Recipe for Apple Picking Braised Pork Tenderloin by Dawn’s Recipes

We’ve outlined all the ingredients and directions for you to make the perfect Apple Picking Braised Pork Tenderloin. This dish qualifies as a Easy level recipe. It should take you about 1 hr 10 min to make this recipe. The Apple Picking Braised Pork Tenderloin recipe should make enough food for 4 servings.

You can add your own personal twist to this Apple Picking Braised Pork Tenderloin recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Apple Picking Braised Pork Tenderloin recipe.

Ingredients for Apple Picking Braised Pork Tenderloin

• 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

Directions for Apple Picking Braised Pork Tenderloin

1. Preheat the oven to 375 degrees F.
2. Heat 1 tablespoon of the olive oil in a large braiser or Dutch oven over high heat. Pat the pork dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Add to the pot and sear until golden brown on all sides, about 6 minutes. Remove to a plate.
3. Reduce the heat to medium-high heat and add the remaining 1 tablespoon olive oil and the red onion to the pot. Cook, stirring frequently, until translucent, about 3 minutes. Add the garlic, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until fragrant, about 1 minute. Stir in the farro and toast for 1 minute. Add the apple cider and scrape up the brown bits from the bottom of the pot with a wooden spoon. Add the chicken broth, grainy and regular Dijon and the thyme and bring to a strong simmer, about 2 minutes.
4. Return the pork to the pot along with any residual juices. Braise in the oven until an instant-read thermometer inserted in the thickest part reaches 145 degrees F, 15 to 20 minutes. Remove the pork to a cutting board, tent loosely with aluminum foil and allow to rest.
5. Stir the apple into the farro mixture. Bake until most of the liquid evaporates and the farro and apples are just tender, 15 to 20 minutes.
6. Remove the thyme sprigs from the farro and stir in the escarole to wilt. Slice the pork into 1/2-inch-thick medallions. Serve the sliced pork over the farro and apples, topped with the parsley.

Cookware for your recipe

You will find below are cookware items that could be needed for this Apple Picking Braised Pork Tenderloin recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.

• Cooking pots
• Frying pan
• Steamers
• Colander
• Skillet
• Knives
• Cutting board
• Grater
• Saucepan
• Stockpot
• Spatula
• Tongs
• Measuring cups
• Wooden Spoon

Categories in this Recipe

• Pork Tenderloin
• Apple Recipes
• Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
• Main Dish
• Fall – Autumn, also known as fall in North American English, is one of the four temperate seasons. Outside the tropics, autumn marks the transition from summer to winter, in September (Northern Hemisphere) or March (Southern Hemisphere). Autumn is the season when the duration of daylight becomes noticeably shorter and the temperature cools considerably. Day length decreases and night length increases as the season progresses until the Winter Solstice in December (Northern Hemisphere) and June (Southern Hemisphere). One of its main features in temperate climates is the striking change in colour for the leaves of deciduous trees as they prepare to shed.Some cultures regard the autumnal equinox as “mid-autumn”, while others with a longer temperature lag treat the equinox as the start of autumn. In the English-speaking world, autumn traditionally began with Lammas Day and ended around Hallowe’en, the approximate mid-points between midsummer, the autumnal equinox, and midwinter. Meteorologists (and Australia and most of the temperate countries in the southern hemisphere) use a definition based on Gregorian calendar months, with autumn being September, October, and November in the northern hemisphere, and March, April, and May in the southern hemisphere.In North America, autumn traditionally starts with the September equinox (21 to 24 September) and ends with the winter solstice (21 or 22 December). Popular culture in the United States associates Labor Day, the first Monday in September, as the end of summer and the start of autumn; certain summer traditions, such as wearing white, are discouraged after that date. As daytime and nighttime temperatures decrease, trees change colour and then shed their leaves. In traditional East Asian solar term, autumn starts on or around 8 August and ends on or about 7 November. In Ireland, the autumn months according to the national meteorological service, Met Éireann, are September, October and November. However, according to the Irish Calendar, which is based on ancient Gaelic traditions, autumn lasts throughout the months of August, September and October, or possibly a few days later, depending on tradition. In the Irish language, September is known as Meán Fómhair (“middle of autumn”) and October as Deireadh Fómhair (“end of autumn”). Persians celebrate the beginning of the autumn as Mehregan to honor Mithra (Mehr).
• High Fiber