This pork tenderloin with apples combines seared pork with a Pedro Ximénez onion sauce and separately caramelized apples and almonds. It cooks entirely on the stovetop in 30 minutes, giving you tender pork, soft onions, and a rich sweet-savory finish.
Why You'll Love This Pork Tenderloin with Apples
- A Distinctive Wine Sauce: Pedro Ximénez brings a deep, raisin-like sweetness that complements the pork and apples.
- Ready in 30 Minutes: The whole tenderloin cooks quickly on the stovetop without needing the oven.
- Plenty of Texture: Soft onions, tender pork, caramelized apple wedges, and sliced almonds give every bite contrast.
- Easy to Monitor: An instant-read thermometer helps you cook the pork accurately without relying on timing alone.
Pedro Ximénez is one of those ingredients that immediately takes me back to the meals I enjoyed in southern Spain, where a deeply flavored sauce can turn a simple piece of meat into something that encourages everyone to stay around the table a little longer. That is the feeling I wanted from this pork tenderloin with apples: comforting enough for an ordinary evening but still elegant enough to serve to friends. I often make my creamy mushroom pork tenderloin when I am craving something creamy or my pork stroganoff when I want a heartier meal, but this fruitier wine sauce gives the pork a completely different character.
What I enjoy most about this recipe is the contrast between the savory pork, sweet Pedro Ximénez onion sauce, buttery apple wedges, and caramelized sliced almonds. The pork remains tender because it simmers gently as a whole piece before resting and slicing, while cooking the apples and almonds separately prevents them from becoming lost in the sauce. My pork tenderloin medallions with wine sauce cook the meat in smaller pieces, while my Greek pork souvlaki relies on direct heat for charred edges; here, the gentle stovetop method allows the onions and wine to develop around the pork. That balance of tender meat, soft onions, caramelized fruit, and lightly crunchy almonds is why every part of the dish works so well together.
Key Ingredients in Pork Tenderloin with Apples
You will find the exact measurements in the recipe card, but these are the ingredients that shape the dish.
- Pork Tenderloin: I use this cut because it cooks quickly and remains tender when I remove it from the heat as soon as it reaches the correct internal temperature.
- Onions and Pedro Ximénez: The onions soften into the base of the sauce, while the sweet wine adds deep fruitiness and lifts the browned flavor from the skillet.
- Apple, Granulated Sugar, and Butter: Cooking these ingredients together softens and caramelizes the apple wedges, creating a buttery contrast to the savory pork.
- Sliced Almonds: I like the extra texture they bring, especially after they caramelize alongside the apples.
How to Make Pork Tenderloin with Apples
The pork and sauce cook in one skillet while the apples caramelize separately, allowing everything to reach the table warm. You can find the complete printable recipe with measurements below.
1. Sear the Pork: Heat 1 tablespoon extra virgin olive oil in a skillet, season the pork tenderloin, and sear until browned on all sides. Transfer to a plate.
2. Cook the Onions: Add the remaining extra virgin olive oil, sliced onions, salt, and pepper. Cook until softened, then pour in the sweet wine, scraping the pan, and simmer 2 minutes.
3. Simmer the Pork: Add water, return the pork, and cook gently until it reaches 145 °F (63 °C), about 8-10 minutes.
4. Caramelize & Serve: In another pan, cook sugar, apple slices, almonds, and butter until caramelized. Rest the pork, slice, and serve pork tenderloin with apples and onion sauce.
Tips for Pork Tenderloin with Apples
Brown Every Side: I turn the tenderloin until it develops an even golden crust all over. This creates the browned flavor that forms the foundation of the sauce.
Use the Flavor in the Skillet: Scrape the bottom of the pan thoroughly after adding the Pedro Ximénez so the browned bits dissolve into the wine and deepen the onion sauce.
Reduce the Wine Gently: Keep the Pedro Ximénez at a controlled simmer. High heat can reduce the sweet wine too quickly before the onions and sauce come together.
Keep the Components Separate: I add the caramelized apples and almonds when serving instead of stirring them into the sauce. This preserves their texture and keeps the contrast between the two preparations.
Storage
I let any leftovers cool completely before placing the sliced pork in an airtight container with some of the onion sauce to help it stay moist. It keeps in the refrigerator for up to three days, and I reheat it gently on the stovetop so the pork does not become dry.
What to Serve With Pork Tenderloin with Apples
I like serving this pork tenderloin with Greek lemon roasted baby potatoes and warm homemade ciabatta to catch the Pedro Ximénez sauce. A plate of marinated tomatoes adds a lighter contrast alongside the sweet onions and caramelized apples.
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Recipe
Pork Tenderloin with Apples
Ingredients
- 2 tablespoon extra virgin olive oil - divided
- 400 g pork tenderloin
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- 2 onions - sliced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 100 ml Pedro Ximenez - sweet wine
- 100 ml water
- 1 apple - sliced
- 2 tablespoon granulated sugar
- 50 g sliced almond
- 1 tablespoon butter
Instructions
- Heat 1 tbsp extra virgin olive oil in a large skillet over medium-high heat. Season 400 g pork tenderloin with ¼ tsp salt and ⅛ tsp freshly ground black pepper, then sear it on all sides until evenly browned. Transfer to a plate.
- Add the remaining 1 tbsp extra virgin olive oil to the same skillet. Add 2 onions, sliced, ½ tsp salt, and ¼ tsp freshly ground black pepper. Cook over medium heat for 5-6 minutes, stirring occasionally, until softened.
- Pour in 100 ml Pedro Ximenez, scraping the browned bits from the bottom of the skillet. Simmer for 2 minutes, then add the same amount of water and bring the onion sauce to a gentle simmer.
- Return the pork tenderloin to the skillet and nestle it into the sauce. Cook gently for 8-10 minutes, or until the thickest part reaches 145°F (63°C).
- While the pork cooks, place the sliced apple, 2 tbsp granulated sugar, 50 g sliced almond, and 1 tbsp butter in a separate pan. Cook over medium heat, stirring often, until the apple begins to soften and the apples and almonds are caramelized.
- Transfer the pork to a plate and let it rest for a few minutes. Slice it against the grain, then serve with the Pedro Ximénez onion sauce, caramelized apples, and almonds.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Maureen says
The pork tenderloin with apples looks so simple yet full of flavor. I love how the sweetness of the apples pairs with the savory pork, such a perfect combination for any dinner table!