Featured in 12 Easy Recipes for New Cooks
Pork tenderloin is one of my favorite things to cook, especially for a midweek meal. It's no fuss, partners well with fruit (especially apples), onions, or mustard, loves spice rubs, and even the fanciest preparations cook up quickly.
In fact, the only thing you really have to worry about with pork tenderloin is overcooking it. Because it's so lean, it can go from tender to dry if you aren't paying attention.
This recipe was one of the first recipes I posted on the site so many years ago. We've since changed it up a bit, including making a pan gravy from the juices and stock to pour over the sliced tenderloin and apples. Enjoy!
For more information on apple varieties, check out our Guide to Apples.
Pork Tenderloin with Apples
- 2 pork tenderloins
- 2 cloves garlic, peeled and cut into slivers
- Salt and pepper
- 2 teaspoons ground cumin
- 2 Tbsp extra virgin olive oil
- 1 cup (235 ml) of chicken or beef broth
- 1 cup (235 ml) dry white wine (can sub with apple brandy or apple cider)
- 2 medium sized apples, peeled, cored, and sliced
Preheat oven, prepare the tenderloins:
Preheat oven to 400° F (205°C). With the tip of a sharp knife, make deep little slits all over the tenderloins and insert the garlic slivers.
Season with salt, pepper and cumin.
Sear the tenderloins on all sides:
Heat the oil in a skillet on medium high heat and sear the tenderloins well on all sides (about 10 minutes).
Finish cooking tenderloins in oven, with broth and wine:
Remove the tenderloins from the skillet (do not discard the juices in the skillet) and place the tenderloins in a roasting pan.
Add the broth and white wine to the roasting pan.
Cook in the oven at 400°F (205°C) for 10-15 minutes or longer, until their internal temperature reaches 140°F.
Cook apples in the same skillet:
After you've placed the tenderloins in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin.
Sauté until soft. Remove the apples from the pan, set them aside, saving the juices once again in the pan.
Let tenderloins rest:
After the tenderloins have reached 140°F internal temperature, remove them from the oven. Transfer the tenderloins from the pan to a cutting board, cover with aluminum foil and let rest for 10-15 minutes. The internal temperature of the tenderloins will continue to rise while they rest.
Make gravy by boiling pan juices:
While the pork is resting, pour the roasting pan juices into the skillet and boil everything on high heat for 5 minutes, or until you get a gravy the consistency of melted ice cream.
Slice and serve:
Slice the tenderloins into 1/4 inch thick slices, add the sliced apples to the meat in the serving dish, drizzle some gravy over and serve immediately.