Uptown Pork Chops and Apple Sauce: Roast Pork Tenderloins with Escalloped Apples

Recipe courtesy Rachael Ray, 2007

Show: 30 Minute MealsEpisode: Last Minute Dining

Recipe categories: Apple, Pork,
more
- Technique : Sauteing , Roasting
- Who's Dining : For a Family
- Season : Fall

Picture of Uptown Pork Chops and Apple Sauce: Roast Pork Tenderloins with Escalloped Apples Recipe

4 Videos | Photo: Uptown Pork Chops and Apple Sauce: Roast Pork Tenderloins with Escalloped Apples Recipe

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Total Time:: 55 min
Prep: 15 min
Cook: 40 min

Yield:: 4 to 6 servings

Level:: Easy

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Ingredients

2 pieces, 1 package, pork tenderloins - ask the butcher to trim them up for you
2 tablespoons extra-virgin olive oil
1 tablespoon grill seasoning
2 teaspoons lemon zest
2 tablespoons fresh chopped thyme leaves
3 tablespoons butter
5 Gala, Honey Crisp or Golden Delicious apples, quartered, cored and sliced
Salt
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 tablespoons sugar

Directions

Heat oven to 425 degrees F.

Coat the tenderloins with olive oil. Combine the grill seasoning, lemon zest and thyme. Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and let juices settle then slice on an angle.

Melt butter in skillet over medium heat and saute apples for 12 to 15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar.

Arrange the apples over the pork to serve.

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Read all 54 reviews

By lkgoduti

Chesapeake, VA

on September 27, 2012
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Super easy! Super delish! Did not have grill seasoning, so made up our own, but still used the lemon zest and fresh thyme. Roasted the pork to 165; was tender and juicy. The apples were extremely easy as well and a huge hit! Highly recommend this!

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By klwatt

on March 30, 2012
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This was delicious!! I used the McCormick Montreal Chicken seasoning as my "grill seasoning;" the lemon zest added a nice tang to it. My sons loved it!

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By marthalove

Hurley, NY

on February 18, 2012
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This recipe was great, very tasty. We all loved it.
This will be on our monthly menu.

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