Apple Glazed Pork Tenderloin

Apple Glazed Pork Tenderloin

101
Hyakurin 0

"Sweet, savory and easy."

Ingredients

55 m servings 434 cals
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Original recipe yields 4 servings

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Nutrition

  • 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

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Directions

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  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.
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Reviews

101
  1. 136 Ratings

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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, s...

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 ...

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 vin...

So good - Used a Honeycrisp instead of Gala and used Chardoney (sp? not a wine drinker) instead of Riesling because that is what my mom had on hand... EXCELLENT! Can't wait for left overs tonigh...

This was delicious and easy! I only had a little apple jelly, so ended up using a mixture of apple jelly, apricot preserves and cherry preserves. I was worried it would be too sweet, but it ca...

Very good!! I made this using a 1 lb. 2 oz. pork tenderloin. I cut the wine (chardonnay), jelly and balsamic vinegar in half and thought that was still plenty of sauce. I had a little trouble...

I agree with the suggestion of doubling the apples to 2 Gala apples. What a juicy pork tenderloin!!

This recipe is great! Every time I make it, it is gone. I made a couple of minor changes. Added dried cranberries in with the apples and added mushrooms to the veggies. Also I don't bother to ...

This is one of the best of pork tenderloin recipes! We loved it! It's very tasty! Absolutely recommend!!! Only one change: we used quince jelly instead of apple jelly as we had that one at home....