Apple Glazed Pork Tenderloin

Apple Glazed Pork Tenderloin

63 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    55 m
Hyakurin
Recipe by  Hyakurin

“Sweet, savory and easy.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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.

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Reviews (63)

Rate This Recipe
wen-delicious
34

wen-delicious

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!

LadyNewt
31

LadyNewt

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++++!!!!

cathystan
15

cathystan

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 tonight!!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 434 cal
  • 22%
  • Fat
  • 6.4 g
  • 10%
  • Carbs
  • 65.1 g
  • 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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Pork Tenderloin with Balsamic Plum Reduction

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