Recipe by Kristy Ainslie
"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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pork tenderloin, cut in half
salt and pepper to taste
apples - peeled, cored and chopped
apple cider vinegar
1 1/2 teaspoons
packed brown sugar
cornstarch dissolved in
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 out of cider vinegar). I didn't want the pork to dry out, so I covered it for the last 10 minutes of cooking. Next time I would slice the tenderloin and mix it in with the apples and sauce - that would warm it up a bit and coat the pork as well, since much of the sauce cooks away. As a side note, the apple sauce would be amazing on top of vanilla ice cream or french toast! It is absolutely wonderful!
Made the recipe as written (other than to cut the meat into medallions toward the end) and meh, it was ok. Though I am a big fan of sour foods, cinnamon and especially nutmeg, I didn't care for flavor the vinegar added and it seemed like there were too much spices, I didn't like the way the spices changed the texture of the sauce once it reduced a little. IF I ever decide to make again, I will omit the vinegar and reduce the spices. Also, those saying to slice into medallions? I don't recommend because it's too easy to overcook and toughen the meat. Won't do that again. :(
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 thermometer if you aren't sure). Use whatever white wine you have around...I didn't have the one named, but it still turned out great. The apple sauce was really great. I will make this recipe again.
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 - I highly recommend. I served with rice pilaf. A great meal.
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 sure not to overcook..otherwise the meat will dry out. Set aside as directed and prepare the apple mixture. Then while apple mixure is simmering add the pork back into the pan, cover and cook for a few minutes on each side. Love, love, love the tender apples..mmmm.. so good!
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 as you adjust the cooking time accordingly. I recommend doubling the sauce as you'll want to slather your chops with it, or maybe keep some to top vanilla ice cream. Definite keeper!
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 skillet so I knew I had room for the extra apples. I also put the meat back into the apples (not cut into medallions) and put the pot on low until my husband got home from work -- probably an extra 45 mins or so. The meat was tender and juicy and cooked perfectly. The apples were awesome. I used 2 Ida Reds we will definitely have this again! Even my 17 year old daughter who pretty much hates meant loved this.
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 delicious apples. I also doubled the sauce and glad I did as my family loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Pork Tenderloin with Apples
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 57
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