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PorkTenderloin with Apple & Onion

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Submitted by tamradore

Roasted pork tenderloin braised with Granny Smith apples, onions, garlic, honey, and white wine vinegar. A sweet-savory fall dinner with a rustic apple gravy.

YIELD

8 servings

PREP

20 min

COOK

90 min

READY

120 min

Pork and apples are one of those pairings that just works every time. Here, a seared pork tenderloin gets braised low and slow with sauteed Granny Smith apples, onions, and eight cloves of garlic in a sauce of chicken broth, white wine vinegar, and honey.

Browning the meat on all sides before it goes into the roasting pan builds a crust that seals in the juices and adds deep, caramelized flavor to the finished gravy. Use the same skillet to saute the onions and garlic in those drippings, then the apples go in for a quick two-minute cook.

The vinegar and honey create a sweet-tart balance in the braising liquid that intensifies as it reduces. After an hour or so of covered roasting, the apples soften into a chunky, rustic gravy. A quick mash before serving brings it all together.

Pro Tips

  • Use Granny Smiths specifically. They hold their shape during the long braise and their tartness cuts through the richness of the pork.
  • Cover tightly with foil. The trapped steam keeps the tenderloin moist over the long cook time.
  • Rest the pork for a full 10 minutes before carving. The juices need time to redistribute or they’ll run out all over the cutting board.
  • Slightly mash the apples and onions in the pan with a fork for a chunkier gravy. For smooth, hit it with an immersion blender.

Variations

  • Add a teaspoon of cinnamon or a few sprigs of fresh sage to the braising liquid for extra autumn flavor.
  • Use apple cider instead of chicken broth for an even more apple-forward sauce.
  • Swap Granny Smiths for Honeycrisp if you want a sweeter, less tart gravy.

Ingredients

3 1.4
POUNDS KG PORK TENDERLOIN
2 2
EACH EACH GRANNY SMITH APPLE
2 473
CUPS ML ONIONS
chopped
8 8
CLOVES EACH GARLIC
peeled
3 45
TABLESPOONS ML OLIVE OIL
¾ 177
CUP ML CHICKEN BROTH
2 30
TABLESPOONS ML WHITE WINE VINEGAR
1 15
TABLESPOON ML HONEY

Directions

Brown the meat on all sides in a skillet.

You may use either one 3 pound roast or two 1½ pound roasts.

Remove the meat and put into a roasting pan with a close fit.

In the pan in which you browned the meat, sauté the onions and garlic for 5 minutes.

Add the apples, and continue sautéing for about 2 minutes longer.

Add the broth, vinegar, honey and stir until mixed.

Add salt and pepper to taste.

Pour the gravy over the pork, cover with foil, and bake for 1 to 1½ hours at 325℉ (160℃) until the pork is done.

Remove pork from pan and let sit for 10 minutes before carving.

Slightly mash the gravy, and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 285g (10.1 oz)
Amount per Serving
Calories 308 32% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 111mg 37%
Sodium 121mg 5%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 75g
Vitamin A 0% Vitamin C 14%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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