Tender pork tenderloins rubbed with Chinese Five-Spice brings warm, spicy-sweet flavours to this dish. Sauteed Granny Smith apples combine with pan drippings to make a rich, delicious sauce. Serve with roasted potatoes for a comforting fall meal.
CHINESE FIVE-SPICE POWDER – A blend of five spices – Anise, Cinnamon, Star Anise, Cloves, Ginger, used extensively used in Chinese cuisine, brings warm, spicy-sweet flavors to stir-fries and roasted meats, as well as spice cakes and cookies.
Ingredients
- 2 (1 lb.) pork tenderloins
- 1 tablespoon olive oil
- 2 tablespoons Chinese Five-Spice Powder
- 2 teaspoons unsalted butter
- 2 Granny Smith apples, cored, peeled and cut into 16 wedges
- 1 cup chicken broth
- 2/3 cup apple cider
- ½ teaspoon all-purpose flour
- 2 teaspoons apple cider vinegar
- Salt and freshly ground pepper to taste
Directions
- Pre-heat oven to 425°F degrees.
- Pat the tenderloins dry and season with salt, pepper and Chinese 5 spice. Heat oil in a large ovenproof nonstick skillet over moderately high heat until hot, but not smoking. Brown the tenderloins on all sides about 5 minutes total. Transfer skillet to the preheated oven and roast for 12 to 15 minutes, or until a thermometer inserted diagonally into center of meat registers 155°F. Transfer pork tenderloins to a platter and tent with foil, 10 minutes before slicing.
To make Sauteed Apples and Sauce:
- In the same skillet pork was roasted in, heat butter over medium-high heat. Add apple wedges and sauté until tender and golden brown, stirring occasionally, approx. 5 to 7 minutes. Remove apples from skillet with a slotted spoon.
- In a small bowl add flour and enough chicken stock to make a thin rue. Whisk until combined. To the skillet, add remaining chicken stock and cider. Bring to a boil over high heat. Whisk flour mixture in sauce and boil until thickened and reduced to about 1 cup (approximately 5 minutes). Remove from heat and stir in the vinegar, and any of the juices from the standing pork.
- Season with salt and pepper to taste. Cut meat into ½ inch thick slices and serve topped with apples and sauce and oven-roasted potatoes.
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