Ingredients
Scale
- 1 1/2 - 2 lbs. pork tenderloin
- 2 tablespoons olive oil, divided
- 2 shallots, minced
- 1 cup apple cider
- 1/4 cup apple cider vinegar
- 2 granny smith apples, spiralized*
- Kosher salt
- Freshly ground black pepper
- Fresh sage, for garnish
Instructions
- Preheat oven to 400°F. Trim silver skin or any excess fat off tenderloin and season very generously with Kosher salt and freshly ground black pepper. Heat 1 tablespoon of oil in a large oven-safe skillet over medium-high heat and brown pork tenderloin on all sides. Place skillet in oven and roast until a thermometer inserted in the thickest part of the meat is 145°F, about 10-15 minutes. Remove from oven, transfer pork to a cutting board and let rest for 5 minutes.
- At the same time you put the pork in the oven, spread out spiralized apple onto a large baking tray, season with Kosher salt and freshly ground pepper, and roast for 10 minutes, stirring half way through.
- Meanwhile, heat the remaining 1 tablespoon of oil in a small saucepan. over medium heat. Add the minced shallot, season with Kosher salt, and cook until softened, stirring occasionally, 5 to 6 minutes. Add apple cider and apple cider vinegar, season with Kosher salt and freshly ground black pepper, and cook, stirring occasionally, until reduced to sauce consistency, about 20-25 minutes. Pour any juices left in skillet from the roasted pork tenderloin into the sauce and stir.
- Slice pork tenderloin and serve over the apple noodles. Spoon apple cider sauce over the pork and garnish with fresh sage. Devour.
Notes
To see how to spiralize an apple, check out this video
I know I said this is a "5 Ingredient" recipe... and it is! I don't count oil or salt/pepper in the ingredient count, as these are kitchen staples. And sage doesn't count either, because it's a garnish. Well, a necessary garnish. So fine, 6 ingredients if you want to be picky. Jeez. 😉
- Prep Time: 5 mins
- Cook Time: 30 mins