Seared Pork Tenderloin with Apples, Hard Cider and Bacon

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Apple season has arrived with an abundance of varieties to choose from! What can you do with them, other than pie baking? This recipe for pan-seared pork tenderloin, bacon, sautéed apples, and onions drizzled with a hard cider and mustard sauce answers that question deliciously! Simply serve with roasted potatoes for a fun fall feast.

Serves: 4
Difficulty: moderate
Prep time: 15 min
Cook time: 30 min


Seared Pork Tenderloin with Apples, Hard Cider and Bacon
1 1/2-2 lb pork tenderloin, sliced into medallions 1/2″ thick
1/2 t ea salt and pepper
2 T olive oil
3 slices bacon, chopped
2-3 sweet local apples, cored and wedged
1/2 yellow onion, wedged
1 T whole-grain mustard
1 T cider vinegar
1/2 c hard cider (or lager)
1/4 c roasted garlic cloves
1 T cold butter
1/2 T fresh rosemary, chopped

Roasted Rosemary Potatoes
2 lb sm potatoes, washed and halved
2 T extra virgin olive oil
1 t salt
1/2 t black pepper
2 T fresh rosemary, minced


Seared Pork Tenderloin with Apples, Hard Cider and Bacon
Season pork on all sides with salt and pepper. In large skillet, heat oil and add pork medallions, searing 2 min per side, until golden brown and 140° in center. Remove pork from pan and keep warm. Add bacon to skillet and cook until browned; add apples and onions and sauté 2-3 min until golden. Pour apple and onion mixture onto serving platter, topping with pork. Meanwhile, add mustard, vinegar and cider to skillet, reducing by half. Whisk in garlic, butter and rosemary, heating just until butter is melted and sauce is silky. Pour over pork and serve immediately with Roasted Rosemary Potatoes.

Roasted Rosemary Potatoes
Preheat oven to 400 degrees. Toss all to combine and spread in single layer on parchment-lined sheet pan. Roast for 30 min, tossing halfway through. Potatoes may need longer, dependent upon size and variety; test with pick inserted in center and remove from oven when browned and soft. Serve immediately.