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Recipe

Pork Tenderloin with Apples

Scott Phillips

Servings: 4

Turn your Sunday dinner table into the corner table at a French bistro with a meal that incorporates juicy pork tenderloin and a few French cuisine staples like fresh butter, cream, shallots, apples, and thyme.  

Ingredients

  • 2 medium Granny Smith apples
  • 1/2 medium lemon
  • 7 Tbs. unsalted butter
  • 1 Tbs. granulated sugar
  • 2 pork tenderloins (about 1  lb. each), trimmed and cut in half crosswise
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. extra-virgin olive oil
  • 2 large shallots, finely minced
  • 1/4 cup Calvados or Cognac
  • 1/4 cup apple cider
  • 1/2 tsp. fresh thyme leaves
  • 1/3 cup heavy cream

Nutritional Information

      Calories (kcal) : 650
      Fat Calories (kcal): 340
      Fat (g): 38
      Saturated Fat (g): 20
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 205
      Sodium (mg): 580
      Carbohydrates (g): 21
      Fiber (g): 2
      Protein (g): 47

Preparation

  • Set a rack in the center of the oven and heat the oven to 400°F. Peel, core, and cut each apple into eight wedges, rubbing the cut edges with the cut side of the lemon half as you go, and then juice the lemon half into a small bowl and set aside. In a 10-inch skillet, melt 2 Tbs. of the butter with the sugar over medium-high heat. Add the apple wedges and cook, turning halfway, until soft and a rich amber color, about 8 min. (reduce the heat to medium if they start to burn). Set aside and keep warm.
  • Pat the tenderloins dry with paper towels and season generously with salt and pepper. Heat the oil in a 12-inch ovenproof skillet (don’t use nonstick) over medium-high heat until very hot. Sear the pork on all sides until nicely browned, about 5 min. total. Put the skillet in the oven and roast until an instant- read thermometer inserted in the center of the pork registers 140° to 145°F, 10 to 15 min. Transfer to a warm plate (don’t clean the skillet), tent with foil, and let rest for 10 min.
  • Set the skillet over medium heat and add 2 Tbs. butter. When it melts, add the shallots and cook until soft and translucent but not browned, about 3 min. Remove the pan from the heat and add the Calvados. Return the pan to the stove, raise the heat to medium high, and boil until the Calvados is almost gone, 1 to 2 min. Add the cider and thyme; simmer until the liquid is reduced by about half, 2 to 3 min. Add the cream and cook over very low heat until the sauce is golden and coats the back of a spoon, about 5 min. Cut the remaining 3 Tbs. butter into 1/2-inch cubes and swirl them into the sauce. Season to taste with salt, pepper, and 1/2  tsp. of the reserved lemon juice or to taste. Slice the pork and serve with the warm apples and sauce.

Serve with Roasted Winter Vegetables with a Maple-Ginger Glaze or Basic Roasted Broccoli.

Reviews

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Reviews

  • Monique1140 | 01/16/2018

    This recipe was excellent - not terribly complicated but must admit the "sauce" is what makes it and would double it next time as it was absolutely delicious! Also, I did the apples ahead of time for the sake of time but wasn't sure how to reheat them a bit before serving. So, they went onto the platter at room temperature but would have preferred them a little warmer.

  • pokano | 01/09/2018

    We had leftovers, but not enough apples. So I used Jonagolds, a sweet apple, the only apple I had left in the refrigerator. I was a bit concerned since Jonagolds are sweet apples. Not to worry, it was just as good as it was with tarter apples. In short, feel free to use any cooking apple.

  • pokano | 01/07/2018

    Delicious! I doubled the sauce and used applejack (we didn't have any Calvados). I also used one humongous honeycrisp apple and one small Idared apple instead of Granny Smiths. We'll definitely be making this again.

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