Skillet Pork Tenderloin and Apples

We love using our Fire & Flavor Chicken Rub, especially paired with sautéed apples and roasted Brussels Sprouts to make a family-friendly meal.

Prep Time: 15 minutes
Cook Time: 20 minutes
Yields: 4 servings

1 pound pork tenderloin, trimmed and cut into 12 – ½ inch slices
2 teaspoons Fire & Flavor Chicken Rub
½ teaspoon salt
2 teaspoons olive oil
1½ tablespoons butter
1½ cups thinly sliced, unpeeled apples (such as pink lady or gala)
¼ cup thinly sliced shallots
2 teaspoons whole grain mustard
¼ cup chicken stock
1 teaspoon maple syrup
1½ teaspoons fresh rosemary, chopped
Juice of ½ lemon

Brussels Sprouts:
1 pound Brussels sprouts, halved or quartered
1 tablespoon olive oil
1 tablespoon balsamic vinegar

FIRST  Preheat oven to 425°F. Place sprouts on a greased, rimmed baking sheet and toss with oil and a pinch of salt.  Spread in a single layer, cut side down, and roast in oven for about 15 minutes until bottom sides are golden brown, tossing once halfway through cooking.

NEXT  While sprouts are cooking, sprinkle both sides of pork slices with Chicken Rub and salt. Heat oil in a large skillet set over medium-high heat. Cook pork for 3 minutes, flip, and cook an additional 2 minutes or until medium-rare or desired doneness. Remove pork from skillet and keep warm.

NEXT  Melt butter in pan and add apples, shallots, and season with a pinch of salt. Sauté for 3-4 minutes until apples begin to brown. Stir in mustard, stock, maple syrup, and rosemary. Continue cooking until apples are slightly tender. Arrange pork and apple mixture on platter, drizzle with lemon juice, and season with freshly ground black pepper. Serve with Brussels sprouts.


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