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Milk Street Recipe

Pan-Roasted Pork Tenderloin with Caraway, Celery and Apple

35 minutes

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Pan-Roasted Pork Tenderloin with Caraway, Celery and Apple

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.

6

Servings

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.

35 minutes

Reviews
Diana L.

I made this tonight, and the sauce was bitter because of the beer I bought. I don't know how to choose a good bear. Can you please recommend what beer(s) to use for this dish? I want to try the recipe again but the right beer.

Lynn C.

Hi Diana -

The recipe actually calls for hard cider, not beer. Beer is made from malted barley whereas cider is made from fermented apples. Because of this, cider will be much sweeter and have a much less bitter flavor. Angry Orchard is a popular brand that you can likely find everywhere.

Best,
The Milk Street Team


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