Roasted Pork Tenderloin With Escalloped Apples Rachael Ray Recipe 375

Steps:

• Heat oven to 425°F. Coat the tenderloins with EVOO. Combine the grill seasoning, lemon zest and thyme. Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and let juices settle then slice on an angle. Melt butter in skillet over medium heat and saute apples for 12-15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar. Arrange the apples over the pork to serve.

Steps:

• Heat oven to 425 degrees F.
• Coat the tenderloins with olive oil. Combine the grill seasoning, lemon zest and thyme. Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and let juices settle then slice on an angle.
• Melt butter in skillet over medium heat and saute apples for 12 to 15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar.
• Arrange the apples over the pork to serve.

Steps:

• Season the pork with fennel, salt, and pepper, and dredge in flour. Heat a few tablespoons extra-virgin olive oil, a couple turns of the pan, in a Dutch oven over medium-high heat. Add the pork and brown the meat. Do this in 2 batches if your pot size demands it. Use a little extra oil if necessary for a second batch. Remove the browned meat to a plate and add the butter to the pan. Reduce the heat a bit and add the onions, apples, bay leaves, and sage. Season with salt and pepper and cover the pan to sweat the onions for 12 to 15 minutes, stirring occasionally. Uncover the pot and raise the heat a bit. When the onions start to brown, add the calvados to the pot. Add the stock, slide the pork back in, and simmer to cook through a few minutes more. Serve from the hot pot.

Steps:

• Preheat oven to 500 degrees F.
• Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.
• Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.
• Let meat rest, transfer to a carving board, slice and serve.