Servings: 4 servings
Total Time: 30 minutes (+ marinating time)
- 1 lb. pork tenderloin
- to taste salt and pepper
- 2 Tbsp fresh rosemary, chopped OR 2 tsp. dried rosemary
- 2 Tbsp minced garlic
- 3 tsp butter, divided
- 4 small apples, cored and cut into wedges, such as Granny Smith
- 1 Tbsp apple cider vinegar
- 1/4 cup water
- 2 Tbsp honey
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
Enjoy the perfect blend of autumn herbs and spices in this savory pork marinade!
Season pork with salt, pepper, rosemary, and garlic. Marinate in the refrigerator for at least 4 hours, up to overnight.
Preheat oven to 450°F.
Heat an ovenproof skillet (such as cast iron) over high heat. Add 1 ½ teaspoons butter and sear tenderloin on all sides until caramelized, about 2 minutes per side. Transfer skillet to the oven and bake for approximately 15 minutes, or until the internal temperature reaches 145°F. Remove pork from oven and let it rest for 5–10 minutes before slicing.
While pork is resting, heat remaining butter in a nonstick skillet over medium-high heat. Add apples and cook for 3–5 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for an additional 3–5 minutes, or until apples are tender.
Slice pork and serve with apples.
Nutrition information per serving: 374 calories; 7 g fat; 2 g saturated fat; 64 mg cholesterol; 414 mg sodium; 26 g carbohydrate; 2 g fiber; 21 g sugar; 23 g protein