Pork tenderloin with apples is a traditional French recipe that is savory and easy to prepare. It is the perfect dinner on a busy night or an impromptu dinner with friends.
I have cooked pork tenderloin since the beginning of my cooking journey; even when I could burn water, somehow, the pork tenderloin was one of those meats that was fail-proof to me and one of my favorite meats to cook. And talking about my favorite, this Pork Tenderloin Scaloppine with Balsamic Citrus Sauce will also knock out of the park on deliciousness.
Of course, this recipe has seen its share of updates, but the core remains the same—tender pork tenderloin with juicy and amazing apples.
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Pork tenderloin pairs beautifully with fruits. The sweetness of the fruits balances well with the pork, and by adding some earthy fresh thyme, the flavors take you back to France.
This delicious meal with simple ingredients and a little cooking will please a small gathering or a huge crowd. French cuisine at its best!
In this Article
- Subscribe to Giangi's Kitchen!
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make these delicious
- Cooking with alcohol
- Pro Tips
- What dishes can you enjoy with this pork tenderloin with apples?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this apple and pork tenderloin recipe, you may want to try my other recipes.
- VIDEO: COOK ALONG WITH ME
- Pork Tenderloin with Apples
Why you will love this recipe
Easy and simple recipe – This recipe will remove all the fears of French cooking as it is the epitome of easiness. Give it a try; you will thank me later.
Ingredients in your pantry – no need for an extensive grocery list, a few key ingredients, and your dinner is ready to be enjoyed.
One pot cooking – I love it! There is no extra cleaning; you can even serve your pork tenderloin in the pan you cook it. Lodge was what I chose to use.
Great for a small group or a large gathering – the ease of this recipe can make it the perfect dish to serve to your guests and not break the bank, either.
Ingredients needed to make this recipe
This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.
Pork tenderloin – remove any extra fat you see and the silver film that sometimes covers one side of your tenderloin. When purchasing, look for pinkish-red meat.
Gala apples – Select all the same size and more toward the small size. Your guests will enjoy one apple each, and you do not want it to be so large that they will not enjoy it.
Brandy – Goes with the apples magnificently and gives them such a great flavor.
Olive oil – Used to sear the pork tenderloin.
Unsalted butter – always use unsalted butter. You want to have control of the seasoning, and salted butter will not only add too much salt to your dish but change its flavor.
Fresh thyme – one of the fresh herbs that is perfect with pork.
Ground black pepper and Salt – your seasoning and use to your liking. Freshly ground pepper is best, but use whatever you have on hand/
Equipment Needed
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Step by step on how to make these delicious
With all my recipes, please assemble all the ingredients before starting cooking and baking.
- Be generous when seasoning your pork tenderloin with salt and black pepper on all sides. Sprinkle the fresh chopped thyme all over your tenderloin.
- Melt the two tablespoons of unsalted butter with the olive oil over medium-high heat on a skillet with high borders.
- Add the pork tenderloin and sear on all sides until golden, about 10 minutes. It needs to be golden brown all around it.
- Meanwhile, wash and have your apples. Leave the skin on so they will not fall apart during cooking.
- Take your skillet off the heat, add the alcohol in the middle of it, and cook for another two minutes, keeping a keen eye over it.
- Add the remaining butter to the skillet and add the apple halves cut side down in the skillet with the pork tenderloin.
- Cover and cook for up to 10 minutes. The juices from the apples will run out and create a natural caramelization.
- Remove the lid and continue cooking until the apples are lightly caramelized.
Serve slices with the apples over it or alongside.
Cooking with alcohol
The brandy evaporates as it cooks, leaving a wonderful bold flavor in the apples and pork. Cognac or Bourbon can be used instead of the Brandy.
Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn it off.
Placing the alcohol in the middle of the pan is also a safe way of doing it.
Keep your eyes on the skillet pouring away from you, and keep all loose clothing away from the heat source, too.
When returning to the stove, start with a low flame and increase.
Pro Tips
- When purchasing your pork tenderloin, look for the meat that should be pinkish-red.
