Pork Tenderloin with Bourbon Apples
Prep Time: 10 minutes Cook Time: 40 minutes Yield: 2-4 servings
- 2oz vegetable oil
- 1 pork tenderloin
- 4-6 slices of Witt’s Pumpkin Spice Apples
- 2oz Bourbon
- 1oz brine from the jar
- 1oz brown sugar
- Heat the oil in a wide skillet over medium high heat. While the oil heats, pat the pork dry and sprinkle with salt and pepper. Once the oil is shimmering and moves very easily in the pan add the pork and begin searing it. About 5 minutes on a side or until the internal temperature reaches 145F.
- While the pork sears, cut the apple wedges in half crosswise.
- Once the pork is cooked, set it aside and cover it loosely with foil to rest.
- Add the apples to the pan and toss lightly to coat them with the residual oil and begin toasting. When the apples start to take on color, remove the pan from the heat and add the brine and bourbon, then return to the heat and scrape the pan vigorously with a wooden spoon to deglaze.
- Add the brown sugar and cook until the sugar is dissolved and the liquid is thick.
- Slice the pork and use the apples to dress it. Goes great with potatoes in almost any form.