Honey Roast Pork Tenderloin with Apples

Honey Roast Pork Tenderloin with Apples

Adapted from Simply Divine – serves 6-8

Two 1 1/4-lb. boneless pork tenderloins, fat trimmed
3 garlic cloves, cut into small slivers
1 tsp rosemary, finely chopped (additional for garnish)
1 T thyme, finely chopped
1/2 tsp salt
1/2 tsp pepper
4 T unsalted butter, divided
3 T honey
4 Granny Smith apples, unpeeled, cored & cut into 1/2-inch wedges
1 T cider vinegar
1 1/2 T light brown sugar

• Preheat oven to 375°F and position rack in center of oven.
• Fold thin end of tenderloin underneath and secure with kitchen twine to ensure even cooking.
• Roll garlic slivers in rosemary,then using a small, sharp knife, pierce the tenderloins and place the coated garlic inside each slit.
• Combine left over rosemary, thyme, salt, and pepper and rub all over tenderloin.
• Heat 1 T of butter in pan over medium-high heat and sear pork on all sides, about 5 minutes.
• Add the remaining butter and honey and cook, turning occasionally until the mixture has reduced to a glaze, about 5 minutes.
• In a bowl, toss together the apples, vinegar, and brown sugar.
• Spread apples aside tenderloins in roasting pan, and place in oven.
• Cook for about 20 minutes, or until an instant read thermometer in the center of the tenderloin reads 145°F.
• Transfer the pork and apples to a platter and cover with aluminum foil.
• Place the roasting pan over high heat, add 1/4 cup of water and bring to a boil, scraping down any browned bits.
• Boil for just a few minutes until reduced by half (careful, as this can easily burn).
• Remove kitchen twine, slice tenderloins, pour sauce over top, and garnish with rosemary. Serve immediately.