Search thousands of recipes reviewed by home cooks like you.

Apple Glazed Pork Tenderloin

Apple Glazed Pork Tenderloin

  • Prep

  • Cook

  • Ready In

Hyakurin

Sweet, savory and easy.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 434 kcal
  • 22%
  • Fat:
  • 6.4 g
  • 10%
  • Carbs:
  • 65.1g
  • 21%
  • Protein:
  • 22.5 g
  • 45%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a baking dish large enough to hold the tenderloin without folding it.
  2. Heat the olive oil in a large skillet over medium-high heat, and brown the pork tenderloin on all sides. Remove the browned tenderloin to the prepared baking dish. Sprinkle all sides of the meat with salt, pepper, and parsley.
  3. Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the Riesling wine. Scrape all the browned flavor bits off the bottom of the skillet and stir to help dissolve them into the wine. Bring to a boil, and pour the onion, apple, and wine mixture over the tenderloin.
  4. Mix together the apple jelly and balsamic vinegar in a bowl until the mixture is smooth and without lumps. Spread the jelly mixture all over the pork.
  5. Bake loin in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 30 to 45 minutes. Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

LadyNewt
60
3/19/2010

This dish was exceptional! Followed directions precisely, except I doubled apples, and we are not drinkers so I used apple juice instead of wine. Also, I didn't know whether to cover or not, so I covered first half and uncovered last half. An absolute keeper...A++++!!!!

wen-delicious
50
10/29/2009

This is amazing! I happened to have only Empire apples, and I increased it to 1 1/2 apples. In addition, I only had Chardonnay, which I think worked out well since the dish is a little on the sweet side anyway. Served this with long-grain brown rice and green beans. The sauce spooned over the rice flavored it wonderfully. I will definitely make this again!

Heather
31
2/24/2011

Perfect for entertaining! I used a 4lb pork loin roast with 5 gala apples. I used 2 cups of apple butter instead of apple jelly, 2 onions, 1 1/2 cups reisling wine, 5 tablespoons balsamic vinegar. Baked in Convection oven at CONV ROAST 325 degrees for 1 1/2 hours. Covered for first hour. Uncover rest of time. Take out when you get an internal temp of 160 degrees. Let sit 10 minutes. So many compliments!!! Served with balsmati rice, spinach salad and rolls.