Apple, Onion, and Rosemary Roast Pork Tenderloin with Balsamic-Red Wine Reduction

Just so you’re not caught off guard, you’ll end up with some extra reduction after this. It goes really well with a starch like potatoes, so you can Samwise Gamgee some (boil ’em, mash ’em, etc) and they’ll soak up that saucy goodness.

Ingredients

Tenderloin

2 tbsp packed brown sugar

1 tsp paprika

1 tsp fresh rosemary, finely chopped

1 garlic clove, minced

1/2 tsp kosher salt

1 pork tenderloin, about 1 lb

2 tbsp olive oil, divided

2 medium apples (such as Honeycrisp or Granny Smith), cored and cut into thin wedges

1 medium onion, cut into thin wedges

Reduction

1 cup balsamic vinegar

1 cup red wine

2 tsp granulated sugar

Pinch of kosher salt

Preparation

1. Preheat the oven to 425°F. In a small bowl, combine the brown sugar, paprika, rosemary, garlic, and salt. Reserve 1 tablespoon of the mixture and set aside. Pat the pork tenderloin dry with paper towels. Brush evenly with 1 tablespoon of the olive oil, then sprinkle generously with the remaining seasoning mixture, pressing it into the surface. Place in the center of a foil-lined rimmed baking sheet.

2. In the same bowl, toss the apples and onions with the remaining 1 tablespoon of olive oil and the reserved seasoning mixture until evenly coated. Spread in a single layer around the pork on the baking sheet.

3. Meanwhile, make the reduction. Combine the balsamic vinegar, red wine, sugar, and a pinch of salt in a small saucepan over medium heat. Whisk to combine and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the reduction has thickened enough to coat the back of a spoon and reduced by about half, 15–20 minutes. Remove from heat and let cool slightly — it will continue to thicken as it cools. The recipe makes more than you need; store the extra in a jar in the refrigerator.

4. Roast until a thermometer inserted into the thickest part of the tenderloin reads 140°F, 25–30 minutes. Transfer the pork to a cutting board and tent loosely with foil. Let rest for 5 minutes. Slice crosswise into 1-inch medallions and arrange on plates alongside the roasted apples and onions. Drizzle the reduction generously over everything and serve immediately.