How Long To Cook 1.5 Lb Pork Tenderloin In Oven At 350

We love pork tenderloin for its versatility. With some uncomplicated tweaks, it can function as a quick weeknight dinner or every bit a fancy-ish meal to serve for a special occasion. This Skillet Pork Tenderloin with Apples and Potatoes works either way. It's simple to ready, simply the flavors are bold and information technology looks absolutely gorgeous when it comes out of the oven.

This Skillet Pork Tenderloin with Apples and Potatoes uses a combination of sweet and savory ingredients that play nicely off the saltyness of the pork itself. The marinade for this recipe is a simple mix of stale herbs, with a little bit of kick from the peppers and some added sweetness from the apple cider.

Pork tenderloin is a lean, and relatively cheap, cut of pork. Even so some people remember that it can be as well dry. By searing off the pork tenderloin first, nosotros are able to give it a gorgeous color that volition proceed to darken in the oven. This technique likewise helps to go on the pork from drying out as it finishes cooking in the oven, since all the juices get locked in during the sear.

And then nosotros pair the pork with the crispy potatoes, soft apples and sugariness roasted shallots to residue out the meaty bites of the pork tenderloin itself.

For the apple, nosotros prefer a honeycrisp, pinkish lady or similarly vivid, crisp apple. This brings a lovely acidity to the sweetness of the apple cider and roasted shallots

How to Brand Skillet Pork Tenderloin with Apples and Potatoes

First we first by marinating the pork in a combination of apple cider, minced garlic, dijon, honey, cumin, thyme, salt, black pepper and optional red pepper flakes. While marinating the pork is not entirely necessary to maintain its juicyness or flavor, in this case, information technology helps to marry the apple tree cider flavor more deeply into the pork.

Let it marinate for at least 2 hours up to overnight.

Next, nosotros volition sear off the tenderloin to trap all the juices within. You want to exercise this over medium high estrus, with a little bit of oil in a heavy bottomed pan. A bandage-iron skillet is good here, and then that you can transfer it to the oven directly. Make sure to get a good colour on all side of the pork before removing it to a plate.

Because the vegetables will take a flake longer to cook in the oven than the pork will to cease cooking, we'll let the pork sit on a plate for about 15 minutes while we beginning cooking the veggies.

The potatoes, apples and shallots can all go added into the skillet the pork was seared in with a couple tablespoons of apple cider marinade to deglaze the pan and tie everything together. Add a sprinkle of salt to taste.

Once the vegetables have started to soften, nosotros remove them from the oven and nestle the pork in the heart. Go on roasting for about xv more than minutes, until the pork is cooked to about 140 F.

Remove the skillet from the oven when the pork is washed cooking and let it balance for a few minutes before slicing and serving.

Skillet Pork Tenderloin with Apples and Potatoes

Prep Time: 15 minutes

Marinating Time: two hours to overnight

Cook Time: 30 minutes

Full Time: 45 minutes (plus marinating time)

Makes 3-4 servings

Ingredients

1 pork tenderloin

1 cup apple cider

1 clove garlic, minced

1 tablespoon dijon mustard

1 tablespoon honey

1/2 teaspoon cumin

one/2 teaspoon thyme

1/2 teaspoon salt

1/iv teaspoon black pepper

Red pepper flakes, optional

1 tablespoon olive oil

1 medium apple, sliced thinly

1/2 lb babe potatoes, halved

1 shallot, sliced thinly

Table salt, to taste

Instructions

In a small bowl or ziploc bag, combine the apple cider, minced garlic, dijon, beloved, cumin, thyme, common salt, blackness pepper and optional ruby pepper flakes. Stir well and nestle the pork tenderloin in the marinade, making sure it's well coated. Identify in the refrigerator and permit sit down for at least 2 hours or overnight.

Preheat the oven to 400 F.

Heat a cast fe skillet over medium loftier heat. Add the olive oil and sear the pork tenderloin for one-2 minutes per side. Remove from the heat and place the tenderloin on a plate.

In the hot skillet, add two-3 tablespoons of the pork marinade along with a tablespoon or so of h2o - it should bubble up. Utilize this to deglaze the pan by stirring and scraping up all the flavorful bits from the pork. Add together the baby potatoes, apples and shallots to the skillet and stir in the marinade and deglazing liquid. Sprinkle with a bit of salt and pepper. Identify in the oven and roast for 15 minutes.

Remove the skillet from the oven and stir the vegetables. Move them to the sides a bit to make room for the tenderloin, so nestle the pork in the skillet and put back in the oven for fifteen-20 minutes until the pork reaches 140 F on a meat thermometer. Remove from the oven and tent it with aluminum foil to permit it rest for 5 minutes. Slice the pork and serve with the roasted vegetables.