Glazed Pork Tenderloin with Roasted Apples
Updated: Apr 27
I had come up with about a year ago and I just found the recipe in a pad of paper here at the cabin.
1 lb of pork tenderloin
3 apples cored and sliced
3 shallots halved and sliced
1 cup apple juice
3 tablespoons of molasses
3 tablespoons of honey
2 tablespoon Hoisin sauce
6 tablespoons of freshly grated ginger
6 cloves of garlic minced
1 tablespoon olive oil
1/8 teaspoon Cayenne pepper
2 tablespoons of fresh chopped chives
salt and pepper to taste
Preheat oven to broil
In a medium saucepan place apple juice, molasses, 3 tablespoons of ginger and garlic, and 2 tablespoons of honey - bring to a boil then reduce heat and simmer until sauce thickens.
Place pork on a roaster rack in a broiler pan, brush pork with the sauce and broil pork until internal temps read 155 degrees - Remove from heat and tent with foil and let rest for 10 minutes - Note: it should take about 15 to 20 minutes for the internal temp of the pork to reach 155 degrees, also bast the pork with the sauce about every 5 minutes.
In a large skillet over medium-high heat saute shallots in the olive oil until soft. Next, add apples and reduce heat to medium. saute apples and shallots for an additional 4 to 5 minutes. Now add the garlic, ginger, honey, hoisin sauce, and cayenne pepper, salt, and pepper to taste - stir for an additional 2 minutes. Remove from heat.
Slice pork and plate with apple/shallot mixture and top with the diced chives.