Cider-Soaked Pork Tenderloin with Sautéed Apples & Leeks

I decided to experiment again in the kitchen, and boy was it good! I took two recipes and melded into one awesome dish! We had it as it, but you could add salad or rice or potatoes on the side. Enjoy!

Cider-Soaked Pork Tenderloin with Sautéed Apples & Leeks
Prep time 10 minutes
Cook time 30 minutes
Yields 2 servings stand-alone, 4 servings with sides

1 pork tenderloin
2 tbsp olive oil
salt and pepper to taste
1-2 tsp fresh thyme
1 cup apple cider

1 tbsp olive oil
1-2 gala or other tart apples, chopped
1-2 leeks, finely sliced
1 tbsp honey
1 tsp red wine vinegar

Rub pork tenderloin with oil, salt, and pepper. Transfer to oven-safe dish. Sprinkle fresh thyme on top, and pour apple cider into dish. Bake at 400F for 30-40 minutes until pork is cooked through, 145-155F internal temperature.

Meanwhile, sauté leeks in olive oil until soft. Add apples an sauté another 3-4 minutes until apples start to soften. Add honey and red wine vinegar, sauté until honey melts.

Remove pork from oven, transfer to cutting board, and cover with tinfoil for 10 minutes. Discard apple cider leftovers. Slice and serve with leek and apple mixture.

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2 thoughts on “Cider-Soaked Pork Tenderloin with Sautéed Apples & Leeks

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