Pork Tenderloin with Apples
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Pork Tenderloin with Apples

Made  times
Kristy Ainslie 6

"Pork tenderloin is cooked on the stovetop and covered with crisp apples in a wine sauce. Would work well with boneless chicken breast or pork chops as well."
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1 h servings 213 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 13.2g
  • 4%
  • Protein:
  • 17.9 g
  • 36%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 128 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat the olive oil in a skillet over medium-high heat. Season the pork tenderloin halves with salt and pepper to taste, then cook in the hot oil until evenly browned on all sides, about 8 minutes. Reduce the heat to medium-low, and cook until the pork is no longer pink in the center, turning occasionally, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Place the pork onto a plate, cover with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
  2. While the pork is resting, pour the wine into the pan; bring to a simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Simmer for 2 minutes, then add the apples, chicken stock, vinegar, cinnamon, nutmeg, brown sugar, and nutmeg. Cook and stir until the apples are tender, about 10 minutes. Stir cornstarch mixture into the simmering sauce to thicken. Cook and stir 1 minute more until the sauce thickens and is no longer cloudy.
  3. Slice the pork tenderloin into 1/4 inch thick slices, and arrange on a serving platter. Pour the apple sauce over meat to serve.


  1. 92 Ratings

Most helpful positive review

We tried this recipe tonight, and it was quite good. I did a couple of things differently though: I used a 1 1/2 pound tenderloin, and for the vinegar I used half balsamic and half white (I was...

Most helpful critical review

Yes,it's easy and it is good,but,trust me,the optimum time for pork tenderloin is 20 minutes,not a second more. Oh yeh,after browning,cook it in the oven,not the pan, 180degrees for that 20 minu...

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Most positive
Least positive

We tried this recipe tonight, and it was quite good. I did a couple of things differently though: I used a 1 1/2 pound tenderloin, and for the vinegar I used half balsamic and half white (I was...

This recipe was excellent and very easy to make. I used pork chops because they were on sale that week. You can use any cut of pork and simply adjust the cooking time accordingly (use a meat t...

This was so good!!!! I took the suggestion and cut up the tenderloin into medallions at the end and cooked them in the apple mixture. I also doubled everything so there would be plenty of sauce ...

This recipe was awesome! I only changed a few things. I doubled the apples because my family loves apples. I knew that part would go over big. I cooked it in my dutch oven instead of a skill...

Very nice flavor! I loved the smell that wafted through though house as I mixed together the apples, cinnamon and nutmeg. My only recommendation would be to brown both sides of the pork, making ...

Wow! I followed the recipe as written, with only two changes. Used a white wine that I had on hand and a small pork roast I had in the freezer. You can use whatever cut of pork you like as long ...

Loved this recipe did agree it was a bit sweet as written. So instead of a Riesling I used a Moscato, used agave instead of brown sugar and added a pinch of cloves to the fresh apples red delic...

I tried this tonight and after reading many reviews, also changed a couple of things. I seared the loin in the olive oil, but also caramelized onions with it. I placed it into the crock pot an...

FABULOUS!!!!! You will love it!!! Even my picky eater (son) liked it! I ended up doubling the sauce ingredients. I combined them with the apples and after 5 minutes the liquid cooked down, ...

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