Pork tenderloin with crunchy fall apple salsa

An easy and delicious recipe that will surely impress your guests!

Get people talking about this delicious dish! It’s time to level up those appetizers — especially when having guests over. Chef Raquel Fox shows how you can make this quick and simple dish that is sure to get everyone chatting.

INGREDIENTS

Salsa

METHOD

Method:

  1. Finely chop unpeeled apples and pears; place in a bowl.
  2. Stir in lime juice, 1 tbsp (15mL) chopped peppers, garlic, green onions, coriander and salt. Set aside.
  3. In large non-stick skillet, heat oil over medium heat.
  4. Sprinkle pork with black pepper; press into meat.
  5. Add to skillet and cook until lightly and evenly brown, turning often, about 4 minutes.
  6. Add remaining 2 tbsp (25 mL) chopped pepper to skillet along with apple juice; partially cover and bring to boil.
  7. Cook over medium heat, turning meat occasionally, 10 to 12 minutes or until springy to the touch and meat thermometer registers 160°F (70°C).
  8. Remove tenderloins to cutting board and cover to keep warm.
  9. Turn heat to high and whisk mustard into apple juice mixture. Boil, uncovered and stirring often, until sauce is reduced to about 1 cup (250 mL), about 8 minutes.
  10. Thickly slice tenderloins and arrange on platter; spoon a little sauce over top. Pour remaining sauce into gravy boat to serve along with salsa.

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