Steps to Prepare Speedy Pork Tenderloin & Apple Sauté

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, pork tenderloin & apple sauté. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Pork Tenderloin & Apple Sauté is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Pork Tenderloin & Apple Sauté is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook pork tenderloin & apple sauté using 18 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Pork Tenderloin & Apple Sauté:

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

Instructions to make Pork Tenderloin & Apple Sauté:

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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