Pork Tenderloin with Roasted Apples and Shredded Brussels Sprouts

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Prep 30 minutes
Cook 1 hour
Total 1 hour 30 minutes
A spruced-up version of the classic pork chop and apple sauce this dish is perfect for a special dinner or event. The caramelized brussels sprout are a wonderful complement to the pork and perfectly balance out the sweetness from the apples. This recipe costs about $5.50 per serving and $11 for the whole recipe.
Servings 2
Course Main Course
Cuisine American
Servings2

Ingredients

Caramelized Brussels Sprouts
  • 10 Brussels Sprouts
  • .5 cup Apple Juice Fresh
  • 2 tbsp Balsamic Vinegar
  • 4 tbsp Olive Oil
  • 1 tsp Kosher Salt
  • .5 tsp Black Pepper
Pork and Apples
  • 2 Braeburn Apples
  • 1 Small Pork Tenderloin
  • 5 Whole Cloves
  • 1 stick Cinnamon
  • 1 tbsp Brown Sugar
  • .25 cup White Wine
  • 1.5 cup Apple Juice
  • 1 tsp Corn Starch
  • 2 tbsp Unsalted Butter

Method

  1. Bake the Apples: Preheat the oven to 300°. Peel and core the apples then slice them into thin slices. Place the slices in a single layer on a baking sheet and add 2-3 tablespoons of water to the pan and cover tightly with tin foil. Place in the oven and bake for 45 minutes. Once cooked, remove from the oven and let sit, covered for 15 minutes to continue to cook.
  2. Cook the Brussels Sprouts: Once the apples have finished cooking, raise the oven’s temperature to 400°. Using a food processor or knife to finely shred the brussels sprouts and place them into a bowl. Add the apple juice, balsamic vinegar, olive oil, salt, and pepper, and stir to combine. Spread the mixture out onto a baking sheet and bake in the oven for 15-20 minutes stirring every 5 minutes to ensure it cooks evenly. Remove the sprouts the oven once they are a deep brown and very fragrant.
  3. Prepare the Pork: While the sprouts are cooking, prepare the pork by removing any excess fat and silverskin. Season liberally with salt and pepper and let sit at room temperature for 10-15 minutes. Meanwhile, preheat a thick bottomed pan, such as a cast-iron skillet or dutch oven, over medium-high heat. Once the pan is hot, add a small amount of oil then place the meat in (cut the tenderloin in half if it is too long to fit into the pan). Cook on all sides for several minutes until it has developed a deep, golden-brown crust. Continue cooking until the pork reaches an internal temperature between 145-150°. Remove the meat from the pan and let rest.
  4. Prepare the Sauce: In the same pan, add the cloves and cinnamon stick and roast the spices for 2-3 minutes before adding in the white wine. Scrape the bottom of the pan to remove any bits of meat and cook the wine until it has almost completely evaporated. Turn the heat to low and add in the apple juice, brown sugar, and baked apple slices. Cook and stir the mixture for 4-5 minutes until it has reduced slightly. Remove the apple slices and set them aside. Mix the corn starch with a small amount of water before adding it into the sauce. Stir the sauce for about 1 minute more until it begins to thicken then remove from the heat and strain it through a fine-mesh sieve. Add in the butter and stir until completely melted.
  5. Finish and Serve: Just before serving, make sure the brussels sprouts and all the other ingredients are warm. Take the meat and slice it into thin medallions. Serve by spooning a portion of the sauce onto a plate then topping with the meat, sprouts, and sliced apples. Enjoy!