This recipe is to die for! One of my favorites, it’s easy to make but always impresses my guests!
Makes 6 to 8 servings. You will need:
Two 1/4 pound boneless pork tenderloins, fat trimmed, 3 small garlic cloves each cut into 10 slivers, 1 tsp fineley chopped fresh rosemary plus more for garnishing, 1/2 tsp dried thyme, 1/2 tsp salt, 1/2 tsp black pepper, 4 tbsp unsalted butter divided, 3 tbsp honey, 4 Granny Smith apples unpeeled, corked and cut into 1/2 inch thick wedges, 1 tbsp cider vinegar, 2 tbsp brown sugar.
Preheat oven to 375f. Lightly oil a large roasting pan. The tenderloin I buy comes with string around it but if yours doesn’t use kitchen twine to make a criss-cross pattern around both tenderloins. You can also use un-waxed dental floss to do this.
Roll the garlic slivers in the rosemary to coat them. Using the tip of a sharp knife, pierce 15 slits in each tenderloin and insert a rosemary coated sliver in each slit.
Combine the salt, pepper, thyme and any left over rosemary and rub all over the tenderloins.
Heat 1 tbsp of butter in a large nonstick skillet over medium-high heat. Add the pork and cook turning occasionally, until seared on all sides, turning it a nice golden color. About 4-5 minutes.
Add the remaining butter and the honey and cook, turning the tenderloins occasionally until the mixture has turned to a glaze about 4 minutes.
Transfer the tenderloins to the rosting pan and drizzle the glaze on top. Toss the apples, vinegar and brown sugar in a bowl then put the apples around the tenderloins.
Bake until thermometer reads 145f for medium rare (about 20 minutes), or leave it in longer for well done. Transfer the tenderloin and apples to a serving platter covering with aluminum foil while making the sauce.
Place the roasting pan over high heat on the stove. Add 1/4 c water and bring to a boil scraping up any browned bits in the pan. Boil until reduced by 1/2 about 3 minutes.
Remove kitchen string from the tenderloins and carver them into 1/2 inch thick slices. Pour the sauce over the tenderloins and apples, garnish with fresh rosemary and enjoy!
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