RECIPE: Apple butter is the secret sauce for this weeknight pork tenderloin
For a quick, easy and tasty one-skillet supper, look no further than pork tenderloin basted in apple butter.
First, you have to know what kind of pork to buy. Pork tenderloin is a different cut than the larger pork loin. Typically, a tenderloin weighs between 1 and 1 1/2 pounds. Look closely at the package when you are buying the tenderloin. Some of the packaged tenderloins that are labeled “natural” have up to 30% added “flavor solution,” which basically means you are paying for water and salt.
Pork tenderloin is one of the leanest cuts of pork. It has a mild flavor, so it’s best prepared with an added spice rub or sauce. Apple butter provides both.
Apple butter is made by slowly cooking pureed apples with warm spices. The sugars in the apples caramelize as the puree cooks, giving the apple butter its rich, deep flavor and dark color. In contrast to what the name implies, there is no “butter” in apple butter. The name comes from its smooth and buttery texture.
Cubed sweet potatoes are simultaneously seasoned with the juices from the small roast and the apple butter, resulting in a dish perfect for fall. A few handfuls of baby kale wilted in the residual heat provide a green vegetable for a healthy and hearty one-skillet meal.
Pork Tenderloin with Apple Butter
Today’s pork can be safely enjoyed when cooked to an internal temperature of 145 degrees followed by a 3-minute rest. The meat will be pale pink, moist and tender.
- 1 to 1 1/2 pounds pork tenderloin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons pure olive oil, divided
- 2 sweet potatoes (1 1/2 pounds), peeled and diced into 1/2-inch cubes
- 1 small sweet onion, sliced
- 1/2 cup apple butter
- 2 ounces baby kale
- Heat the oven to 400 degrees. Pat the pork tenderloin dry with paper towels. Season the pork on all sides with salt and pepper. Heat 1 tablespoon of the oil in an ovenproof skillet or casserole over medium-high heat until shimmering. Add the pork tenderloin and sear on all sides, 3 to 5 minutes. Set aside.
- Add the remaining oil to the same skillet. Add the sweet potatoes and onion. Stir to combine and coat with oil. Return the seared pork tenderloin to the skillet on top of the sweet potatoes and onions. Brush the pork with half of the apple butter, then flip the tenderloin and coat the other side.
- Transfer to the oven and roast until an instant-read thermometer inserted in the thickest part of the tenderloin registers 145 degrees, about 20 minutes. Remove the skillet from the oven and transfer the pork tenderloin to a cutting board to rest before carving, about 3 minutes. In the meanwhile, add the kale to the sweet potatoes and onions; stir to combine. The baby kale will wilt in the residual heat. Slice the pork and return to the top of the vegetables. Serve immediately.
Nutritional information
Per serving: Per serving: 481 calories (percent of calories from fat, 25), 39 grams protein, 51 grams carbohydrates, 20 grams total sugars, 6 grams fiber, 13 grams total fat (3 grams saturated), 111 milligrams cholesterol, 196 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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