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.
Meat:
- 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 http://cookingwithauntjuju.com/2015/10/30/roasted-pork-tenderloin
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.
This is full of all kinds of different and lovely flavors! As always you make things look and sound so tempting:)
Thanks so much for the nice compliment – I just love to cook and share with everyone 🙂
I love seeing your recipes and ideas and your posts are always professional as well as homey! a great combination aunjuju
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! 😀
It’s an excellent recipe Kaila – the sauce is a great finish. Happy Halloween 🙂
Love the combination of flavors here Judy! Your Roasted pork tenderloin looks juicy and just picture perfect!
Thanks Sandhya – that’s why I like pork tenderloins – follow the new cooking guidelines and you will get a tender and juicy roast 🙂
Thanks Judy!
I’m not a pork eater but my family does enjoy.. Will try this recipe someday 🙂
I hope you do – I know how it is when you’re the cook and everyone likes something but you don’t!
Yummm..sounds like a very delicious combination ☺☺
Pork and apples are always a good pairing Lina 🙂
I still have 16 pounds of apples left…so we may need to try this!
16 pounds – do you have apple trees? This recipe is a good way to use any apple variety 🙂
No! Ha, we just got overzealous in our apple picking last weekend at a local farm …🍎🍎🍎
Looks delicious! Pork and apple is such a great combination. 🙂
Thanks – it really is Ronit – a favorite in my family 🙂
This is one of my favorite fall meals! Yours looks amazing 🙂 Can’t wait to make it!
Thanks – we love our pork too. Hope you have a chance to make it 🙂
Your pork looks very moist, I will try this recipe. For the most part we stopped eating pork because it is so dry and tough. Too lean! Thanks for posting.
Read the pork guidelines in my third paragraph. My tenderloins always come out perfect – love this with apples and a little sauce with some Calvados!
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!
Thanks Ginger – I had to redo some recipes as the pork was overcooked. Now, I have things under control – I think 🙂
I so have to look into this!!
This recipe sounds delicious! I also love your choice of mashed potatoes with the tenderloin. The two are just so good together.
Thanks Julie – I served it with roasted potatoes but mashed potatoes are always good when there’s a sauce!
Also a great choice! Happy Halloween Judi! Are you making any ghoulish treats?
I am handing out bags of Goldfish tonight – can’t stand to have a bunch of chocolate around me because I eat it!!! A sister is coming up with her son’s puppy – he’s going to be dressed up as??? How about you? Happy Halloween and Happy FF 🙂
That is a great idea! My puppy is going to be a skeleton. 🙂
What a delicious dinner–sounds wonderful!
Thanks Nancy – pork tenderloin is a simple, delicious meal and serve it with some potatoes and a salad and you have an excellent dinner!
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!
Thanks – he wrote one on pork and another one on sausage. A very knowledgeable chef where I learned a lot from his books.!
Aaaahhhh that’s what it was. Yes, I like him!
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.
Thanks Loretta – I love this kind of a meal. The Calvados made the sauce very yummy and browning the meat added more flavor 🙂
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 🙂
Mmmmm, pork, calvados and apple, what a great combination. It sounds like a perfect winter warming dish to just tuck in to and enjoy! 🙂
Thanks – It is a good combination Petra – perfect Fall dinner 🙂
Yummy I do enjoy a nice piece of pork tenderloin and you recipe looks just divine!
Thanks – this is my favorite cut of pork and I like to make so many different recipes with it 🙂
I know how delicious this recipe of yours must be. I make apple stew using beef or chicken, and now I will try with pork using your yummy recipe. 🙂
Sounds good Fae as all your recipes are 🙂
Beautiful post, Juju! I love the flavor combo!
Thank you – pork and apples always pair well together!