Pork Tenderloin Sliders with Spiced Apple Compote
Home cooks across Michigan love the great apples available in our state, perfect for cooking or eating on their own. Today, I’m excited to be guest posting for the Michigan Apples blog, sharing a recipe featuring Gala apples (my favorite variety!).
One of my favorite ways to transition from the comfort foods of winter to lighter, more Spring-like fare is by serving a dinner that includes sliders. I love a great sandwich for dinner once in awhile (especially next to a bowl of soup). But when warmer weather arrives, it’s beyond easy to lighten up the ingredients of that sandwich for a healthier meal.
Another thing I love about sliders is the flexibility they offer. While a typical serving might be two sandwiches, hungrier eaters (like my husband) can have three, while I might just have one, along with an extra scoop of this apple compote. For this reason, meals like this are great for families with kids of a variety of ages, as well.
This meal comes together in about a half hour by preparing the compote as the pork tenderloin is roasting. The pork is simply rubbed with salt and pepper, seared on the stovetop until it has a nice brown crust (break out the cast iron skillet if you have one!), then finished in the oven.
The spiced apple compote includes Gala apples, a touch of Dijon mustard and apple cider vinegar, and a bit of chili powder and cayenne pepper. The finished compote has a great depth of flavor, but isn’t hot and spicy. The pork tenderloin sliders are built on small whole wheat rolls and finished with peppery arugula. Enjoy!
- 1 pork tenderloin (about 1 pound)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 3 Gala apples, cored and cut into 1/2-inch cubes
- 2 tablespoons apple cider vinegar
- 2 tablespoons water
- 1 tablespoon Dijon mustard
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cayenne pepper
- 8 whole wheat dinner rolls, split
- 2 cups arugula
1. Preheat oven to 400 degrees F. Sprinkle all sides of pork with salt and pepper. Heat large cast iron or other heavy skillet over medium-high heat. Add vegetable oil to skillet. Transfer pork to skillet; sear 8 to 10 minutes or until browned on all sides, turning every 2 minutes.
2. Transfer skillet to oven; cook 15 to 17 minutes or until internal temperature of pork reaches 145 degrees F. Transfer pork to cutting board; let stand 5 minutes before slicing.
3. Meanwhile, in medium saucepot, cook apples, vinegar, water, mustard, chili powder and cayenne over medium-high heat 18 to 20 minutes or until apples are softened and most liquid is absorbed, stirring occasionally. Use spoon to lightly mash and break up apples as they cook.
4. Thinly slice pork and build sliders using pork, apple compote and arugula.
Disclosure: This was a paid guest post written by me on behalf of the Michigan Apple Committee. Posts like this help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.