Ingredients
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- ¾ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon allspice
- 1 ¼ teaspoons salt
- 1 tablespoon maple syrup
- 2 pounds pork tenderloin
- 4 tart apples, Braeburn, granny etc
- ¼ cup dry white wine
- 1 cup chicken broth
- 2 tablespoons cold butter, cut into small pcs
Directions
In a bowl, combine oil, garlic, cinnamon, nutmeg, ginger, allspice, salt, and syrup. Coat the tenderloin with mixture. In oven proof pan, sear the tenderloin on all sides. In bowl, toss apples that have been, peeled and quartered with any remaining spice/oil mixture. Remove pan from heat and scatter apple mixture around meat. Place in oven at 425° for 20-25 minutes or until center reaches 140°. Remove apples and meat, tent to rest. Deglaze pan with white wine over medium high heat. Stir in broth. Simmer 3 minutes or until slightly thickened. Stir in butter. Toss apples in the sauce to coat. Place apples on a platter, slice and top with meat. |