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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This was amazing and delicious! I doubled the sauce after reading a few reviews. I used Honeycrisp apples since that is what I had and they were so good. I made mashed potatoes and with the pork on top and drizzled the apple and carmel sauce with the cream sauce...... YUM!!
My family loves this recipe except for the actual apples. No one likes the apples and I have made them twice. Either I’m doing something wrong or we are the only family who does not like mushy apples. Anyway, everything else is amazing and super easy. I served this with steamed broccoli and duck fat roasted potato wedges - delicious. I will definately make again soon!
This was delicious! I seasoned my pork a little more than called for before searing. I used about one teaspoon of dried tarragon and sage, and 1/2 teaspoon of dried coriander in addition to salt and pepper per tenderloin. Everything else was as the recipe called for. I could have used a little more sauce so you may want to make 1.5 times the recipe for the sauce alone. I served the pork with roasted tri-color New potatoes with rosemary, and sauteed petite green beans. My guest LOVED it. Thank you for the great recipe and excellent detailed instructions.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.