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Pork Tenderloin w/ Apples - Leeks - Raisins - Red Wine Reduction

Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Marinating and Resting Time 2 hours 15 minutes
Total Time 3 hours 50 minutes
Course Dinner
Servings 8

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.
Keyword Apples, Leeks, Pork, Raisins, Red Wine, Reduction, Tenderloin