Pan Seared Pork Tenderloin with Apples and Potatoes
Ingredients
The main dish
-
1
pound
pork tenderloin
-
2
tablespoon
olive oil
-
¼
cup
flour
-
1
large
apple
-
2
medium
potatoes
-
½
bulb
fennel
-
1
small
onion
-
1
large
carrot
-
1
cup
chicken stock
-
2
tablespoon
butter
Seasonings
-
to taste
sea salt
-
to taste
black pepper
-
½
teaspoon
onion powder
-
½
teaspoon
garlic powder
Instructions
- Heat olive oil in a deep saute pan or skillet over medium-high heat.
- Dredge pork slices in seasoned flour and sauté in the hot pan for 2-3 minutes on each side, then remove from the pan.
- Add more oil if needed, then add potatoes, fennel, onions, and carrots to the pan, seasoning with salt and pepper, and sauté for 5-7 minutes until onions caramelize.
- Add apples to the pan and cook for 2 minutes.
- Return the pork to the pan with ½ cup of chicken stock, cover, and reduce heat to medium, cooking for 6-8 minutes until potatoes are fork-tender and pork reaches 165°F.
- If needed, add more chicken stock for sauce.
- Make a beurre manie by mixing butter with flour and add it to the sauce to thicken.
- Garnish with chopped fennel leaves before serving.
Nutrition Facts (estimated)
Servings
2
Calories
595
Total fat
23g
Total carbohydrates
38g
Total protein
56g
Sodium
343mg
Cholesterol
151mg
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