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Pan-Roasted Pork Tenderloin with Caraway, Celery and Apple

Pan-Roasted Pork Tenderloin with Caraway, Celery and Apple

By Rose HattabaughJanuary 24, 2022

  • Makes
    6 servings
  • Cook Time
    35 minutes
  • Rating

This skillet dinner with a fantastic combination of flavors and textures was inspired by a recipe from “Kachka,” by Bonnie Frumkin Morales, chef at the acclaimed Kachka restaurant in Portland, Oregon. Be sure to use hard cider, not fresh, or the sauce will be too sweet. The pork is browned on the stovetop and finishes cooking in the oven, so you will need a 12-inch skillet that is oven-safe.

Tip

Don’t forget that the handle of the skillet will be hot after the pan is removed from the oven. Place a potholder or slide an oven mitt onto the handle to prevent mistakenly grabbing it.

Ingredients
  • 1

    tablespoon caraway seeds, coarsely ground, divided

  • Kosher salt and ground black pepper

  • 2

    1 to 1¼-pound pork tenderloins, trimmed of silver skin and halved crosswise

  • 2

    tablespoons extra-virgin olive oil

  • 4

    medium celery stalks, thinly sliced on the diagonal

  • 12

    ounce bottle hard (alcoholic) cider

  • 1

    tablespoon honey

  • 1

    sweet, crisp apple (such as Gala or Honeycrisp), quartered lengthwise, cored and thinly sliced crosswise

  • 2

    tablespoons salted butter, cut into 2 pieces

  • 1

    tablespoon whole-grain mustard

  • 1

    tablespoon cider vinegar

  • ¼

    cup lightly packed fresh dill, chopped

Step 1

Heat the oven to 450°F with a rack in the middle position. In a small bowl, mix half of the caraway, 1 teaspoon salt and ½ teaspoon pepper. Sprinkle the mixture all over the pork, rubbing it in so the seasonings adhere.

Step 2

In an oven-safe 12-inch skillet over medium-high, heat the oil until barely smoking. Add the pork and cook, turning occasionally, until lightly browned on all sides, about 4 minutes total.

Scatter the celery around the pork, then transfer the skillet to the oven. Roast until the center of the thickest part of the pork reaches 135°F or is just slightly pink when cut into, 9 to 12 minutes.

Step 3

Remove the skillet from the oven (the handle will be hot), transfer the pork to a platter and tent with foil. To the skillet, add the remaining caraway, the cider and honey. Bring to a simmer over medium and cook, stirring, until reduced by half, 5 to 6 minutes.

Add the apple and cook, stirring occasionally, until tender, 3 to 4 minutes.

Step 4

Off heat, whisk in the butter and mustard. Stir in the vinegar, dill and any accumulated pork juices, then taste and season with salt and pepper.

Transfer the pork to a cutting board. Using a slotted spoon, transfer the celery-apple mixture to the now-empty platter. Thinly slice the pork, arrange on the platter and pour on the sauce.