Autumn Pork Tenderloin Stew with Apples and Lingonberries
- 1.32 lb (600 g) pork tenderloin
- 7.05 oz (200 g) parsnips, peeled and sliced
- 2 apples (about 7.05 oz or 200 g), cored and sliced
- 1 cup (240 ml) water
- 1 tbsp (15 g) Dijon mustard
- 3 cups (720 ml) heavy cream (15% fat)
- 2 tbsp (30 ml) chicken broth
- 2 tbsp (30 g) butter
- 1 yellow onion (about 5.3 oz or 150 g), finely chopped
- 2 tbsp (8 g) chopped parsley
- 3/4 cup (180 ml) pickled onions, drained
- 1/2 cup (120 ml) concentrated apple juice, warmed to 120°F (49°C)
- Salt and pepper, to taste
- Butter, for searing
1. 1. Preheat the oven to 300°F (150°C).
2. 2. In a large oven-safe pan, sauté the yellow onion in butter until soft.
3. 3. Add Dijon mustard, concentrated apple juice, and chicken broth to the pan, stirring to combine.
4. 4. Season the pork tenderloin with salt and pepper, then sear it in the pan on all sides.
5. 5. Transfer the pan to the preheated oven and roast for 20 minutes.
6. 6. Remove the pan from the oven and add parsnips, water, and heavy cream. Return to the oven and roast for another 20-25 minutes or until the pork is fully cooked and the parsnips are tender.
7. 7. While the stew is cooking, prepare the topping by slicing the apples and sautéing them in butter until golden and caramelized. Stir in the pickled onions and chopped parsley.
8. 8. Serve the pork tenderloin stew hot, topped with the apple and lingonberry mixture. Be careful when handling the hot pan and oven.
- Dutch oven
- oven
- cutting board
- knife
- pan
- spoon
- whisk
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