Observer Recipe: Pork Tenderloin with Roasted Vegetables

Ingredients:

• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1 to 2 pound boneless center-cut pork loin or tenderloin
• Salt and fresh ground pepper
• 1 medium onion, thickly sliced
• 2 carrots, thickly sliced, or a large handful of baby carrots
• 2 stalks celery, thickly sliced
• 3 cloves garlic, smashed
• 3 sprigs thyme (or ½ teaspoon dried)
• 3 sprigs rosemary (or ½ teaspoon dried)
• 2 apples, cored, seeded, peeled and sliced

Ingredients for reduction sauce:

• 2 tablespoons cold butter
• 2 tablespoons apple cider vinegar
• 1 cup apple cider
• 2 tablespoons whole grain mustard (or Dijon)

Recipe:

1. Preheat an oven to 400 degrees Fahrenheit.
2. Heat the oil over high heat in a large skillet.
3. Season the tenderloin well with salt and freshly-ground pepper. Tip: Season one side of the meat, place it in the pan seasoning side down, and season the other side while it cooks.
4. Sear each side of the meat until golden brown, about 1 to 2 minutes to a side.
5. Transfer to a roasting pan and set aside.
6. Melt 2 tablespoons of the butter in the skillet. Cook onion, carrots, celery, garlic and herbs until the vegetables are brown, this should take about 8 minutes.
7. Transfer cooked vegetables into the roasting pan with the tenderloin. Add the uncooked apples to the pan as well.
8. Place the pan into the oven for 30-35 minutes, or until a thermometer inserted into the meat reads about 150 degrees Fahrenheit.
9. Transfer meat onto a cutting board and cover with foil. Place vegetables in a serving bowl and keep warm.

Reduction sauce:

1. Heat pan juices on high, scraping the bottom of the pan.
2. Add the apple cider vinegar and reduce by half.
3. Add the apple cider and reduce by half again.
4. Remove from heat, and whisk in the mustard and 2 tablespoons cold butter.

Serve sliced tenderloin over roasted vegetables, with reduction sauce on the side.