Roasted Pork Tenderloin with Glazed Pinata Apples by stemiltgrowers

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TIMES

Prep time: 0:30 Overall time: 0:30

SERVINGS

6 servings scale / convert

INGREDIENTS

1 each Pork Tenderloin (roughly 1 pound)
10 sage leaves
1 tsp. Chopped Savory
1 tsp. Dijon Mustard
2 Pinata Apples, sliced in 6th’s
2 tbsp. whole Butter
1/2 cup water
3 tbsp. White Sugar
2 tbsp. Kosher Salt
2 tbsp. olive oil
1/4 cup bourbon

INSTRUCTIONS

Preheat oven to 375°F. Rub Dijon mustard, salt and savory on the pork tenderloin. In a sauté pan on medium heat, sauté the tenderloin in olive oil until golden brown on all sides, place in oven for 12 minutes.

In a separate pan, simmer the sugar and water until almost dry, a caramel should begin to form, add the butter and apples and glaze them evenly, add the bourbon and sage, cook until dry.

Serve apples as a side with the sliced tenderloin.

CHEF COMMENTS

Gourmet appetizer created by Chef Jason Wilson of Crush restaurant in Seattle using Washington-grown Pinata apples.

TAGS

main courses, pork, porktenderloin add tags