Friday, February 11, 2011

Winter Calls for Meat: Pork Tenderloin With Caramelized Onions and Apples

Winter is always a good time to eat meat. There’s something nice and comforting about eating warm meat on a cold winter’s night. Why is it that there are some dishes that we just won’t accept to eat during the summer? Who wants to eat a hot meat stew when it’s 30˚C outside? Certainly not me! That’s why I try to use the remaining cold days (because yes, summer is getting closer by the day) to try out some heart-warming meat recipes.

I’m not usually a big fan of the sweet and sour mix. I like salty stuff and I don’t like it when sugar messes around with salt. But there are some recipes that actually do work well, and I believe that subtlety is the key to success. No screaming flavors, just a nice blend of both flavors that makes your taste buds ask for more. This recipe did it for me. It’s a perfect balance of both and the pork tenderloin never tasted so good. If you can accept the idea of playing around with butcher’s twine, using your hands a getting a little messy, than you should have fun with this one.
Pork Tenderloin Stuffed With Caramelized Onions and Apples
Makes 2 servings

1 onion, finely chopped
3 cloves garlic, finely chopped
3 tbsp butter
1 pork tenderloin
2 tbsp vegetable oil
¼ cup dry white wine or Vermouth
½ cup chicken broth
1 tsp dried sage
2 Cortland apples peeled, seeded, cut into wedges
1/3 cup sour cream or 15% cream
Kosher salt

Preheat the oven to 350˚F.

In a skillet, brown the onions and garlic in the butter over medium heat for about 10 minutes. Season with salt and pepper. Allow to cool.

On a work surface, butterfly the tenderloins (slice in half the entire length of the tenderloin without cutting all the way through). Open flat and spread the onions stuffing over the entire length of both tenderloins. Close and tie with butcher’s twine. Dust the meat with flour.

In an ovenproof skillet, brown the tenderloin in the oil. Season with salt and pepper.
Deglaze with the wine over high heat. Add the chicken broth, sage and apples. Bake for about 20-25 minutes. Remove the meat and add the sour cream. Reduce the sauce over high heat for about 2 minutes. Adjust the seasoning to taste. Untie and slice the meat, then serve and drizzle with the sauce. Serve with colorful vegetables.

Note: Tying the meat can be a messy process. Don’t worry about keeping it perfect looking, once cut and served with the sauce, no one will notice your lack of butcher’s skills!

Butcher’s Twine is a very strong cord that can be used for a variety of wrapping purposes, and also in food preparation, since it is sterilized.

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