PorkTenderloin with Apple & Onion

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.