Easy Homemade Pork Tenderloin & Apple Saut’© Recipe

Easy Homemade Pork Tenderloin & Apple Saut’© Recipe. You need a new dish in a hurry? Stumped by how to make that something special? Do you feel constantly hassled when it comes to thinking of putting a meal on the table at the end of a busy day? We can help with your busy lifestyle. You can find Pork Tenderloin & Apple Saut’© here.

While you might think these recipe to be quite complex and time consuming, most of them are quite simple, using less than ten ingredients and can be completed inside of an hour. The best part is how incredibly delectable these recipes are. The taste reminds you of dining in a 5 star restaurant, while in the comfort of your own home.

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To begin with this recipe, we have to prepare a few ingredients and a few step. Here is how you cook that.

Ingredients of Easy Homemade Pork Tenderloin & Apple Saut’© Recipe

1. 400 grams Pork tenderloin
2. 150 grams Apple (Fuji)
3. 50 grams Green beans
4. 2 tbsp Olive oil
5. 1 dash Salt and black pepper
6. 2 tbsp Cake flour (or more as needed)
7. 200 ml Water
8. 1 tsp Chicken bouillon granules (consomm’©)
9. 100 ml White wine
10. Cranberry Rice
11. 180 ml Uncooked white rice
12. 40 grams Rizonni (or Spaghetti)
13. 10 grams Unsalted butter
14. 400 ml Water
15. 2 tsp Chicken bouillon granules (consomme)
16. 30 grams Dried cranberries
17. 2 tbsp Sliced almonds
18. 1 stalk Green onion

How To Make Easy Homemade Pork Tenderloin & Apple Saut’© Recipe

1. Make the pilaf. Place the sliced almonds in a pot and roast until browned. Remove.

2. Add butter to the pot and once it has melted, add the rizonni pasta (or broken up spaghetti) and cook on medium heat until golden.

3. Add the rice and completely coat with the oil as it cooks.

4. Add the water, bouillon, and dried cranberries. Bring it to a boil on high heat.

5. Once boiling, lower the heat to low and let it cook for 15-20 more minutes. Once the liquid has evaporated, add the diagonally sliced green onion and the almonds from Step 1. Mix everything together.

6. Wash the apple well, remove the seeds, and cut into 1cm cubes. (You can remove the skin if you want.) Rinse the green beans and cut them in half diagonally, lengthwise.

7. Slice the tenderloin into 1 cm thick slices. Season both sides with salt and black pepper.

8. Dust both sides with flour and shake off any excess.

9. Heat 1 tablespoon of olive oil in a frying pan on medium-high heat. Add the apples from Step 6 and cook for 2 minutes, then remove.

10. Add another tablespoon of olive oil to the same frying pan and cook the tenderloin until both sides have become browned. Remove.

11. Pour in the wine and cook off the alcohol. Add the water, bouillon, and green beans. Then add the apples and bring to a boil. Once boiling, lower the heat to medium and simmer for 5 minutes.

12. Add the tenderloin from Step 10 to heat it up again. Once the sauce thickens, taste it and adjust with salt and black pepper as needed. It's done.

13. Serve on a dish with the cranberry rice from Step 5.

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