Pork Tenderloin With Sautéed Apples
Note: Panko breadcrumbs are larger and lighter than the traditional crumb, which could be substituted. From “Siriously Delicious,” by Siri Daly.
• 1 tsp. minced garlic
• 3 tbsp. unsalted butter, divided
• 1 c. panko breadcrumbs (see Note)
• 1/2 tsp. ground cumin
• 1 (1-lb.) pork tenderloin, trimmed
• 1/2 tsp. light brown sugar
• 1/2 tsp. black pepper
• 1 tsp. kosher salt, divided
• 2 Fuji apples, chopped
• 2 shallots, sliced
• 1 c. spiced apple cider
• 3 tsp. apple cider vinegar
• Hot cooked rice
• Sour cream, optional
• Fresh thyme sprigs, optional
Preheat oven to 400 degrees. Place garlic and 1 tablespoon butter in large nonstick skillet over medium-high. Cook until garlic starts to brown, 2 to 3 minutes. Add breadcrumbs and cumin, and cook, stirring often, until breadcrumbs are golden brown, 3 to 4 minutes. Transfer to shallow dish, and let cool for about 5 minutes.
Sprinkle the pork with brown sugar, pepper and 1/2 teaspoon salt. Roll pork in breadcrumb mixture, pressing to adhere. Place on rack over rimmed baking sheet, and bake until a thermometer inserted in thickest portion registers 145 degrees, about 25 minutes. Remove from oven, and let rest for about 10 minutes before slicing.
Meanwhile, heat 1 tablespoon butter in large nonstick skillet over medium-high. Add apples and shallots, and cook, stirring occasionally, until apples start to brown and soften, about 15 minutes. Add cider, vinegar and remaining 1 tablespoon butter and 1/2 teaspoon salt to skillet; cook until apples are tender-crisp and sauce is creamy, about 2 minutes. Serve the pork and apples over rice; dollop with sour cream and sprinkle with fresh thyme, if desired.