Roasted Pork Tenderloin with Apples

Ingredients for Roasted Pork Tenderloin with Apples

• 1 small pork tenderloin (about 230g ), trimmed

• Salt and black pepper

• 2 teaspoons chopped fresh thyme

• 1 teaspoon olive oil

• 2 green apples, each cut crosswise, or horizontally, into 3 rounds

• 120ml barley

• 120ml white wine or apple cider

Preheat the oven to 204°C. Pat the pork dry with a paper towel. Season with salt and pepper and sprinkle with the thyme.

Warm the oil in a large ovenproof skillet over medium- high heat. Sear the pork until browned on all sides, about 8 minutes. In the last 2 minutes of cooking, add the apples, cut side down.

Turn the apples over and transfer the skillet to the oven. Roast for 12 minutes, until the internal temperature of the pork reaches 63°C for medium.

Meanwhile, cook the barley according to the package directions. Keep warm.

Transfer the pork to a cutting board; tent with aluminum foil to keep warm. Remove the apples to a serving platter.

Place the skillet over medium- high heat. Add the wine; cook for 3 minutes, until the wine is reduced by half.

Slice the meat and transfer to the platter with the apples; add cooked barley. Drizzle the pan sauce over the pork and barley; serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.