Roasted Berkshire Pork Tenderloin with Caramelized Salsify |
This dish is a recipe for success. The tenderloin and salsify are delicately roasted with thyme and garlic, then finished with a few tablespoons of butter to create a deeply satisfying flavor.
The balsamic glazed pork tenderloin is a dish that requires little effort and can be cooked in the oven. It’s a great dish for any occasion, but especially for special occasions like Christmas or Thanksgiving.
seeds of fennel
To prepare the veggies, follow these steps:
Add the lemon juice to a medium saucepan of salted water and bring to a boil. Cook until the salsify is soft, approximately 5 minutes. Transfer the salsify to a basin of cold water right away. Drain and pat dry once cold.
Cook the Brussels sprouts until tender, approximately 3 minutes, in a separate pot of salted water. Transfer the Brussels sprouts to a basin of cold water right away. Drain and pat dry once cold.
To prepare the pork, follow these steps:
Preheat the oven to 350 degrees Fahrenheit. In a small saut pan over medium heat, toast the fennel seeds, juniper berries, black peppercorns, allspice, and mustard seeds until aromatic, approximately 1 minute. Once the spices have been roasted, roughly crush them in a spice grinder.
Salt and pepper the pork, as well as the spice combination. In a big cast-iron pan, heat the oil over high heat. 1 minute on each side, sear the tenderloins on both sides. Place the tenderloins on a platter and set aside.
To caramelize the veggies and apples, follow these steps:
In a cast-iron skillet, melt 2 tablespoons butter over high heat. Cook, stirring often, until the apples begin to caramelize, approximately 2 minutes. Transfer the apples to a dish using a slotted spoon.
In the same pan, melt the remaining 1 tablespoon of butter and saute the pearl onions, garlic, and thyme for 1 minute. Cook for 3 minutes, or until the salsify and Brussels sprouts are gently browned. Scrape up any brown pieces from the bottom of the pan and deglaze with apple cider and vinegar. Toss the apples back into the pan.
To finish the pork, follow these steps:
Place the pork on top of the apples and veggies. Roast for approximately 8 minutes, or until an instant-read thermometer inserted into the pork reads 160°F. Allow 3 to 4 minutes for the pork to rest before slicing.
Using 6 plates, divide the veggies and apples. Tenderloins are sliced and arranged on top. Serve the pork with the pan juices spooned around it.
The pork tenderloin mustard is a simple recipe that combines pork, mustard, and salsify. It is easy to make and can be served with mashed potatoes or roasted vegetables.
- hispanic pork loin recipes
- puerto rican boneless pork loin
- how to cook pork tenderloin to perfection
- brown sugar glazed pork loin
- honey mustard pork tenderloin marinade