Recipe of Perfect Pork Tenderloin & Apple Sauté

Hello everybody, it is Jim, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Prepare Award-winning Pork Tenderloin & Apple Sauté. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Pork Tenderloin & Apple Sauté, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork Tenderloin & Apple Sauté delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork Tenderloin & Apple Sauté is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can have Pork Tenderloin & Apple Sauté using 18 ingredients and 13 steps. Here is how you can achieve that.

I wondered what I could make using my favorite combination of pork tenderloin and apples, and invented this recipe. Step 5: The cooking time is approximately until scum starts to form on the surface. Instead of green onion, you can garnish with parsley. Step 10: If you can't fit all the meat in the pan at one time, you can cook it in two batches. If using consommé, decrease the amount. Recipe by Akane

Ingredients and spices that need to be Prepare to make Pork Tenderloin & Apple Sauté:

1. 400 grams Pork tenderloin
2. 150 grams Apple (Fuji)
3. 50 grams Green beans
4. 2 tbsp Olive oil
5. 1 dash Salt and black pepper
6. 2 tbsp Cake flour (or more as needed)
7. 200 ml Water
8. 1 tsp Chicken bouillon granules (consommé)
9. 100 ml White wine
10. Cranberry Rice
11. 180 ml Uncooked white rice
12. 40 grams Rizonni (or Spaghetti)
13. 10 grams Unsalted butter
14. 400 ml Water
15. 2 tsp Chicken bouillon granules (consomme)
16. 30 grams Dried cranberries
17. 2 tbsp Sliced almonds
18. 1 stalk Green onion

Instructions to make to make Pork Tenderloin & Apple Sauté

1. Make the pilaf. Place the sliced almonds in a pot and roast until browned. Remove.
2. Add butter to the pot and once it has melted, add the rizonni pasta (or broken up spaghetti) and cook on medium heat until golden.
3. Add the rice and completely coat with the oil as it cooks.
4. Add the water, bouillon, and dried cranberries. Bring it to a boil on high heat.
5. Once boiling, lower the heat to low and let it cook for 15-20 more minutes. Once the liquid has evaporated, add the diagonally sliced green onion and the almonds from Step 1. Mix everything together.
6. Wash the apple well, remove the seeds, and cut into 1cm cubes. (You can remove the skin if you want.) Rinse the green beans and cut them in half diagonally, lengthwise.
7. Slice the tenderloin into 1 cm thick slices. Season both sides with salt and black pepper.
8. Dust both sides with flour and shake off any excess.
9. Heat 1 tablespoon of olive oil in a frying pan on medium-high heat. Add the apples from Step 6 and cook for 2 minutes, then remove.
10. Add another tablespoon of olive oil to the same frying pan and cook the tenderloin until both sides have become browned. Remove.
11. Pour in the wine and cook off the alcohol. Add the water, bouillon, and green beans. Then add the apples and bring to a boil. Once boiling, lower the heat to medium and simmer for 5 minutes.
12. Add the tenderloin from Step 10 to heat it up again. Once the sauce thickens, taste it and adjust with salt and black pepper as needed. It's done.
13. Serve on a dish with the cranberry rice from Step 5.

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