Smoky Pork Tenderloin with Roasted Apples and Caramelized Onion Jam
This elegant yet comforting dish combines the smoky flavors
of applewood with the sweetness of roasted apples and caramelized onions. The
pork tenderloin, rubbed with a flavorful spice blend, is perfectly complemented
by the seasonal fruit and rich onion jam.
Smoky Pork Tenderloin with Roasted Apples and Caramelized Onion Jam
This elegant yet comforting dish combines the smoky flavors
of applewood with the sweetness of roasted apples and caramelized onions. The
pork tenderloin, rubbed with a flavorful spice blend, is perfectly complemented
by the seasonal fruit and rich onion jam.
3. Heat 2 tablespoons olive oil in a large carbon steel or cast iron skillet over medium-high heat. Add the pork tenderloins and sear on all sides until browned, about 6-8 minutes total.
4. Transfer the skillet with the pork to the preheated oven and roast for 15-20 minutes, or until an instant-read thermometer inserted into the thickest part registers 145°F (63°C).
5. [Apple preparation remains the same]
6. For the onion jam, melt the butter with 1 tablespoon olive oil in a large skillet over medium-low heat. Add the sliced onions and cook, stirring occasionally, until deeply caramelized, about 30-35 minutes.
7. Add the apple cider vinegar, honey, thyme, and bay leaf to the onions. Cook for an additional 5-7 minutes until the liquid has reduced and the flavors have melded. Remove the bay leaf, season with salt and pepper to taste. Set aside and keep warm.
8. When the pork is done, transfer it to a cutting board and let rest for 5 minutes before slicing.
9. While the pork rests, make the jus. Pour off excess fat from the skillet, leaving the browned bits. Place the skillet over medium-high heat and add the white wine, scraping up the browned bits. Simmer until reduced by half, about 2-3 minutes.
10. Add the chicken stock and thyme sprig. Simmer until reduced by half again, about 5 minutes. Remove from heat and whisk in the cold butter. Strain and season with salt and pepper to taste.
11. Serve the sliced pork tenderloin with the roasted apples and a generous dollop of caramelized onion jam. Drizzle the jus around the plate.
Recipe Note
For best results, use a well-seasoned carbon steel or cast
iron skillet. These pans retain heat exceptionally well, ensuring a perfect
sear on the pork and providing excellent fond for the jus.
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