the skillet to high heat and add the remaining 2 tablespoons of butter and the rosemary. Cook, stirring, until the rosemary browns and the butter is fragrant, about 2 minutes. Discard the rosemary sprig. Spoon the applesauce onto plates and top with the pork. Spoon the rosemary butter over the top and serve.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.