1 Video | Photo: Potted Pork Tenderloin with Sweet Onions and Apple Recipe
Ingredients
- 2 pork tenderloins, well-trimmed and cut into large chunks (about 2 1/2 pounds)
- 1 1/2 teaspoons ground fennel or fennel pollen
- Kosher salt and freshly ground black pepper
- Flour, for dredging
- 2 to 3 tablespoons extra-virgin olive oil
- 3 tablespoons butter
- 4 medium onions, cut into thin wedges, root end attached
- 2 medium Macintosh apples, peeled and chopped
- 2 fresh bay leaves
- A few sprigs fresh sage, very thinly sliced
- 1/4 cup calvados
- 1 cup chicken stock or cloudy apple cider
Directions
Season the pork with fennel, salt, and pepper, and dredge in flour. Heat a few tablespoons extra-virgin olive oil, a couple turns of the pan, in a Dutch oven over medium-high heat. Add the pork and brown the meat. Do this in 2 batches if your pot size demands it. Use a little extra oil if necessary for a second batch. Remove the browned meat to a plate and add the butter to the pan. Reduce the heat a bit and add the onions, apples, bay leaves, and sage. Season with salt and pepper and cover the pan to sweat the onions for 12 to 15 minutes, stirring occasionally. Uncover the pot and raise the heat a bit. When the onions start to brown, add the calvados to the pot. Add the stock, slide the pork back in, and simmer to cook through a few minutes more. Serve from the hot pot.
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By jjh 133
Houston, Texas
on March 10, 2013
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Just finished dinner and wanted to say that this was very quick and easy and absolutely divine! That said, I really couldn't taste the apples and may add another next time. Thanks to Rachael!!
By tommybateman
Washington, DC
on January 15, 2012
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This was a quick and easy recipe (extremely, but came out a bit saucy. Way too much liquid in this! It actually MUST be cooked in a dutch oven, but if you follow the recipe to a T, i found it to be more of a stew than a solid dish. GREAT flavors though! Next time, I'll cut the liquid in half.
By SUPERMOM90049
Los Angeles
on December 18, 2011
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I followed the recipe to the minute. The flavors were just OK, but the meat was very dry (we all 6 agreed and WAY TOO MANY onions. I have 4 kids ages 2.5-13 and this is definitely a recipe for a more sophisticated taste pallet than tweens, much less toddlers. I would seer the pork then add it earlier into the onion/apple mixture (maybe 2 onions and 3 apples. The rice was very boring...you could tweek this recipe and it would all be much better. This also takes much more than 30 minutes...unfortunately, I am not a Food Network Star and do not have a household of help chopping!
Read all 13 reviews