Roasted Pork Tenderloin with Apples

A pork tenderloin is my favorite cut of pork as it is lower in fat and lends itself very well to all kinds of recipes. The number of recipes I have in my blog testifies to the fact that I love this meat.

This old recipe is adapted from Chef Bruce Aidell, originator of the artisan chicken sausage back in 1983. One of his cookbooks, Complete Meat Cookbook was a great reference for me on how to cook meat as the internet was not then what it is today.

The cooking guidelines have changed since 2011 where you can safely consume pork at 145°F. This is 15 degrees less than what it use to be. The most common cuts of pork are 16 percent leaner and have 27 percent less saturated fat than the same cuts 20 years ago. Ground pork should still be cooked to 160°F.

Roasted Pork Tenderloin with Apples

Marinade for Pork:

  • 2 tbsp. Calvados or apple brandy
  • 1/4 cup apple cider
  • 1 tbsp. cider vinegar
  • 1/4 tsp. cinnamon
  • 1/2 tsp. sage
  • 1 tsp. black pepper
  • 1 tsp. salt
  • 2 tbsp. soy sauce
  • 1 tbsp. vegetable oil

Combine the marinade ingredients and cover the tenderloins with this mixture to marinate overnight, turning occasionally.


  • 2 (1 lb. pork tenderloins, trimmed of silverskin and fat)
  • 1 tbsp. olive oil
  • 2 Golden Delicious, Granny Smith or McIntosh apples, cored, peeled and thinly sliced

Remove the tenderloins from the refrigerator 30 minutes before cooking. Place the tenderloins on scott towels  and pat dry; save the marinade. Brown the meat on all sides until brown. Spray the pan as the apples tend to stick. Place the apple slices on the prepared sheet pan and place the browned pork on top. Brush with reserved marinade and roast at 400°F  for 15-30 minutes until the pork registers 145°F.

Remove to a warm platter, keep warm and make the pan sauce.

Pan Sauce:

  • 1/2 cup chicken stock
  • 1/4 cup apple cider
  • salt and pepper to taste

Add the stock to the roasting pan and boil, scraping up any browned bits; transfer to a saucepan. Add the reserved marinade and the apple cider and boil over high heat to reduce the liquid to a syrup; about 1/4 cup. Season to taste. Slice the pork and arrange on a platter; arrange the apples on top and pour the sauce over.

Recipe by cooking with aunt juju  

I am sharing this delicious pork tenderloin smothered in apples, Calvados and apple cider, served with a side of roasted potatoes and a fresh green salad with the gang at Fiesta Friday.

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46 thoughts on “Roasted Pork Tenderloin with Apples

  1. We still have more fresh apples in our house, and this simply looks divine. I love how you brought apple cider into this dish as well. What a beautiful blend of flavors! Thanks for sharing, and I hope you have a fabulous weekend! 😀


  2. Love the combination of flavors here Judy! Your Roasted pork tenderloin looks juicy and just picture perfect!


  3. This looks delicious, Judi – I had no idea about those pork guidelines! I suppose we Europeans are a little backward and just sling it all into the open fire 😉 Now I’ll have to look it up and then give it a go. Your combination of apples and pork sounds just too appetising!


  4. This is beautiful! I love the way you sliced the apples! I have that cookbook, and didn’t he also write one just on pork? I’m too lazy to go search through my cookbooks!


  5. So warm and comforting Judi, I always love apples with pork, and your tenderloin with the lovely dark exterior just caught my eye. The apple brandy ingredient sounds wonderful too. Just a lovely meal for a cold Autumn day.


  6. I’m definitely hungry now even though I’ve been snacking on candy, but this sounds so mouth-watering! And I’m getting better at cooking pork tenderloin, I think. I’m going to follow your recipe closely. I just know this one is going to be well-received by my family. 🙂


    • Thanks – a pork tenderloin will cook differently depending on the size but a good “rule of thumb” is remove it once the temp is around 145°F. Just search pork tenderloin for other recipes on my blog. Like I said it is probably my favorite thing to cook and you can vary the marinade, ingredients, sauces and so on 🙂


  7. Mmmmm, pork, calvados and apple, what a great combination. It sounds like a perfect winter warming dish to just tuck in to and enjoy! 🙂


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