Pork Tenderloin w/ Apples - Leeks - Raisins - Red Wine Reduction
Ingredients
- Boneless Center Cut Pork Roast (or you can use baby pork tenderloins)
Marinade
- 2 cups Apple Juice (or apple cider)
- ¼ cup Olive Oil
- 2 tbsp White Rice Vinegar
- 1 tsp Salt
- 1 tsp Black Pepper
Sauce
- ½ stick Butter
- 3 tbsp Olive Oil
- 2 Diced Onions
- 3 cloves Minced Garlic
- 2-3 Leeks (washed and sliced into ½-inch circles)
- ½ cup Flour
- ½ tbsp Salt
- ½ tbsp Sugar
- ½ tsp Black Pepper
- 3 cups Beef Stock
- 1 cup Red Wine
- 2 cups Sliced Apples (peeled, cored and sliced)
- ½ cup Golden Raisins
Instructions
Pork
- Clean and trim Boneless Center Cut Pork Roast.
- Marinate pork for 1-2 hours in Apple Juice, Olive Oil, White Rice Vinegar, Salt and Black Pepper.
- Place marinated pork in roasting pan and place in 400℉ oven for 45 minutes. Remove from oven and let rest for 15 minutes covered.
Sauce
- In skillet sauté Butter, Olive Oil, Onions, Garlic and Leeks.
- When onions and leeks are soft add Flour, Salt, Sugar and Black Pepper. Cook for 3-4 minutes until it starts to get golden.
- Add Beef Stock and Red Wine and cook until sauce starts to thicken.
- Add Apples and Golden Raisins and cook until apples are tender - about 8-10 minutes.
- Slice pork roast and serve with apple/leek brown gravy.
