Heighten the flavor of holiday gatherings


Apple wedges, apple cider and brown sugar add fall flavor to this pork tenderloin.

Apple wedges, apple cider and brown sugar add fall flavor to this pork tenderloin.
Photo by: familyfeatures.com



Family Features



Food that tastes as good as it looks is one of the many holiday traditions observed by many hosts. Take seasonal dishes like pan-roasted pork tenderloin with roasted vegetables and apples to the next level with kitchen equipment like Anolon Accolade Cookware that helps make those crave-worthy meals truly shine. By combining the savory taste of pork with sweet apples for classic complementary flavors, you can serve up a classic main course with a bit of a spin. Find more holiday recipes at anolon.com.






Yield: 4 servings



1 tablespoon olive oil


1 pork tenderloin (8 ounces), cleaned


Salt, to taste


Pepper, to taste


3 carrots, peeled and cut into pieces


2 apples, cut into wedges


4 baby bliss potatoes, halved


1 leek, cleaned and halved


3 cups apple cider


1/4 cup apple cider vinegar


1/4 cup brown sugar



  • Heat oven to 400 F. Heat saute pan over medium-high heat; add olive oil. Season pork tenderloin with salt and pepper, to taste, and sear on all sides until brown.


  • In same pan, add carrots, apples, potatoes and leek. Reduce heat to medium and cook 3 minutes until vegetables have some color.


  • Deglaze pan with apple cider, apple cider vinegar and brown sugar.


  • Put pan in oven and cook 15 minutes. Remove pan from oven.


  • Remove pork from pan and let rest on cutting board. Put saute pan with vegetables and liquid back in oven 3 minutes until liquid is reduced and syrupy. Vegetables should be well glazed when finished.


  • Slice pork and plate. To serve, place glazed vegetables and pan drippings over meat.


    (Source: Chris Scott, Anolon Cookware)




    printer friendly version | back to top






    Top Things to Do in the Golden Triangle This Weekend



    Follow Us:

    Follow Us on Facebook

    Follow Us on Twitter

    Follow Us via Email