Honey-Ginger Pork with Carrots and Apples
- TOTAL PREP TIME40 minutes
- DEGREE OF DIFFICULTYEasy
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- 2 1-pound pork tenderloins
- Salt and pepper
- 1 tablespoon olive oil
- 1/2 cup apple juice
- 3 tablespoons honey
- 2 teaspoons fresh ginger root grated
- 3 carrots cut into 1/4-inch slices
- 1 large or 2 small apples cored and cut into 1/4-inch slices
Season pork with salt and pepper. Warm oil in large skillet with lid over medium-high heat; add tenderloins and cook until browned on all sides, 8-10 minutes. Remove pork to a plate and set aside.
Return skillet to medium heat and add apple juice, honey and ginger, scraping up any browned bits on the bottom of the skillet. Stir in carrots. Return pork to skillet, nestling it into carrots. Reduce to simmer, cover and cook 5 minutes.
Add the apples, cover, and continue to cook until the internal temperature of the pork reaches between 145 degrees F (medium rare) and 160 degrees F (medium) and the carrots and apple are tender, about 5 minutes. Remove the pork from the skillet and let rest 5 minutes. Meanwhile, season carrot-apple mixture with salt to taste. Slice pork and serve with carrots, apples, and pan sauce.
I started in the pig business through the FFA program in 1968. My brother was in high school and I was a seventh-grader when we purchased our first pigs. After graduating high school, I returned home and took over the small farm my family owned.
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