Baked Pork and Apples
This is a sponsored post written on behalf of SheSpeaks/Smithfield at Walmart. As always, the recipe is delicious and all opinions are my own.
Fall is in the air! Our few trees are finally turning, we aren’t running the air conditioner and I’ve pulled out the long sleeves and close-toed shoes. (Ok, I’m a little sad about the close-toed shoes, I love “sandal season”) And we’re pulling out the fall recipes! Caramel Apple Cider, Chili and Taco Soup, are a few of our fall favorites. This year we’re adding a new recipe, Baked Pork and Apples, to the list.
This recipe is super easy and cooks in a single skillet (or baking pan) so not a lot of dishes to mess with. Pork always pairs well with fruit but this is the perfect time of year for apples and apple cider. I recommend a good baking apple, like Granny Smith. They hold up well when baked and add just the right amount of sweetness to the pork.
For my recipe I used Smithfield All Natural Fresh Pork Tenderloin from Walmart. I love the tenderloin. It’s lean, flavorful, and tender every time. Smithfield All Natural Fresh Pork is my prefered brand. They proudly raise their animals in the USA, partnering and supporting regional farm families across the country. Steroids, hormones or artificial ingredients are never added to their products. All Natural means just that. I was thrilled to find this as a new item at my local Walmart.
The tenderloin package contains two tenderloin. Using them both, this recipe should easily feed about eight people, maybe only six if they’re REALLY hungry. If you don’t need quite that much, only use one of the tenderloin and save the rest for another recipe. This list of ingredients is easily divided and just as good.
Here’s the Recipe:
- 2-3 lb Smithfield All Natural Fresh Pork Tenderloin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground sage
- 2 Tbsp brown sugar (packed)
- 2 tsp apple cider vinegar
- 2 tsp olive oil
- salt and pepper to taste
- 5-6 medium baking apples
- 2 Tbsp butter
- 1/2 cup apple cider (or chicken broth)
- large oven-proof skillet (I used cast iron)
I cut the (2) tenderloin into 4 pieces. They just fit better into my skillet.
Wash (and peel, if desired) apples
Core and cut into 8 slices each
In a small bowl, make a paste by mixing onion, garlic, sage, brown sugar and apple cider vinegar
Preheat oven to 375 degrees
Heat olive oil in skillet over medium heat
Salt and pepper tenderloin
Add to skillet and brown on all sides, about 5 minutes
Spoon herb paste on each piece of meat, making sure to get all sides
Add apples to skillet and bake in preheated oven
Bake about 30-40 minutes or until internal temperature of each piece reaches at least 160 degrees
*Check apples after about 30 minutes and carefully remove if they are tender. Cooking them too long can turn them to mush*
When pork is done, remove from oven and allow to rest about 15 minutes before slicing
While pork is resting, place skillet over medium heat and de-glaze pan with 1/2 cup apple cider
*To de-glaze – place pan over medium heat. Add liquid while whisking, loosing all the flavorful bits from the bottom of the skillet*
Allow to simmer and reduce slightly
Whisk in butter and pour over pork after sliced
Serve immediately
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- 2-3 lb Smithfield All Natural Fresh Pork Tenderlion
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground sage
- 2 Tbsp brown sugar (packed)
- 2 tsp apple cider vinegar
- 2 tsp olive oil
- salt and pepper to taste
- 5-6 medium baking apples
- 2 Tbsp butter
- 1/2 cup apple cider (or chicken broth)
- large oven-proof skillet (I used cast iron)
- Wash (and peel, if desired) apples
- Core and cut into 8 slices each
- In a small bowl, make a paste by mixing onion, garlic, sage, brown sugar and apple cider vinegar
- Preheat oven to 375 degrees
- Heat olive oil in skillet over medium heat
- Salt and pepper tenderloin
- Add to skillet and brown on all sides, about 5 minutes
- Spoon herb paste on each piece of meat, making sure to get all sides
- Add apples to skillet and bake in preheated oven
- Bake about 30-40 minutes or until internal temperature of each piece reaches at least 160 degrees
- *Check apples after about 30 minutes and carefully remove if they are tender. Cooking them too long can turn them to mush*
- When pork is done, remove from oven and allow to rest about 15 minutes before slicing
- While pork is resting, place skillet over medium heat and deglaze pan with 1/2 cup apple cider
- *To deglaze – place pan over medium heat. Add liquid while whisking, loosing all the flavorful bits from the bottom of the skillet*
- Allow to simmer and reduce slightly
- Whisk in butter and pour over pork after sliced
- Serve immediately
- I cut the (2) tenderloins into 4 pieces. They just fit better into my skillet.
- *Check apples after about 30 minutes and carefully remove if they are tender. Cooking them too long can turn them to mush*