Hasselback Apple Pork Tenderloin
2016-12-11 13:09:31
Serves 8
Pork and apples combine together in this heartwarming comfort food dish. It can be made either in a slow cooker or in the oven.
Ingredients
- 1 package pork tenderloins containing 2 tenderloins
- 1/3 cup all-purpose flour
- 2 tablespoons salad oil
- 1 apple, cored and cut into 12 thin wedges
- 1 1/2 cups apple juice
- Kosher salt and freshly ground pepper
- 4-6 medium carrots , cut into 1-inch pieces
- 2 cups tri-colored baby potatoes, cut in halves or thirds depending on size (can use red or yukon potatoes)
- 1 tablespoon cornstarch mixed with 2 tablespoons water, if needed to thicken gravy
Instructions
- Preheat oven to 350°.
- Make 6 vertical slits into each tenderloin on one side, to hold apple slices. On waxed paper, coat pork tenderloins with flour; reserve additional flour. In 8-quart dutch oven with oven-safe handles over medium-high heat, in hot oil, cook pork, until browned on all sides. Remove to a plate. Place apple slices into slits.
- Reduce heat to medium; into dripping's in dutch oven, stir reserved flour until blended. Gradually stir in apple juice. Return pork to dutch oven; add salt and pepper; heat to boiling.
- Cover dutch oven and bake in 350° oven 30 minutes. Add carrots and potatoes; cover; bake 30 minutes or until pork and vegetables are tender.
- If you want to thicken gravy, pour it off into a saucepan and boil it down. If it needs to thicken more, add a cornstarch/water mixture and whisk in enough to reach the desired thickness.
Slow Cooker instructions
- Follow steps 2 & 3. If you are using a multi cooker, use the browning function to brown the meat and heat the apple juice. If you are using a crockpot, brown the meat and heat the juice on the stove in a dutch oven and then transfer the contents to your crockpot.
- Add the carrots and potatoes around the meat in the slow cooker. Then set it to slow cook for 3 1/2 hours. Cover and cook for 3 hours. Check the temperature of the meat (it should be 145-160°) and the tenderness of the vegetables. Cook an additional 1/2 hour if needed. Be careful as pork tenderloins are very lean and will dry out quickly if overcooked. (Mine took 3 1/2 hours to prepare with tender crisp cooked vegetables)
Notes
- If there isn't enough liquid for gravy, add apple juice to increase the amount and thicken as needed.
- This entree goes really well with my Roasted Cabbage and Bacon dish!
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