- Wash the apples very well and leave the skin on. The skin will hold the apple together once it starts cooking down and softening.
What dishes can you enjoy with this pork tenderloin with apples?
The roast pork and apples are great on their own for a light fare.
However, you can serve it with Potato Gratin, a straightforward Butter Lettuce salad, or French Peas, my favorite combination.
Do not forget to leave some room for dessert, such as this sweet temptation of Pear Clafoutis for the grand finale.
Variations and Substitutions
Once you have mastered this super simple recipe, you can make many variations of this pork tenderloin. I have a whole chapter on Pork Dinner recipes on this website. I am sure you will find another one that will delight you.
Have fun changing the ingredients:
- Add fruits, such as prunes and figs, that can replace the apples.
- Butternut squash in the fall is cut into small cubes so they will thoroughly cook alongside the pork.
Storing and Reheating
If you are fortunate to have leftovers, besides eating as is, we love to slice the tenderloin very thin and make a sandwich with it for lunch or quesadillas with some added cheese.
Store: Store any leftovers in an airtight container in the fridge for up to three days.
Reheating: bring it back to room temperature and reheat in a skillet with a bit of butter and a tablespoon of water to bring the meat to warm and the apples moist and succulent.
Frequently Asked Questions
What apples are good for cooking with pork?
When cooking apples with pork, it is best to use an apple that holds its shape and that it has a good balance between sweet and tart. Gala, Fuji, Braeburn, or Honeycrisp are used for best results.
Should pork tenderloin be well done?
No, there is no need to cook your pork tenderloin to well done. It is best to cook it to a lower internal temperature of 145F to ensure it remains juicy and tender.
What cooking method is best for pork tenderloin?
Pan-roast your pork tenderloin to encapsulate all the juices internally, then transfer it to the oven to roast, flipping it halfway through cooking. With the help of an instant-read thermometer inserted into the thickest part, register 140F.
How do you cook a pork loin so it doesn’t dry out?
The key to a moist pork tenderloin is to cook it at a low temperature, using a meat thermometer to ensure it does not overcook. Resting it before cutting into it will help keep all the juices inside.
If you enjoy this apple and pork tenderloin recipe, you may want to try my other recipes.
Pomegranate, Blackberries Sauce with Pork tenderloin
Arugula Stuffed Pork Tenderloin
VIDEO: COOK ALONG WITH ME
Pork Tenderloin with Apples
Ingredients
- 2 pounds pork tenderloin fillets
- 4 small apples
- ¼ cup brandy
- 4 tablespoons unsalted butter
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons olive oil
- salt
- pepper
Instructions
- Generously season your pork tenderloin with salt and pepper on all sides. Sprinkle the fresh thyme over it.
- On a skillet over medium heat, warm up 2 tablespoons of olive oil and two tablespoons of butter. Add the pork fillets and cook until golden, about 10 minutes. It needs to be a beautiful golden color all around it.
- Meanwhile, wash and halve your apples.
- Add the brandy to the middle of your skillet and cook for another 2 minutes.
- Add the remaining two tablespoons of butter to the skillet and place face down the cut apples. Cover and cook for another 8 to 10 minutes.
- Remove the lid and continue cooking until the apples are lightly caramelized. If you need to add more butter.
- Serve immediately.
Equipment
Notes
Pro Tips
- The brandy evaporates as it cooks, leaving a wonderful bold flavor in the apples and pork. Cognac or Bourbon can be used instead of the Brandy.
- Be extremely careful when placing alcohol in a skillet. I always remove the skillet from the heat source and turn it off.
- Placing the alcohol in the middle of the pan is also a safe way of doing it.
- Keep your eyes on the skillet pouring away from you, and keep all loose clothing away from the heat source, too.
- When returning to the stove, start with a low flame and increase.
- When purchasing your pork tenderloin, look for the meat that should be pinkish-red.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Classics, Dinners, Pork
- Cuisine: French
- Occasion: Valentine’s Day
- Season: Spring, Winter
- Type: Affordable Gourmet, Videos
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