Recipes
Recipes
Podcast
Podcast
School
School
Store
Store
Books
Books
TV
TV
Join Us
Join Us

Join! 12 weeks for $1

Pan roasted pork tenderloin caraway celery apple v

Pan-Roasted Pork Tenderloin with Caraway, Celery and Apple

Adapted by Rose Hattabaugh

6 Servings

35 minutes

Made This Recipe? Write a Review.
Rate
Rate 1 Star Rate 2 Star Rate 3 Star Rate 4 Star Rate 5 Star
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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

Ingredients

  • 1

    tablespoon caraway seeds, coarsely ground, divided

  • Kosher salt and ground black pepper

Directions

  1. 01
    Heat the oven to 450°F with a rack in the middle position. In a small bowl, mix half of the caraway, 1 teaspoon salt and ½ teaspoon pepper. Sprinkle the mixture all over the pork, rubbing it in so the seasonings adhere.

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

View other subscription options here

Already a member? Login

Reviews
Marian M.
November 6, 2022
Delicious
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.

Best,
The Milk Street Team