Pork Tenderloin & Apple Sauté

Name: Pork Tenderloin & Apple Sauté
Yield: 4 servings
Cuisine: American
Ingredients: 400 grams Pork tenderloin; 150 grams Apple (Fuji); 50 grams Green beans; 2 tbsp Olive oil; 1 dash Salt and black pepper; 2 tbsp Cake flour (or more as needed); 200 ml Water; 1 tsp Chicken bouillon granules (consommé); 100 ml White wine; 180 ml Uncooked white rice; 40 grams Rizonni (or Spaghetti); 10 grams Unsalted butter; 400 ml Water; 2 tsp Chicken bouillon granules (consomme); 30 grams Dried cranberries; 2 tbsp Sliced almonds; 1 stalk Green onion

cookpad.japan @cookpad_jp

I wondered what I could make using my favorite combination of pork tenderloin and apples, and invented this recipe.

Step 5: The cooking time is approximately until scum starts to form on the surface.
Instead of green onion, you can garnish with parsley.
Step 10: If you can't fit all the meat in the pan at one time, you can cook it in two batches.
If using consommé, decrease the amount. Recipe by Akane

I wondered what I could make using my favorite combination of pork tenderloin and apples, and invented this recipe.

cookpad.japan @cookpad_jp

I wondered what I could make using my favorite combination of pork tenderloin and apples, and invented this recipe.

Saved

Ingredients

4 servings

400 gramsPork tenderloin
150 gramsApple (Fuji)
50 gramsGreen beans
2 tbspOlive oil
1 dashSalt and black pepper
2 tbspCake flour (or more as needed)
200 mlWater
1 tspChicken bouillon granules (consommé)
100 mlWhite wine
Cranberry Rice
180 mlUncooked white rice
40 gramsRizonni (or Spaghetti)
10 gramsUnsalted butter
400 mlWater
2 tspChicken bouillon granules (consomme)
30 gramsDried cranberries
2 tbspSliced almonds
1 stalkGreen onion

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Steps

1

Make the pilaf. Place the sliced almonds in a pot and roast until browned. Remove.
2

Add butter to the pot and once it has melted, add the rizonni pasta (or broken up spaghetti) and cook on medium heat until golden.
3

Add the rice and completely coat with the oil as it cooks.
4

Add the water, bouillon, and dried cranberries. Bring it to a boil on high heat.
5

Once boiling, lower the heat to low and let it cook for 15-20 more minutes. Once the liquid has evaporated, add the diagonally sliced green onion and the almonds from Step 1. Mix everything together.
6

Wash the apple well, remove the seeds, and cut into 1cm cubes. (You can remove the skin if you want.) Rinse the green beans and cut them in half diagonally, lengthwise.
7

Slice the tenderloin into 1 cm thick slices. Season both sides with salt and black pepper.
8

Dust both sides with flour and shake off any excess.
9

Heat 1 tablespoon of olive oil in a frying pan on medium-high heat. Add the apples from Step 6 and cook for 2 minutes, then remove.
10

Add another tablespoon of olive oil to the same frying pan and cook the tenderloin until both sides have become browned. Remove.
11

Pour in the wine and cook off the alcohol. Add the water, bouillon, and green beans. Then add the apples and bring to a boil. Once boiling, lower the heat to medium and simmer for 5 minutes.
12

Add the tenderloin from Step 10 to heat it up again. Once the sauce thickens, taste it and adjust with salt and black pepper as needed. It's done.
13

Serve on a dish with the cranberry rice from Step 5.