Recipe Pork Tenderloin & Apple Sauté : Delicious and Easy For You To Try

Recipe Pork Tenderloin & Apple Sauté : Delicious and Easy For You To Try - If you are a housewife or a worker, you must be bothered if you have to cook for your family every day? Don't worry, because I will share simple and practical recipes for those of you who don't have much time to cook. A list of simple recipes that are practical and delicious are things that mothers at home must have so they don't get confused about what to cook. The name of the recipe this time is Pork Tenderloin & Apple Sauté. You are currently reading Recipe Pork Tenderloin & Apple Sauté : Delicious and Easy For You To Try. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother cookpad.japan been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. 400 grams Pork tenderloin
2. 150 grams Apple (Fuji)
3. 50 grams Green beans
4. 2 tbsp Olive oil
5. 1 dash Salt and black pepper
6. 2 tbsp Cake flour (or more as needed)
7. 200 ml Water
8. 1 tsp Chicken bouillon granules (consommé)
9. 100 ml White wine
10. Cranberry Rice
11. 180 ml Uncooked white rice
12. 40 grams Rizonni (or Spaghetti)
13. 10 grams Unsalted butter
14. 400 ml Water
15. 2 tsp Chicken bouillon granules (consomme)
16. 30 grams Dried cranberries
17. 2 tbsp Sliced almonds
18. 1 stalk Green onion

Preparation steps:

1. Make the pilaf. Place the sliced almonds in a pot and roast until browned. Remove.

   

2. Add butter to the pot and once it has melted, add the rizonni pasta (or broken up spaghetti) and cook on medium heat until golden.

   

3. Add the rice and completely coat with the oil as it cooks.

   

4. Add the water, bouillon, and dried cranberries. Bring it to a boil on high heat.

   

5. Once boiling, lower the heat to low and let it cook for 15-20 more minutes. Once the liquid has evaporated, add the diagonally sliced green onion and the almonds from Step 1. Mix everything together.

   

6. Wash the apple well, remove the seeds, and cut into 1cm cubes. (You can remove the skin if you want.) Rinse the green beans and cut them in half diagonally, lengthwise.

   

7. Slice the tenderloin into 1 cm thick slices. Season both sides with salt and black pepper.

   

8. Dust both sides with flour and shake off any excess.

   

9. Heat 1 tablespoon of olive oil in a frying pan on medium-high heat. Add the apples from Step 6 and cook for 2 minutes, then remove.

   

10. Add another tablespoon of olive oil to the same frying pan and cook the tenderloin until both sides have become browned. Remove.

    

11. Pour in the wine and cook off the alcohol. Add the water, bouillon, and green beans. Then add the apples and bring to a boil. Once boiling, lower the heat to medium and simmer for 5 minutes.

    

12. Add the tenderloin from Step 10 to heat it up again. Once the sauce thickens, taste it and adjust with salt and black pepper as needed. It's done.

    

13. Serve on a dish with the cranberry rice from Step 5.

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