Food that tastes as good as it looks is one of the many holiday traditions observed by many hosts.
Take seasonal dishes like Pan-Roasted Pork Tenderloin with Roasted Vegetables and Apples to the next level and make this crave-worthy meal truly shine. By combining the savory taste of pork with sweet apples for classic complementary flavors, you can serve up a classic main course with a bit of a spin.
Watch video to see how to make this delicious recipe!
Pan-Roasted Pork Tenderloin with Roasted Vegetables and Apples
Recipe courtesy of Chris Scott on behalf of Anolon Cookware
Yield: 4 servings
- Anolon Accolade Saute Pan
- 1 tablespoon olive oil
- 1 pork tenderloin (8 ounces), cleaned
- salt, to taste
- pepper, to taste
- 3 carrots, peeled and cut into pieces
- 2 apples, cut into wedges
- 4 baby bliss potatoes, halved
- 1 leek, cleaned and halved
- 3 cups apple cider
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- Heat oven to 400° F. Heat saute pan over medium-high heat; add olive oil. Season pork tenderloin with salt and pepper, to taste, and sear on all sides until brown.
- In same pan, add carrots, apples, potatoes and leek. Reduce heat to medium and cook 3 minutes until vegetables have some color.
- Deglaze pan with apple cider, apple cider vinegar and brown sugar.
- Put pan in oven and cook 15 minutes. Remove pan from oven.
- Remove pork from pan and let rest on cutting board. Put saute pan with vegetables and liquid back in oven 3 minutes until liquid is reduced and syrupy. Vegetables should be well glazed when finished.
- Slice pork and plate. To serve, place glazed vegetables and pan drippings over meat.