Halloween万圣节Thanksgiving感恩节American美式
Cider-Glazed Pork Tenderloin苹果酒酱猪里脊
A 4-serving recipe with a 40-minute beginner workflow, exact seasoning and visible checkpoints.猪肉配苹果、红葱头和芥末酱，枫糖浆衬出苹果的酸甜。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
Check with a thermometer用温度计确认用溫度計確認Comprueba con termómetro온도계로 확인
Use a 1½-lb / 680-g pork tenderloin; trim the silver skin and pat dry. Sprinkle with 1 tsp fine salt and ¼ tsp pepper. Core 2 apples and cut into 8 wedges each; slice 1 shallot. Measure 1 tbsp oil, ½ cup low-sodium broth, 1 tbsp Dijon, 1 tbsp maple syrup, 2 thyme sprigs and 1 tbsp butter. Use an oven-safe skillet; its handle stays hot.用680克猪里脊，修掉银膜擦干，撒1小匙细盐、¼小匙胡椒。2个苹果去核各切8瓣，1个红葱头切片。量1大匙油、½杯低钠高汤、1大匙第戎芥末、1大匙枫糖浆、2枝百里香、1大匙黄油。用可进烤箱平底锅，锅柄会一直烫。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
- Keep raw meat/seafood and its utensils separate from ready-to-eat food. Do not wash raw poultry. Wash hands 20 seconds after contact; use a clean plate for cooked food and a food thermometer.生肉海鲜及器具与即食食物分开；不洗生禽肉；接触后洗手20秒，熟食用净盘，并用食品温度计。
Ingredients食材
- Pork chops猪排1.5 lb磅
- Apple苹果2
- Shallot红葱头1
- Dijon mustard第戎芥末1 tbsp大勺
- Maple syrup枫糖浆1 tbsp大勺
- Chicken broth鸡汤0.5 cup杯
- Butter黄油1 tbsp大勺
- Thyme百里香2 sprigs枝
- Fine salt细盐1 tsp小勺
- Black pepper黑胡椒0.25 tsp小勺
- Neutral oil植物油1 tbsp大勺
Method做法
Set a rack in the middle of the oven and preheat to 400°F (200°C).
烤架放到烤箱中层，预热到400°F (200°C)。
The preheat light or signal confirms it hit the set temperature.预热指示灯亮起或提示音响了，说明温度到了。
Common mistake & quick fix容易错在哪，怎么补救
Choose bake, not broil/grill; wait for the preheat signal before loading food.选烘烤而非顶部炙烤，等预热提示后放食物。
Pour the oil into the skillet and heat it.
平底锅里倒油，烧热。
The oil coats the pan and glistens without smoking.油铺满锅底发亮，不冒烟。
Common mistake & quick fix容易错在哪，怎么补救
If oil or butter smokes, lift the pan off heat for 1 minute and lower heat before continuing.油或黄油冒烟就离火1分钟，调小后继续。
Sear the pork on all sides, turning every 1½ minutes.
猪里脊各面煎上色，每1.5分钟翻一次。
At least 2 sides have a deep brown crust and the meat releases easily from the pan.至少两面有深褐色焦皮，肉也容易离锅。
Common mistake & quick fix容易错在哪，怎么补救
If pieces stick, wait 1 minute before turning. Cook in 2 batches so pieces do not touch.粘锅就再等1分钟再翻；分两批，块与块不相碰。
Scatter the apple wedges and shallot around the pork.
把苹果块和红葱头撒在猪肉周围。
Common mistake & quick fix容易错在哪，怎么补救
Spread with a spatula; uneven layers cook unevenly.用刮刀抹平，不平会熟得不匀。
Slide the skillet into the oven and roast.
把平底锅放进烤箱烤。
The thickest part reads 145°F (63°C) on a food thermometer.最厚处用食物温度计测到145°F (63°C)。
Common mistake & quick fix容易错在哪，怎么补救
Below 145°F (63°C): roast 3 more minutes and measure. Handle the pan only with mitts.未到145°F (63°C)再烤3分钟重测；只戴手套拿锅。
Move the pork to a clean board and let it rest.
猪肉挪到干净砧板上静置。
Juices settle.汁水回流。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
With a mitt on the handle, set the skillet back on the stove and add the broth, Dijon, maple, and thyme to the apples; let it simmer, then swirl in the butter.
戴着手套握住锅柄，把锅放回炉上，往苹果里加高汤、芥末、枫糖和百里香，小火煮一会儿，再搅进黄油。
The liquid has reduced by about half and smells less sharp.液体收至约一半，酸冲味变淡。
Common mistake & quick fix容易错在哪，怎么补救
If it reduces too far, add 2 tbsp water. Keep a steady simmer, not a hard boil.收过头就加2大匙水；保持小滚，不要大滚。
Slice the pork 1.5 cm thick and spoon the apples and sauce over the top.
猪肉切成1.5厘米厚的片，浇上苹果和酱汁。
The center is faintly pink and juicy.中心微粉多汁。
Common mistake & quick fix容易错在哪，怎么补救
Faint pink is safe at 145°F (63°C) after resting.静置后145°F (63°C)的微粉色是安全的。
Know your ingredients认识食材
Ingredients explained食材讲解
Pork chops猪排Shoulder for slow cooking, loin for roasting. Pale pink with white fat is fresh.梅花肉适合慢烹，里脊适合烤。浅粉色、脂肪洁白为新鲜。
Apple苹果Fall fruit. Honeycrisp/Granny Smith hold shape in baking; McIntosh melts into sauce.秋季水果。烘焙用蜜脆或青苹果不易烂；做酱用McIntosh。
Shallots红葱头Small, sweet onion for sauces and dressings; milder than onion. Pick firm and dry.红葱头，小而甜，适合酱汁和沙拉汁，比洋葱温和。挑硬实干爽的。
Dijon mustard第戎芥末Sharp French mustard that also emulsifies dressings. Keeps in the fridge for months.辛辣的法式芥末，也能让沙拉汁乳化。冷藏可放数月。
- Maple syrup枫糖浆
Grade A dark/robust has the most flavor; real maple, not pancake syrup.深色浓郁级最香；要真枫糖浆，不是松饼糖浆。
- Chicken broth鸡汤
Low-sodium broth lets you season to taste; homemade freezes well.低钠高汤便于自己调味；自制可冷冻。
Butter黄油Unsalted lets you control seasoning; European-style has more fat and flavor.无盐黄油便于控咸；欧式黄油脂肪高更香。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
Oven-safe skillet, tongs, food thermometer, clean board, oven mitts可进烤箱平底锅、夹子、食品温度计、干净砧板、隔热手套
Make it a balanced meal营养搭配建议
Balanced plate: ½ vegetables (roasted broccoli, green salad), ¼ this protein, ¼ starch (sweet potato, rice or bread).均衡一盘：½蔬菜（烤西兰花、绿叶沙拉）、¼这道蛋白、¼主食（红薯、米饭或面包）。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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