- 1 pork tenderloin split into 2
- 2 cloves garlic, peeled and cut into slivers
- Salt and pepper
- 2 teaspoons ground cumin
- 2 Tbsp canola or any cooking oil you use
- 1 cup of chicken or beef broth
- 1 cup dry white wine (you can substitute with apple brandy or apple cider)
- 2 medium sized apples, peeled, cored, and sliced
- Preheat your oven to 400° F. With the tip of a sharp
knife, make deep little slits all over the tenderloin and insert the
garlic slivers. Season the entire tenderloin with the salt, pepper and cumin. Feel free to cut your tenderloin in half or quarters if it's too big for your skillet or roasting pan and to make it easier to handle when searing.
- Heat the oil in a skillet on medium high heat and sear the tenderloin well on all sides. When you searing the outside of the tenderloin, you're making a golden brown crust on the meat to seal in all the juices.
- Remove the tenderloins from the skillet (do not discard the juices in the skillet) and place in a roasting pan. Add the broth and white wine (or substituted liquid) to the roasting pan and cook in the oven at 400°F for 10 minutes.
- After you've placed the tenderloins in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin. Cook until the apples are soft. Once soft, remove the apples from the pan and set them aside, making sure to save the juices that are in the pan.
- After the tenderloins have cooked in the oven for 10 minutes remove them from the oven. Remove the tenderloins from the pan to a cutting board, cover with aluminum foil and let rest for 10 minutes. The tenderloins will continue to cook while they sit. While the pork is resting, pour the roasting pan juices into the skillet and boil everything on high heat for 5 to 10 minutes to reduce the liquid to gravy like consistency. This time will vary depending on how much liquid if left after roasting the pork loin.
- Slice the tenderloins and serve with the apples and pan sauce and enjoy!
- Adding cinnamon, anise, nutmeg or even brown sugar while cooking your apples will give you more layers of flavor and a slightly sweeter note.
- Besides garlic, fresh herbs can also be stuffed into the slits of the tenderloin. Herbs like rosemary or winter and summery savory go really well with pork.
- Seasoning mixes and spices like paprika can also be used besides salt, pepper and cumin on the tenderloin. And, don't be afraid to marinate your pork loin the night before either!