Seared Pork Tenderloin with Apple-Rosemary Glaze

Ingredients

• 1.5 lb pork tenderloin
• 2 tbsp extra virgin olive oil
• 1 tsp salt
• 0.25 tsp white pepper
• 1 large shallot
• 1 tsp garlic paste
• 1 inch piece fresh ginger
• 2 medium red apples
• 2 sprigs fresh rosemary
• 0.25 cup white wine
• 0.5 cup low-sodium chicken stock
• 2 tbsp apple cider vinegar
• 0.25 cup honey
• 0.125 tsp nutmeg
• 2 tbsp unsalted butter

Instructions

1. 1Season pork tenderloin with salt and white pepper. Sear in olive oil in an oven-safe pan until browned on all sides, then transfer the pan to a preheated oven to finish cooking until the internal temperature reaches 145°F (approx. 10-15 minutes). Remove pork and let rest.
2. 2In the same pan used for searing, sauté finely diced shallot, garlic paste, and grated ginger over medium heat until fragrant, about 2-3 minutes.
3. 3Deglaze the pan with dry white wine, scraping up any browned bits from the bottom.
4. 4Add diced red apples, fresh rosemary sprigs, low-sodium chicken stock, apple cider vinegar, and honey to the pan. Bring to a simmer.
5. 5Cook the glaze, stirring occasionally, until the apples are tender and the sauce has reduced and thickened, about 8-10 minutes. Stir in freshly grated nutmeg and unsalted butter until melted and combined.
6. 6Slice the rested pork tenderloin into medallions.
7. 7Arrange the sliced pork medallions on a serving platter.
8. 8Spoon the warm apple-rosemary glaze generously over the pork before serving.