Roasted Pork Tenderloin with Glazed Pinata Apples
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Time
prep 0:30
total 0:30
Ingredients
| 1 | each Pork Tenderloin (roughly 1 pound) | | 10 | sage leaves | | 1 tsp. | Chopped Savory | | 1 tsp. | Dijon Mustard | | 2 | Pinata Apples, sliced in 6th’s | | 2 tbsp. | whole Butter | | 1/2 cup | water | | 3 tbsp. | White Sugar | | 2 tbsp. | Kosher Salt | | 2 tbsp. | olive oil | | 1/4 cup | bourbon |
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Instructions
Preheat oven to 375°F. Rub Dijon mustard, salt and savory on the pork tenderloin. In a sauté pan on medium heat, sauté the tenderloin in olive oil until golden brown on all sides, place in oven for 12 minutes.
In a separate pan, simmer the sugar and water until almost dry, a caramel should begin to form, add the butter and apples and glaze them evenly, add the bourbon and sage, cook until dry.
Serve apples as a side with the sliced tenderloin.
Author's Comments
Gourmet appetizer created by Chef Jason Wilson of Crush restaurant in Seattle using Washington-grown Pinata apples.
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