This pork tenderloin with apples is one of those easy French-inspired dinners that never disappoints. Tender, juicy pork, sweet caramelized apples, and fresh thyme come together in one skillet for a wonderful dinner in just 40 minutes.

I have been cooking pork tenderloin since the very beginning of my cooking journey. Even when I could burn water, somehow, pork tenderloin was one of the few things I could always get right. And speaking of my favorite, this Pork Tenderloin Scaloppine with Balsamic Citrus Sauce will also knock it out of the park for deliciousness. And when I want something with a little more presentation, my pork tenderloin stuffed with mozzarella, arugula, and basil is always a beautiful choice.

The finished pork tenderloin with apples recipe is served on a white platter.

Recipe Overview: Pork Tenderloin with Apples

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 4 people
  • Cook Method: One-skillet stovetop cooking
  • Flavor & Texture: Tender pork, buttery caramelized apples, and fresh thyme
  • Difficulty: Easy.
  • Why this Recipe? An elegant French-inspired dinner made with simple ingredients in just 40 minutes
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The sweetness of the apples pairs beautifully with the savory pork, while a splash of brandy brings everything together. It is simple enough for a busy weeknight yet elegant enough to serve when friends come over.

I have always loved pairing pork with fruit. The sweetness brings out the savory flavors beautifully. If you enjoy this combination as much as I do, you will also love my roasted pork tenderloin with caramelized apples, pears, and onions.

In this Article

A Note From Giangi

Easy and full of flavor. There is nothing complicated about this recipe. A few simple ingredients, one skillet, and you have tender pork with deliciously caramelized apples. The combination of sweet and savory is wonderful.

Perfect for any occasion. I love recipes that I can make for a quiet family dinner or when friends come over. This one looks beautiful on the table, requires very little preparation, and always feels a little special.

Giangi

Key Ingredients

Ingredients required to make the recipe.

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 – trim any excess fat and the silver film that sometimes covers one side of the 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 pairs perfectly 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/

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Variations and Substitutions

Once you have mastered this super-simple recipe, you can make many variations of 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.

For a change from the apples’ sweetness, try my pork tenderloin with cream and mustard. The creamy mustard sauce gives the pork a lovely French-inspired flavor and makes another wonderful dinner for family or friends.

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 it will thoroughly cook alongside the pork.

How to make Pork Tenderloin with Apples

For all my recipes, please assemble all the ingredients before starting to cook or bake.

Step 1: Be generous when seasoning your pork tenderloin with salt and black pepper on all sides. Sprinkle the fresh chopped thyme all over your tenderloin. Searing your pork tenderloin first gives it a beautiful golden crust while keeping the inside tender and juicy. If you love this cooking method, my pan-seared pork tenderloin is another easy recipe to try.

Pork tenderloin seasoned.

Step 2: Melt the two tablespoons of unsalted butter with the olive oil over medium-high heat in a skillet with high sides.

Pork tenderloin being seared with olive oil and butter.

Step 3: Add the pork tenderloin and sear on all sides until golden, about 10 minutes. It needs to be golden brown all around it.

The tenderloin seared in the pan.

Step 4: Meanwhile, wash your apples. Leave the skin on so they will not fall apart during cooking.

Apples sliced in half.

Step 4: Take your skillet off the heat, add the alcohol to the center, and cook for another two minutes, keeping a close eye on it.

Add the remaining butter to the skillet, then add the apple halves, cut side down, to the skillet with the pork tenderloin.

Step 5: Add the remaining butter to the skillet, then add the apple halves, cut side down, to the skillet with the pork tenderloin. Cover and cook for up to 10 minutes. The apple juices will run out and create natural caramelization.

Cover and cook for up to 10 minutes. The apple juices will run out and create natural caramelization.

Step 6: Remove the lid and continue cooking until the apples are lightly caramelized.

Serve slices with the apples over it or alongside.

The tenderloin is sliced and served with apples.

Giangi’s Tips on cooking with alcohol

  • 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 the safest way of doing it.
  • Of course, always keep your eyes on the skillet.
  • Also, keep all loose clothing away from the heat source.

When returning to the stove, start with a low flame and increase it slowly.

Giangi’s Pro Tips

Do not overcook your pork. Pork tenderloin is very lean and cooks quickly. Use an instant-read thermometer to check the thickest part of the meat. Once it reaches 145°F, remove it from the heat and let it rest for at least 3 minutes before slicing.

Leave the apple skins on. I love using Gala apples because they become beautifully tender while holding their shape. The skins help keep them from falling apart as they cook.

Get that beautiful golden crust. Pat your pork dry before seasoning, then sear until golden. This adds so much flavor to the finished dish.

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.

I love serving this pork tenderloin with my French garlic potato gratin. The tender potatoes complement the sweet apples beautifully.

For a cozy fall dinner, my Brussels sprouts with bacon and shallots are another favorite. The savory bacon and tender sprouts are delicious alongside the caramelized apples.

For something lighter, a simple butter lettuce salad or French peas makes a lovely accompaniment.

For something more savory, these 20-minute Brussels sprouts with bacon and shallots are wonderful alongside the pork, especially with the sweetness of the caramelized apples.

Do not forget to leave some room for dessert, such as this sweet temptation of Pear Clafoutis for the grand finale.

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.

Pork Tenderloin with Apples FAQs

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.

The finished recipe on a white platter.

More Apple Recipes You Will Love

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Pork Tenderloin with Apples

5 from 1 vote
Pork Tenderloin with Apples
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Giangi Townsend
Tender pork tenderloin with caramelized apples, brandy, and fresh thyme. An easy, one-skillet French-inspired dinner ready in just 40 minutes.
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Ingredients 

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

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.
Do not overcook your pork. Pork tenderloin is very lean and cooks quickly. Use an instant-read thermometer to check the thickest part of the meat. Once it reaches 145°F, remove it from the heat and let it rest for at least 3 minutes before slicing.
Leave the apple skins on. I love using Gala apples because they become beautifully tender while holding their shape. The skins help keep them from falling apart as they cook.
Get that beautiful golden crust. Pat your pork dry before seasoning, then sear until golden. This adds so much flavor to the finished dish.

Nutrition

Calories: 565kcal | Carbohydrates: 26g | Protein: 48g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 122mg | Potassium: 1100mg | Fiber: 5g | Sugar: 19g | Vitamin A: 536IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 3mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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