Roast Pork Tenderloin and Apples with Mushroom Sauté
Yield: Servings: 4
1 pork tenderloin (about 11/4 lb.)
Kosher salt, freshly ground black pepper
2 tablespoons vegetable oil, divided
1 medium apple, cored, cut into 3/4″ wedges
8 ounces crimini (baby bella) mushrooms, trimmed, quartered
1 garlic clove, finely chopped
1 teaspoon chopped fresh sage leaves
Remove tenderloin from refrigerator about 30 minutes before cooking. Preheat oven to 350°. Season tenderloin generously with salt and pepper.
Heat 1 Tbsp. oil over medium-high heat in a large ovenproof skillet. Add pork and apple wedges to skillet and cook, turning pork occasionally, until pork and apples are browned, 12-15 minutes. Transfer skillet to oven and roast until an instant-read thermometer inserted in center of pork registers 140°, 10-12 minutes. Transfer pork and apples to a plate along with any juices. Return skillet to stove-top.
Heat remaining 1 Tbsp. oil in skillet over medium-high heat. Add mushrooms and season with salt and pepper. Cook, tossing occasionally, until browned and tender, about 5 minutes. Add garlic, sage, and ½ cup water. Cook, stirring and scraping up any browned bits from bottom of skillet, until liquid is almost completely evaporated, about 2 minutes. Add apples and any accumulated juices to skillet and toss to combine. Reserve 2-3 oz. pork and ¼ cup mushrooms for Pork, Mushroom, and Arugula Salad.
Serve pork with mushrooms and apples.
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