Eosinophilic Esophagitis Friendly Pork Tenderloin with Apples and Ginger
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Learn more →Ingredients
4 servings
- 1 pork tenderloin (about 1 to 1.25 lb)
- 2 tbsp extra virgin olive oil, divided
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground black pepper
- ¾ tsp kosher salt
- 2 medium apples (such as honeycrisp or fuji), cored and sliced into ½-inch wedges
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- ½ cup low-sodium chicken broth
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp fresh thyme leaves
For serving
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). In a small bowl, combine the turmeric, cinnamon, black pepper, and salt. Pat the pork tenderloin dry with paper towels, then rub the spice mixture evenly over all sides.
- 2
Heat 1 tbsp of the olive oil in a 12-inch oven-safe skillet over medium-high heat until shimmering. Add the tenderloin and sear, turning every 2 minutes, until browned on all sides, about 6–8 minutes total. Transfer the tenderloin to a plate.
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