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Oven Roasted Pork Tenderloin

Filetto di Maiale
Serves 4


2 tablespoons butter

2 large Delicious apples, cored and cut into ¼ inch thick rings*

2 teaspoons coarse sea salt

1/2 teaspoon whole peppercorns or 1/4 teaspoon ground black pepper

1 tablespoon fresh rosemary leaves

1 large clove garlic, peeled

1 pork tenderloin, weighing about 1 1/4 pounds

1 tablespoon extra virgin olive oil


Melt the butter over medium high heat in a large ovenproof skillet. Add the apples and cook them until they turn golden brown, are soft, but not mushy. Transfer to a dish, cover and keep warm.
Preheat the oven to 350F.
Grind the salt, peppercorns, rosemary and garlic together or mince them finely with a chef's knife. Spread the mixture out on a large sheet of wax paper.
Dry the pork well with paper towels. Lay the pork over the salt mixture and use the paper to roll the meat in the seasonings; be sure it is evenly coated.
Heat the olive oil in the same ovenproof skillet to just below the smoking point. Add the pork and sear it quickly on all sides. Transfer the skillet to the oven and cook until a meat thermometer inserted into the thickest part of the meat registers between 155F and 165F, depending on how you like it cooked. This should only take about 7 to 10 minutes.
Transfer the meat to a cutting board.
Cut the pork on the diagonal into medallions about 1-inch thick. Place on a serving platter, and surround with the apple slices.
Large green apples called rennette are also used for this dish*


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