Roasted Pork Tenderloin, Apples and Shallots for a Weekday Fall Feast

To start, place sweet apple and shallot wedges on a baking sheet, toss with a little oil and salt, and cook until tender, sweet and nicely browned. Adding a splash of balsamic vinegar about 10 minutes before the end gives them a slightly tart glaze.

While the apples and shallots cook, your hands are free to coat a lean pork tenderloin with mustard and herbs, then sear it in an ovenproof skillet on the stovetop. This skillet then pops into the oven until the pork reaches a redden inside, still juicy, at 145 degrees. When the pork is done and resting on a cutting board, you put the pan back on the heat to create a simple sauce: add a little stock or water to dissolve any browned bits left in the pan, then whisk in the mustard, balsamic vinegar and honey.

Back on the griddle, you add handfuls of spinach leaves and most of the hot sauce to the roasted apples and balsamic-glazed shallots, and mix. This takes away the raw edge of the spinach leaves, but keeps their essence fresh like a warm spinach salad.

This gorgeous mix is ​​served topped with herb-crusted slices of pork and drizzled with leftover pan sauce for a weekday-friendly meal that will make you happy whether it’s fall or, as I call it, the start of winter. roasting season.

Roasted pork tenderloin with apples, shallots and spinach

Storage: Refrigerate leftovers for up to 3 days.

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• 3 large shallots
• 2 large unpeeled sweet red apples (1 1/4 pounds total), such as Honeycrisp or Gala
• 3 tablespoons olive oil, divided
• 2 tablespoons balsamic vinegar, divided
• 1 tablespoon chopped fresh thyme leaves
• 1 tbsp chopped fresh sage leaves
• 1/4 teaspoon fine salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 3 teaspoons Dijon mustard, divided
• One pork tenderloin (1 1/4 pounds) without silver skin
• 1/3 cup no salt added chicken broth or water
• 1 teaspoon of honey
• 3 cups (3 ounces) baby spinach

Position the racks in the middle and lower third of the oven and preheat to 425 degrees. Halve and peel the shallots, then cut each half lengthwise into three wedges so that each wedge retains a bit of the pit to hold it together. You will end up with 18 shallot wedges. Core the apples, then cut each apple into 12 wedges, so you have 24 wedges in total.

Place the apple and shallot wedges on a rimmed baking sheet. Toss with 1 tbsp of oil and roast for 10 minutes on the middle rack, then toss and continue to roast for another 10 minutes. Drizzle with 1 tbsp balsamic vinegar, toss to coat, and return to oven for an additional 10 minutes, or until apples and shallots are tender, browned in spots, and glazed nicely.

While the apples and shallots roast, in a small bowl, combine the thyme, sage and 1/4 tsp salt and pepper. Rub 1 teaspoon mustard all over the pork, then sprinkle the herb mixture over it, pressing it down to adhere.

In a large ovenproof skillet over medium-high heat, heat 2 tablespoons of oil until simmering. Add pork and cook until browned on both sides, about 2 minutes per side. Transfer the skillet to the oven and cook until the meat reaches an internal temperature of 145 degrees and is slightly reddened in the center, 15 to 18 minutes. (When adding the skillet to the oven, transfer the baking sheet with the apples and shallots to the lower rack, if necessary.)

Transfer the pork to a cutting board to rest and return the pan to the stove (remember the handle will be hot). Add the chicken broth or water to the pan and heat over high heat, scraping up any bits in the pan with a spoon, until the liquid is reduced by half, about 2 minutes. Reduce the heat to medium-low and stir in the remaining 1 tbsp balsamic vinegar, 2 tsp mustard and honey. Taste and season with additional salt and pepper, if desired.

When the apples and shallots are cooked, remove the baking sheet from the oven and add the spinach to the sheet and all but a few tablespoons of sauce from the pan. Stir to combine, allowing spinach to wilt somewhat.

Thinly slice the pork and serve over the vegetable and apple mixture, drizzled with the remaining sauce.

Per serving (about 5 ounces of pork and 1 cup mixed vegetable and apple), based on

Calories: 330; Total fat: 14 g; Saturated fat: 2g; Cholesterol: 93mg; Sodium: 338mg; Carbohydrates: 19g; Dietary fiber: 3g; Sugar: 13g; Protein: 31g

This analysis is an estimate based on the available ingredients and this preparation. It should not replace the advice of a dietitian or nutritionist.

From cookbook author and registered dietitian nutritionist Ellie Krieger.

Tested by Jim Webster; questions by e-mail to [email protected].

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