This recipe was developed by me for Smithfield, whom I have an ongoing relationship with. All opinions are 100% my own. Thank you for helping to support the brands that I love and make Very Culinary possible!
We took our annual trip up to Apple Hill a couple weekends ago. Even with the extreme dryness, it’s still gorgeous there right now. And everything is officially open for business!
It’s always fun to visit the orchard we got married in, especially with the kids. You can see the gears turning as they visualize the album pictures at home, that sort of come to life as they stand there.
We also stop by our favorite spots; feed the ducks, drink real cider, and watch them peel mounds of fruit in record speed.
And we of course, bring home a ton of freshly picked apples!
I put some of them to good use in this easy and delicious pork dish.
Smithfield produces 100% fresh pork, slow marinated in delicious seasonings. They have three distinct cuts of pork – tenderloin, loin filet, and sirloin – to suit several cooking styles and dishes. Different flavors include Peppercorn & Garlic, Teriyaki, Garlic & Herb, Mesquite, and Rosemary & Olive Oil, so there’s something for everyone.
I had the foresight to defrost the Peppercorn & Garlic before we left, and since it’s pre-marinated, dinner that evening was an absolute snap. And ridiculously good!
- 1 Smithfield seasoned pork tenderloin in peppercorn & garlic marinade
- 5 teaspoons extra virgin olive oil , divided
- 3 medium apples , peeled, cored, and cubed
- salt and pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon fresh chopped rosemary
Preheat oven to 425 degrees.
Heat a large ovenproof skillet over medium-high heat. Add 3 teaspoons oil; swirl to coat. Add pork to pan; sauté 4 minutes. Turn pork over; place pan in oven for 15 minutes or until a thermometer registers 145°.
Remove pan from oven - being very careful, the handle on the pan will be HOT! - transfer pork to a cutting board. Let stand 5 minutes.
While pork is resting, make your apples. In a medium nonstick saucepan, warm the remaining 2 teaspoons oil over medium heat. Add apples and cook, stirring a few times, for about 3 minutes; season with a dash of salt and pepper. Stir in the vinegar and honey, cook for another 2 minutes until soft, but not mushy.
Cut the pork into thin slices. Divide onto plates and top with the apple mixture and a sprinkle of rosemary. Serve immediately.