Pork Tenderloin With 5-Minute Cherry Applesauce 4.000

Dixie D. Vereen for The Washington Post

Dinner in Minutes Jan 26, 2016

This is plain food done nicely, with just 8 ingredients to gather. If you don't typically cook in your microwave, the method for making the quick applesauce might inspire you to rethink that position.

You’ll need an instant-read thermometer for monitoring the pork.

Serve with pan-grilled cabbage wedges.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • One 1 1/2-pound pork tenderloin
  • Leaves from 1 sprig rosemary
  • Leaves from 1 stem fresh oregano (may substitute marjoram or thyme)
  • 1 tablespoon grapeseed oil
  • Kosher salt
  • Freshly ground black pepper
  • 3 large Granny Smith or Fuji apples (about 2 pounds total)
  • 2 to 4 tablespoons cherry preserves

Directions

Preheat the oven to 400 degrees.

Place a large cast-iron skillet or grill pan over high heat. While it’s getting hot, trim the silver skin and visible fat from the exterior of the pork tenderloin.

Finely chop the rosemary and oregano leaves.

Rub the oil all over the meat, then season liberally with salt and pepper. Sprinkle all but 1/2 teaspoon of the herbs on the tenderloin, rolling it to catch all sides. Place in the pan; sear for about 3 minutes, turning to get some browning on all sides, then transfer the pan to the oven; roast for 12 to 15 minutes or until the thermometer registers 145 degrees when inserted into the center of the meat.

Meanwhile, peel and core the apples, then cut them into very thin slices, placing them in a microwave-safe bowl as you work. Cover tightly with plastic wrap (making sure the wrap doesn't touch the fruit), then place the bowl in the microwave and cook on HIGH for 2 minutes and 15 seconds. If the apples look as if they’ve softened, poke a few holes in the wrap to release the steam. If not, rewrap as tightly as possible and microwave on HIGH in 10-second increments, as needed.

Transfer the skillet or pan to the stove top (off the heat) so the pork tenderloin can rest while you make the cherry applesauce.

Carefully discard the wrap; place the cooked apples in a blender or food processor along with the cherry preserves (to taste). Puree/blend until smooth, stopping to scrape down the mixture as needed. Stir in the remaining 1/2 teaspoon of herbs.

Cut the tenderloin crosswise into 1/2-inch slices; serve warm, with the cherry applesauce on the side.

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Recipe Source

Adapted from “Eat Your Heart Out: The Look Good, Feel Good, Silver Lining Cookbook,” by Dean Sheremet (Countryman Press, 2016).

Tested by Bonnie S. Benwick.

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