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Pork Tenderloin with Apples

Pork Tenderloin with Apples

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Kristy Ainslie

Pork tenderloin is cooked on the stovetop and covered with crisp apples in a wine sauce. Would work well with boneless chicken breast or pork chops as well.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 17.9 g
  • 36%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Heat the olive oil in a skillet over medium-high heat. Season the pork tenderloin halves with salt and pepper to taste, then cook in the hot oil until evenly browned on all sides, about 8 minutes. Reduce the heat to medium-low, and cook until the pork is no longer pink in the center, turning occasionally, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Place the pork onto a plate, cover with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
  2. While the pork is resting, pour the wine into the pan; bring to a simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Simmer for 2 minutes, then add the apples, chicken stock, vinegar, cinnamon, nutmeg, brown sugar, and nutmeg. Cook and stir until the apples are tender, about 10 minutes. Stir cornstarch mixture into the simmering sauce to thicken. Cook and stir 1 minute more until the sauce thickens and is no longer cloudy.
  3. Slice the pork tenderloin into 1/4 inch thick slices, and arrange on a serving platter. Pour the apple sauce over meat to serve.
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Reviews

Beth C.
85
2/9/2009

We tried this recipe tonight, and it was quite good. I did a couple of things differently though: I used a 1 1/2 pound tenderloin, and for the vinegar I used half balsamic and half white (I was out of cider vinegar). I didn't want the pork to dry out, so I covered it for the last 10 minutes of cooking. Next time I would slice the tenderloin and mix it in with the apples and sauce - that would warm it up a bit and coat the pork as well, since much of the sauce cooks away. As a side note, the apple sauce would be amazing on top of vanilla ice cream or french toast! It is absolutely wonderful!

S*T*L*Y
59
2/18/2009

This recipe was excellent and very easy to make. I used pork chops because they were on sale that week. You can use any cut of pork and simply adjust the cooking time accordingly (use a meat thermometer if you aren't sure). Use whatever white wine you have around...I didn't have the one named, but it still turned out great. The apple sauce was really great. I will make this recipe again.

Dakotalee71
58
7/27/2009

This was so good!!!! I took the suggestion and cut up the tenderloin into medallions at the end and cooked them in the apple mixture. I also doubled everything so there would be plenty of sauce - I highly recommend. I served with rice pilaf. A great meal.