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Roasted Pork Tenderloins With Sweet Apple Gravy

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“Rachael Ray”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 475°.
  2. Rub tenderloins with olive oil, the chopped thyme, and a liberal amount of salt and pepper.
  3. Brush a rimmed baking sheet or broiler pain with oil; arrange the tenderloins on the pan.
  4. Roast in the over for 25 minutes (they will still be slightly pink inside; if you prefer well done, cook an additional 5 minutes).
  5. Make the sweet apple gravy: preheat a skillet over med-high heat with the butter.
  6. When the butter melts, add in the onions, garlic, red pepper flakes, whole thyme sprigs, and a little salt and pepper; cook/stir 5-8 minutes, until the onions start to take on some color.
  7. Sprinkle with the flour; continue to cook 1 minute.
  8. Whisk in the wine and apple juice; bring mixture to a bubble; add in stock.
  9. Bring that up to a simmer and continue to cook the gravy over medium heat until it is thick.
  10. Discard thyme stems, then stir in the chopped chives.
  11. To assemble: slice tenderloins thin and pile the meat on a platter; drizzle the slices with the gravy.

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