Pan-Roasted Pork Tenderloin with Caraway, Celery and Apple
- Makes6 servings
- Cook Time35 minutes
- 4
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.
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