Smoky Pork Tenderloin with Roasted Apples and Caramelized Onion Jam

Smoky Pork Tenderloin with Roasted Apples and Caramelized Onion Jam

• Pork
• Comfort
• Serves 4
• Cook: 1 hour

Recipe by Wildlife Seasonings Kitchen

Ingredients

For the Pork

• 2 pork tenderloins (about 1 pound each)
• 3 tablespoons Smoky Boar Applewood Smoke Rub Add to Cart
• 2 tbsp olive oil

For the Roasted Apples

• 3 firm, sweet apples (such as Honeycrisp or Pink Lady), cored and cut into wedges
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper

For the Caramelized Onion Jam

• 2 large sweet onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper

For the Jus

• 1/2 cup dry white wine
• 1 cup low-sodium chicken stock
• 1 sprig fresh thyme
• 1 tablespoon cold unsalted butter

Directions

1. Preheat the oven to 400°F (200°C).
2. Season the pork tenderloins generously with the spice rub, patting to help it adhere.
3. Heat 2 tablespoons olive oil in a large cast iron or carbon steel skillet over medium-high heat. Sear the pork on all sides until browned, about 6-8 minutes total.
4. Transfer the skillet to the oven and roast for 15-20 minutes, until an instant-read thermometer reads 145°F (63°C).
5. Toss the apple wedges with olive oil, thyme, salt, and pepper, then roast alongside the pork for the last 15-20 minutes until tender.
6. For the onion jam, melt the butter with 1 tablespoon olive oil in a skillet over medium-low heat. Add the onions and cook, stirring occasionally, until deeply caramelized, about 30-35 minutes.
7. Add the vinegar, honey, thyme, and bay leaf. Cook 5-7 minutes more until reduced and melded. Remove the bay leaf and season to taste.
8. Rest the pork on a cutting board for 5 minutes before slicing.
9. For the jus, pour off excess fat, leaving the browned bits, then deglaze with white wine over medium-high heat, scraping the pan. Simmer until reduced by half.
10. Add the chicken stock and thyme sprig; simmer until reduced by half again. Off heat, whisk in the cold butter, strain, and season to taste.
11. Serve the sliced pork with roasted apples and a dollop of onion jam, and drizzle with the jus.

Recipe Note: A well-seasoned cast iron or carbon steel skillet retains heat exceptionally well, helping achieve a perfect sear and rich fond for the jus.