Amount Per Serving:
30 minutes (+ marinating time)
- 1 lb. pork tenderloin
- to taste salt and pepper
- 2 Tbsp fresh rosemary, chopped OR 2 tsp. dried rosemary
- 2 Tbsp minced garlic
- 3 tsp butter, divided
- 4 small apples, cored and cut into wedges, such as Granny Smith
- 1 Tbsp apple cider vinegar
- 1/4 cup water
- 2 Tbsp honey
- 1/2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
Season pork with salt, pepper, rosemary, and garlic. Marinate in the refrigerator for at least 4 hours, up to overnight.
Preheat oven to 450°F.
Heat an ovenproof skillet (such as cast iron) over high heat. Add 1 ½ teaspoons butter and sear tenderloin on all sides until caramelized, about 2 minutes per side. Transfer skillet to the oven and bake for approximately 15 minutes, or until the internal temperature reaches 145°F. Remove pork from oven and let it rest for 5–10 minutes before slicing.
While pork is resting, heat remaining butter in a nonstick skillet over medium-high heat. Add apples and cook for 3–5 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for an additional 3–5 minutes, or until apples are tender.
Slice pork and serve with apples.
Nutrition information per serving: 374 calories; 7 g fat; 2 g saturated fat; 64 mg cholesterol; 414 mg sodium; 26 g carbohydrate; 2 g fiber; 21 g sugar; 23 g protein