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• ¼ cup balsamic vinegar

• 2 tablespoons soy sauce

• 2 tablespoons olive oil

• 1 tablespoon minced garlic

• 1 tablespoon brown sugar

• 1 teaspoon ginger

• 2 springs fresh rosemary

• 2 whole pork tenderloins, 1 lb each

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• 3 apples, core removed, cut into 12 pieces per apple

• 1/3 C. butter

• ¾ C. sugar

• 3 star anise

• ¼ tsp. cardamom

• ½ tsp. cinnamon

• ½ tsp. nutmeg

• 1 tsp vanilla


1. In a large plastic bag, combine balsamic vinegar, soy sauce, olive oil, garlic, brown sugar, ginger and rosemary. Stir to mix. Add pork tenderloin, seal bag and marinate overnight.

2. Preheat oven to 450 degrees. Place pork in an oven safe baking dish, leaving the marinade in bag.

3. Place pork in the oven and roast for 25 minutes or until it reached 155 degrees.

4. While the pork is in the oven, In a large saute pan over medium heat, melt the butter. Add the apples, sugar, anise, cardamom, cinnamon, nutmeg, and vanilla. Toss well to coat with the butter. Reduce heat to medium low, cover the pan and cook the apples until soft, 15-20 minutes.

5. When the pork is cooked, remove from the oven and cover with foil. Let rest 5-10 minutes. Meat will be slightly pink and juicy.

6. While pork is resting, remove rosemary sprigs from the marinade and discard. Pour marinade into a saucepan and bring to a boil. Boil 3-5 minutes or until the sauce is reduced.

7. Slice pork and serve with sauce and apples.