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Pan-Roasted Pork Tenderloin with Caraway, Celery and Apple

6 Servings

35 minutes

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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.




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


  • 1

    tablespoon caraway seeds, coarsely ground, divided

  • Kosher salt and ground black pepper


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Jennifer B.
January 13, 2024
Great pork loin!
All the flavors combined terrifically. I used an ipa ale and it was great. BUT no way this cooks in 12 minutes. I put the roast in a 350° oven for another half hour and it was super moist with the added sauce.
Dennis D.
November 7, 2023
Excellent dish!
I found that the sauce was way too runny and I even cooked it beyond times recommended and at higher heat setting. Either need to cook it down more before adding apples or use less cider. Nonetheless, the flavors were great!
Marian M.
November 6, 2022
This was simple yet so delicious. It's going in the rotation!
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.

The Milk Street Team