Recipe courtesy of Michael Chiarello
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 6 lemons
  • 1 1/2 tablespoons salt
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • 2 pork tenderloins (about 1 1/2 pounds total)
  • Honey Roasted Applesauce, recipe follows
Honey Roasted Applesauce:
  • 6 apples, Gravenstein or McIntosh
  • 2 tablespoons sweet butter
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon finely ground sea salt, preferably gray salt
  • 1/3 cup honey

Directions

Watch how to make this recipe.

Preheat oven to 425 degrees F.

Finely zest the lemons.

Using a mortar and pestle, work the salt and lemon zest together. Add a few turns of black pepper and 1 tablespoon of olive oil. Stir to blend. Rub the lemon salt mixture all over the pork.

In a large saute pan heat the remaining 1 tablespoon of olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total. (If you have a small pan, sear 1 tenderloin at a time.) Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 6 to 8 minutes.

Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with Honey Roasted Applesauce.

Honey Roasted Applesauce:

Preheat oven to 425 degrees F.

Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks.

Heat a medium saute pan on medium-high heat with the butter in it. When the butter begins to brown add the lemon juice and cook for 30 seconds. Stir in the apples and salt. Saute for 3 to 4 minutes until the edges just begin to color. Add the honey and put in oven for about 15 to 20 minutes until the apples are soft and lightly caramelized.

Mash with a fork for a chunky version, or put in food processor for a smoother sauce. Serve warm, room temperature or cold.

Yield: 4 to 6 servings

Cook's Notes: Most applesauce recipes call for cooking the apples on the stovetop from start to finish. I prefer to start them on the stovetop and then finish them in a hot oven. The oven heat concentrates their flavors by drying and caramelizing them slightly. Although I have suggested a couple of apple varieties, you can use what good cooking apples are available in your area.

IDEAS YOU'LL LOVE

Bourbon-Mango Pulled Pork

Pork Spare Ribs Slow Braised In Medicinal Broth: Suong Non Tiem Thuoc Bac

Recipe courtesy of Luke Nguyen

Asian Marinated Pork Tenderloin

Pork Tenderloin

Recipe courtesy of Robert Williamson III

Herb Marinated Pork Tenderloin Salad with Balsamic Strawberries and Goat Cheese

Recipe courtesy of Laura A Lufkin

Pan-Roasted Lime Marinated Pork Tenderloin with Mango Salsa and Almond Rice Pilaf

Recipe courtesy of No Author

Beef Tenderloin in Salt Crust

Recipe courtesy of Alton Brown

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c