Description
Roasted pork tenderloin with apples, onions, and potatoes, finished with a rich port and dried plum sauce. Ready in under an hour and looks much fancier than the effort required.
Ingredients
Units
Scale
- 1 lbs (454 g) pork tenderloin
- 2 granny smith apples
- 1 large onion
- 1 lbs (454 g) small potatoes
- 1.25 cups (296 ml) pitted prunes
- 1 cups (237 ml) port wine
- 4 tbsp olive oil
- 1.5 tsp salt
- 1 tsp pepper
- 2 tsp rosemary
- 1 cups (237 ml) low sodium chicken broth
- 1 tsp whole grain dijon mustard
- 1 tbsp butter
Instructions
- Combine dried plums and port wine in a small bowl. Let sit for about an hour to plump the plums.
- Preheat oven to 450°F (232°C).
- Place apple slices, onion, potatoes, 3 tablespoons olive oil, 1 teaspoon salt, rosemary, and 1/2 teaspoon pepper in a medium bowl. Toss to coat evenly.
- Place pork tenderloin in a roasting pan. Season with remaining olive oil, salt, pepper, and rosemary.
- Transfer the apple mixture to the roasting pan. Roast for 18-20 minutes, stirring vegetables occasionally, until pork is cooked to medium and onions and potatoes are cooked through and lightly browned.
- Transfer plums and port to a small saucepan. Add chicken broth. Heat over medium-high heat to boiling. Reduce heat to a simmer and reduce until liquid is about half and syrupy.
- Remove from heat. Whisk in mustard and butter until thick and glossy. Set aside.
- Remove roast from oven and transfer to a cutting board. Tent with foil and let rest for 5 minutes.
- Slice roast into half-inch pieces and transfer to a serving platter.
- Scatter apples, potatoes, onions, and plums around the roast.
- Drizzle port sauce over the roast.
Notes
- For a deeper flavor, marinate the pork tenderloin in the port wine for several hours before roasting.
- If you don’t have granny smith apples, you can substitute another tart apple variety, like Braeburn or Honeycrisp.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 20
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100