Ready in just over 30 minutes, our pork tenderloin is a mouthwatering and elegant option that will switch up your regular dinner routine.
Prep Time: 20 minutes
Cook Time: 12 minutes
Yield: 4 servings
- 600 g / 1 1/2 lbs pork tenderloin, trimmed
- 56 g / 4 tbsp Mirage margarine
- 3 g / 1 tbsp fresh rosemary, finely chopped
- 20 g / 1 tbsp Dijon mustard
- 1 g / 1/4 tsp fine sea salt
- 1 g /1/4 tsp black pepper
- 1 medium red onion, sliced
- 1 large apple, sliced (firm, tart apples such as granny smith or gala work well)
- 14 g / 1 tbsp brown sugar
- 15 ml / 1 tbsp apple cider vinegar
- 60 ml / 1/4 cup water
- Preheat oven to 375℉ (190℃).
- In a small bowl, melt 1 tablespoon (14 grams) of Mirage margarine. Stir in the rosemary, mustard, salt and pepper, and rub mixture over pork tenderloin.
- Place 1 tablespoon (14 grams) of Mirage margarine in an ovenproof skillet over medium-high heat. When pan is hot, sear tenderloin for about 3 minutes on each side (the tenderloin may need to be cut in half if it is too long to fit in the skillet).
- Place skillet in oven and roast until the internal temperature of the pork reaches 145℉ (63℃) on a thermometer inserted into the thickest part, for about 10 – 12 minutes. Cover tenderloin with foil and set aside to rest.
- Meanwhile, in a separate skillet melt 2 tablespoons (28 grams) Mirage margarine. Add sliced onions and sautée for 3 minutes. Add apples and cook for 5 minutes more. Stir in brown sugar, vinegar, water, and any drippings from the pork skillet. Cook for another 2 minutes and season with salt and pepper, to taste.
- Slice pork into 1/2-inch (1.3 centimetres) medallions and serve on a platter over the apples and onions.
- Other fresh or dried fruits can easily be substituted for the apples – pears, plums, or even dried apricots would work well. If using dried fruit increase water to 1/2 cup.