Apple Picking Braised Pork Tenderloin
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A cozy fall feast that pairs juicy pork with a touch of orchard-fresh sweetness—your taste buds will thank you!
Ingredients:
Image credit: Food Network
Ingredients:
- 2 tablespoons olive oil
- 1 pork tenderloin, trimmed (about 1 1/2-pounds)
- Kosher salt and freshly ground black pepper
- 1 large red onion, chopped (about 2 cups)
- 3 cloves garlic, grated
- 1 cup pearled farro
- 1 1/4 cups unsweetened apple cider
- 1 1/4 cups low-sodium chicken broth
- 1 tablespoon grainy Dijon mustard
- 1 tablespoon regular Dijon mustard
- 3 sprigs thyme
- 1 Honeycrisp or Pink Lady apple, cored and sliced into 1/4-inch-thick wedges
- 1/2 small head escarole, roughly chopped (about 4 cups)
- 1/4 cup chopped fresh parsley
- Preheat your oven to 375°F (190°C).
- Sear the pork: Heat 1 tbsp of olive oil in a large, oven-safe pot over high heat. Dry the pork with paper towels, season it with 1 tsp salt and ½ tsp pepper, and brown it on all sides (approx. 6 min). Then, transfer it to a plate.
- Sauté the aromatics and toast farro: Lower the heat to medium-high. Add another 1 tbsp of olive oil and the red onion to the pot, cooking until soft (approx. 3 min). Add the garlic, 1 tsp salt, and ½ tsp pepper, cooking for 1 more minute until fragrant. Mix in the farro and toast it for 1 minute.
- Deglaze and build the braising liquid: Pour in the apple cider, using a wooden spoon to scrape the browned bits from the pot's bottom. Add the chicken broth, both types of Dijon mustard, and thyme sprigs. Bring the liquid to a strong simmer (approx. 2 min).
- Braise the pork: Place the seared pork and any collected juices back into the pot. Transfer the pot to the preheated oven and cook until the pork's internal temperature reaches 145°F (63°C), about 15-20 minutes. Then, move the pork to a cutting board, cover it loosely with foil, and let it rest.
- Cook the farro and apples: Stir the chopped apple into the farro mixture in the pot. Return the pot to the oven and bake until the liquid is mostly absorbed and the farro and apples are tender (15-20 min).
- Finish and serve: Take the pot out of the oven. Discard the thyme sprigs and stir in the escarole until it wilts. Slice the rested pork into ½-inch medallions. Serve the pork slices over the farro-apple mixture, garnished with parsley.
