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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.


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Reviews (19 reviews)

  • JoyInTheMountains | 09/10/2020

    Absolutely delicious. Tastes like a gourmet made it. I agree with another reviewer who recommends doubling the sauce. I also like to double the apples. Everybody in my family loves this dish and that is no easy feat to accomplish.

  • vmcollins | 01/20/2020

    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!!

  • Krispie | 01/06/2020

    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!

  • GeniCooks | 10/08/2019

    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.

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