Wednesday, November 11, 2009

Pork with Rosemary, Apples, & Spiced Pecan Vinegar



I'm a flavored oil and vinegar junkie. Part of the reason I wanted an open shelving/lazy susan system in the kitchen was so I could house these treasures where they are accessible and at the ready to provide inspiration. Don't you hate it when you find some aged (aka spoiled) treasure in the depths of your cupboards, unopened, and unloved?

One of my personal clients requested a Pork Tenderloin with Rosemary and Apple dish for today. So I took a spin on the lazy susan when I was packing panty items, and saw a beautiful, unopened bottle of Cuisine Perel Spiced Pecan Vinegar. The recipe I created, smelled and tasted amazing, so I figured I better write down what I did - because if she asks for it again, I may only vaguely recall what I did.

Pork Tenderloin with Rosemary, Apples, and Spiced Vinegar

Marinade:

1 T. Cuisine Perel Spiced Pecan Vinegar
1 T. Fresh Rosemary, chopped
2 T. extra virgin olive oil

1 pork tenderloin, silverskin removed

Combine marinade ingredients in small bowl and pour over pork in a shallow dish, season with salt and pepper, then turn to coat. Cover and refrigerate while you prep the rest of the recipe.

1 T. unsalted butter
3 Fuji Apples, peeled, cored and diced, and tossed with 1 T of fresh lemon juice
1 T. fresh rosemary, chopped
1 T. Cuisine Perel Spiced Pecan Vinegar
1 1/2 c. fresh apple cider, divided

Preheat oven to 400 degrees.

Melt butter in large skillet, then add apples, fresh rosemary, and Spiced Pecan Vinegar, and toss for a few minutes until apples are semi-soft. Add 1/2 c. cider, cook until most of the cider evaporates, then remove apples from pan and set aside.

Reheat skillet with 2 teaspoons of extra virgin olive oil over medium high heat until oil shimmers. Add pork and brown until a nice crust forms on all sides. Add 1/2 c of cider to the skillet, then move it to the oven to finish cooking the pork - 15-20 minutes until reaches 150 on instant read thermometer. (don't tell my mom, but your pork should be slightly pink).

Remove pork to rest. Return skillet to medium-high heat, deglaze the pan with about 1/2 c. cider, then re-add the apples and toss to coat and reheat,

Slice pork on the diagonal and serve alongside the apples. Garnish with fresh rosemary sprigs.

2 comments:

  1. yum. What is it about apples and pork together? I want that vinegar!

    Charity
    http://www.forlifepersonalchef.com

    ReplyDelete
  2. OMG...the flavors in this sound amazing and the entire dish looks simply fabulous!!!

    ReplyDelete

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