This recipe for Pork Tenderloin With Apples And Apple Cider Sauce has FALL written all over it! It’s surprising how well pork and apples go together!
My husband and I had dinner recently at a friend’s home. Our friend Shari prepared a wonderful meal for us and it was FANTASTIC! It was absolutely delicious, and a wonderful recipe that was perfect for a cool, Fall evening.
This week we have a friend (a friend for 40 years) staying with us in our home. Her first night here, I decided to try making this recipe for our own dinner. I found the original recipe online at Epicurious, and prepared it for us. Miracle of miracles, it turned out GREAT (guess even little old me can’t hurt a good recipe, right?)
The original recipe from Bon Appétit, calls for Calvados, which is an apple brandy from France. I didn’t have any, and didn’t want to go buy an entire bottle for the small amount needed, so I substituted dry white wine (which I did have), and it turned out fine, as well. I followed the rest of the instructions as written, and was very pleased with the results (as was our guest).
Pounding pork slices out with a meat mallet… great stress reliever, yes???
Sliced Golden Delicious Apples, ready to cook…
Apples are cooking in butter…
Apples are cooked until light golden brown, then removed from skillet.
Pork tenderloin cutlets are cooked in butter for a few minutes on each side…
Pork tenderloin cutlets are cooked in butter… a few minutes on each side.
After removing pork cutlets, Apple Cider Sauce is made in the same skillet. Wine or Calvados is used to deglaze the skillet, then shallots and thyme are added.
Apple cider and whipping cream are added to the sauce… looking and smelling delicious!
Pork Tenderloin Cutlets are surrounded by cooked apples and covered with the apple cider sauce… ready to serve them up!
A couple of slices per person, with sauce on top, accompanied by apples on the side and mashed potatoes with some of the sauce on top. Dig In!!!!
Sure hope you will give this wonderful meal a try. I know I will definitely make this again and again. It’s really very simple to make, and is full of flavor!
Interested In More Recipes?
Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.
You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Recipe Slightly Adapted From: http://www.epicurious.com/recipes/food/views/Pork-with-Apples-Calvados-and-Apple-Cider-1797
Tender pork cutlets, with cooked apples, drizzled with a lovely apple cider sauce. Delicious!
- 1 lb. pork tenderloin , cut into 1 inch thick slices
- Salt & pepper (to season pork)
- 5 Tablespoons butter
- 3 medium Golden Delicious apples , (peeled, cored, sliced into 1/3 inch thick slices)
- 1 1/2 teaspoons granulated sugar
- 2 large shallots , chopped
- 1 Tablespoon fresh thyme , chopped (or use 1 teaspoon dried)
- 1/4 cup Calvados or other apple brandy (I substituted 1/4 cup dry white wine)
- 1 cup heavy whipping cream
- 1/4 cup apple cider (not apple juice)
- Put the pork slices between two sheets of plastic wrap. Pound them out, one at a time, until they are about 1/4 inch thick. Set aside.
- In a large skillet over medium-high heat, melt 2 Tablespoons of butter. Add the apple slices, then sprinkle the slices with the sugar. Saute the apple slices until they are golden brown, on both sides (approximately 5-6 minutes). Remove apples from skillet and set aside. Cover and keep warm.
- Add 2 Tablespoons butter back into the large skillet. Melt butter over high heat. Season the pork with salt and pepper. Add pork slices to the hot skillet. Cook the slices until they are lightly browned and cooked through (about 3 minutes per side). Cook pork in batches, if necessary. Once pork has cooked through on both sides, remove to a platter, cover and keep warm. DO NOT CLEAN SKILLET OUT!
- Melt 1 Tablespoon butter over medium heat in the same skillet you cooked the pork in. Add the chopped shallots and thyme; saute these for 2 minutes.
- Add the Calvados (if using) or the white wine to the shallots, butter and thyme. Boil until the liquid is reduced to a glaze like consistency, scraping up the browned bits into the sauce as you go.
- Stir in the apple cider and whipping cream. Cook until the mixture thickens to sauce consistency (about 2-3 minutes). Lightly season with salt and pepper, to taste.
- Reheat the apples in another skillet or microwave, if necessary.
- Place pork slices on platter. Spoon the sauce over the top of the pork slices. Top with the apple slices, or place the apple slices around the pork.
- Serve and enjoy. This dish is perfect with mashed potatoes on the side. Use some of the apple cider sauce on top (like gravy) of the mashed potatoes for a perfect entree!
Here’s one more to pin on your Pinterest boards!