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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.  


  • 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


  • 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.


Rate or Review


  • Ozzycook | 10/01/2014

    All the reviews prior to mine were correct. The only way I will make pork tenderloin again.I agree to make more "sauce", double it at least and if you have left over then dunk it with toast or french bread.One final point as I do not often cook with a sauce pan on the stove and in the oven, USE A POT HOLDER! The handle is hot, very hot.Enjoy!

  • londongal | 11/25/2013

    I followed the recipe exactly, which I don't usually do, and it turned out beautifully. I also tried the suggested winter roasted vegetables - exactly as written - and they were fabulous! The meat is really quick prep, the vegetables need a full hour to cook, and the prep time is about 30 minutes so allow enough time. I am a very experienced cook and these are very good recipes.

  • ellen_in_charlotte | 11/13/2013

    Outstanding! Few changes except to make it for 2. One tenderloin, one apple. one large shallot. Also used half & half (on hand) and just a touch of butter at the end. Made the full sauce recipe and will double it next time. (It is seriously yummy) Used apple brandy as real Calvados is very expensive. Timing for pork was right on (15 min for an almost 1lb tenderloin). I used a honeycrisp apple (in season here and on hand) - they are much larger than a Granny so I would cut it into 10 or 12 pieces to get them to cook more quickly. I have a kickbutt stove so they caramelized quickly on medium heat. Would make this for company in a heartbeat. Mr suggested adding mushrooms (and he's not a huge mushroom fan) to add a little umami. Hmmmm might try that.

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