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My review
Pork Tenderloin with Apples
65
CupcakeSparkles11
"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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Ingredients
1 h servings 213Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 92116 Ratings
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Most helpful positive review
2/6/2009
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...
Most helpful critical review
10/4/2012
Yes,it's easy and it is good,but,trust me,the optimum time for pork tenderloin is 20 minutes,not a second more. Oh yeh,after browning,cook it in the oven,not the pan, 180degrees for that 20 minu...
Most helpful
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Least positive
Newest
2/6/2009
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...
2/15/2009
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 t...
7/24/2009
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 ...
3/28/2009
Very nice flavor! I loved the smell that wafted through though house as I mixed together the apples, cinnamon and nutmeg. My only recommendation would be to brown both sides of the pork, making ...
11/1/2009
This recipe was awesome! I only changed a few things. I doubled the apples because my family loves apples. I knew that part would go over big. I cooked it in my dutch oven instead of a skill...
4/7/2010
Wow! I followed the recipe as written, with only two changes. Used a white wine that I had on hand and a small pork roast I had in the freezer. You can use whatever cut of pork you like as long ...
10/13/2012
I tried this tonight and after reading many reviews, also changed a couple of things. I seared the loin in the olive oil, but also caramelized onions with it. I placed it into the crock pot an...
11/5/2011
Loved this recipe did agree it was a bit sweet as written. So instead of a Riesling I used a Moscato, used agave instead of brown sugar and added a pinch of cloves to the fresh apples red delic...
10/4/2012
Yes,it's easy and it is good,but,trust me,the optimum time for pork tenderloin is 20 minutes,not a second more. Oh yeh,after browning,cook it in the oven,not the pan, 180degrees for that 20 minu...