Pork Tenderloin by Sherry Wilson
We are dedicated to collecting some of the very best family recipes for you to pair with your favorite local wines. For the month of March, our recipe has been created by our very own sales superstar, Sherry Wilson! This excellent pork tenderloin recipe is an easy meal that pairs perfectly with our 2018 Pugilist pinot noir. Pugilist is an old word meaning fighter or boxer, and we have fittingly paired it with this dish to celebrate our hard fighting Irish roots!
INGREDIENTS
1.5 lb. pork tenderloin
Steak seasoning to taste
1 teaspoon of salt
1 teaspoon of pepper
2 tablespoons of olive oil split
1 medium yellow onion, peeled and sliced 1/4" thick
1 medium green apples or peaches, cored, peeled and sliced 1/4" thick
¾ cup of chicken stock
½ cup of unsweetened apple juice
2 tablespoons of apple cider vinegar
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One
Preheat the oven to 375. Pat the pork loin dry, and season with 2 tablespoons of your favorite steak seasoning. Add 1 tablespoon of olive oil to the cast iron skillet, and sear the pork loin until golden brown, about 1-2 minutes. Flip and sear all sides.
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Two
Once seared, remove the pork loin and put it on a plate. Add the remaining 1 tablespoon of olive oil to the skillet. Add the apples and onions to the skillet and season with salt and pepper. Sauté until the apples and onions begin to soften and golden, about 5 minutes.
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Three
Return meat to the pan with the apples and onions. Pile the apples and onions on and around the pork loin. Add chicken stock, apple juice, and apple cider vinegar. Move the cast Iron skillet into the oven and braise for about 10-15 minutes, or until the pork reaches an internal temperature of 145º.
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Four
Remove from the oven and allow the dish to rest for 5 minutes. Slice and serve with a glass of Dundee Wine Library’s 2018 Pugilist Pinot Noir!