served with a Side of Butter Thyme Potatoes
Sunday is family day at our house. As a group we are constantly on the go. No matter what we are doing, Sunday, we do it together. I show my family just how important they are to me by cooking them a meal. This week I made a pork tenderloin. This sweet tangy recipe is the only way I enjoy eating pork tenderloin. Marinating it really brings those flavours into the meat.
I start by making the marinade. I throw all the ingredients in a mason jar and shake. Resealable freezer bags are my go to for marinades. Easy to throw away after, no mess. It’s not exactly environmentally friendly, so feel free to use a glass dish with a lid.
When using a vinegar marinade it’s not recommended that you marinade for more than 4 hours. Breaking down the meat is great for tenderizing but not too much that it makes the texture of the meat mushy or mealy. I marinated this meat for 3 hours.
Helpful hint when cooking meat
Take your meat out of the fridge a least half an hour before you are ready to cook. Cold meat ceases when it hits a hot pan. The shock with cause your meat to stiffen, thus less tender.
Sear your pork in a large sauté pan. At least 9″ wide with a 3″ lip. Sear on all sides to a medium brown approximately 3-4 minutes per side. Searing the meat with lock in the moisture and make it look more appetizing.
Start boiling potatoes. I halved mini potatoes and boiled them in salted water for 20 minutes. Roast pork on a parchment paper lined baking sheet in a 450°F oven for approximately 15 minutes (depending on the size of the tenderloin). Ideal internal temperature of a pork tenderloin is 145°F, slightly pink in the middle. Pork will continue to cook while resting. You can take the meat out of the oven at 140°F. As it rests the temperature will increase. If your squeamish about your meat being pink and want your tenderloin well done, 165°F is the magic number; taking it out of the oven at 160°F.
If you don’t have a meat thermometer I strongly encourage you to purchase one. This Thermometer on amazon is $15.00 you don’t need a fancy one.
While the pork is roasting, make your onion and apple mixture in the same pan you seared you meat. Add a table spoon of olive oil and sauté the sliced onions until slightly translucent. Add apples, sugar and remaining marinade to the pan. Reduce liquid to half and continue to cook until apples are tender. Set mixture aside.
When potatoes are cooked strain in a large colander and place back in the pot. Add 2 TBS of butter or margarine, salt, pepper, fresh thyme and toss or stir gently.
When pork has rested for 5-10 minutes slice meat and top with apple mixture. It’s important to let your meat rest. It allows the juices to redistribute evenly.
Serve family style and enjoy.
***Picky Eater Tip: Before adding thyme to the potatoes take some out for your picky eater. For the pork, I did not add the apple mixture and trimmed the edges off. In my house anything with a little colour is burnt (insert eye roll here). I called it steak.
Marinated Pork Tenderloin with Balsamic Apple and Onions
Side of Butter Thyme Potatoes
Recipe by: Nichole Kelly
Prep Time: 10 minutes
Marinade time: 30 minutes – 4 hours
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes – 4 hours 30 minutes
- 1/2 cup balsamic vinegar
- 4 cloves chopped garlic
- 2 TBS dijon mustard
- 2 tsp chopped rosemary
- 1/4 tsp salt
- 1/4 cup olive oil
- 1/4 cup apple cider vinegar
- 3 -4 pork tenderloins
- 1.5 lbs halved baby potatoes
- 1 TBS olive oil
- 1 large onion sliced
- 2 large apples chopped
- 1/4 cup of sugar
- reserved marinade
- 2 TBS butter or margarine
- 2 TBS fresh thyme removed from stem
- Salt and pepper
- Mix all ingredients for marinade. place in a resealable bag, add pork, seal and massage meat through the bag. Assuring all the meat touches the marinade
- Marinade pork for a minimum of 30 minutes to a maximum 4 hours
- Pre-heat oven to 450°F
- Remove pork from marinade and set the marinade aside. Sear your pork in a large sauté pan. At least 9″ wide with a 3″ lip. Sear on all sides to a medium brown, approximately 3-4 minutes per side
- In salted water, boil potatoes for 20 minutes or until a fork pierces easily
- Bake pork on a parchment covered baking sheet for 15 minutes or until temperature reads 140°F. Let pork rest of 10 minutes before slicing.
- While baking pork make apple mixture. Add olive oil and onions to the same pan you seared the pork in.
- Sauté for 3 minutes, add apples, sugar and reserved marinade. Reduce liquid to half and continue to cook until apples are tender.
- Top sliced pork with apple mixture.
- Strain potatoes and return to pot. Add butter and thyme, stir gently.