This pork tenderloin with apples combines seared pork with a Pedro Ximénez onion sauce, caramelized apples and sliced almonds. Everything cooks on the stovetop in 30 minutes, producing tender pork with a rich sweet-savory finish.
Why You'll Love This Pork Tenderloin with Apples
- 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 on the stovetop, so there is no need to turn on the oven.
- Contrasting textures: Soft onions, tender pork, caramelized apple and sliced almonds bring something different to every bite.
- Reliable doneness: An instant-read thermometer removes the guesswork and helps prevent the lean pork from overcooking.
Pedro Ximénez takes me back to meals I enjoyed in southern Spain. Those deeply flavored sauces made simple meat feel generous and worth sharing. I wanted this pork tenderloin with apples to carry that same comfort into an ordinary evening. When I want something creamier, I make creamy mushroom pork tenderloin, while pork stroganoff gives me a heartier option. This fruitier wine sauce still gives this recipe its own place at my table.
What I enjoy most is the balance of savory pork, sweet wine sauce, buttery apples, and caramelized almonds. Whole-tenderloin simmering keeps the pork tender, while resting protects its juices before slicing. Cooking the apples separately keeps their texture distinct instead of losing them in the sauce. In my pork tenderloin medallions with wine sauce, the meat cooks in smaller pieces. Here, the sauce develops around the whole tenderloin. The soft onions and lightly crunchy almonds make every slice more interesting.
Key Ingredients in Pork Tenderloin with Apples
You will find the exact measurements in the recipe card, but these ingredients shape the finished dish.
- Pork tenderloin: I remove the silver skin so the whole tenderloin cooks evenly and slices cleanly after resting.
- Yellow onions and Pedro Ximénez: For me, the softened onions give the sweet wine a savory base around the pork.
- Apple, sugar and butter: I cook these separately so the fruit caramelizes without disappearing into the onion sauce.
- Raw sliced almonds: I add them to the apple pan because caramelization gives the dish a lightly crunchy contrast.
How to Make Pork Tenderloin with Apples
Cook the pork and sauce in one skillet while the apple mixture caramelizes separately. 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. Build the onion sauce: 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 the water and return the tenderloin. Simmer uncovered until the center reaches 145°F (63°C).
4. Caramelize and serve: Cook the apple, sugar, almonds and butter separately. Rest and slice the pork, then serve everything together.
Tips for Pork Tenderloin with Apples
- Brown every surface: Turn the tenderloin as it sears because an even crust creates more browned flavor for the sauce.
- Deglaze thoroughly: Scrape the skillet after adding the wine so the browned bits dissolve into the onion sauce.
- Keep the components separate: Add the apples and almonds when serving to preserve their contrast with the soft onions.
- Slice against the grain: Cut across the visible muscle fibers after resting so each portion is easier to chew.
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
- 400 g pork tenderloin - 1 pork tenderloin, silver skin removed
- 2 tablespoons extra virgin olive oil - divided
- ¼ teaspoon salt - for the pork
- ⅛ teaspoon freshly ground black pepper - for the pork
- 2 medium yellow onions - sliced
- ½ teaspoon salt - for the onions
- ¼ teaspoon freshly ground black pepper - for the onions
- 100 ml Pedro Ximenez wine
- 100 ml water
- 1 apple - cored and sliced, skin left on
- 2 tablespoons granulated sugar
- 50 g raw sliced almonds
- 1 tablespoon butter
Instructions
- Heat 1 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Season 400 g pork tenderloin with ¼ teaspoon salt and ⅛ teaspoon freshly ground black pepper. Sear on all sides for 8-10 minutes, until evenly browned. Transfer to a plate.
- Add the remaining 1 tablespoons extra virgin olive oil to the same skillet. Add 2 medium yellow onions, sliced, ½ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Cook over medium heat for 5-6 minutes, stirring occasionally, until softened.
- Pour in 100 ml Pedro Ximenez wine and scrape up the browned bits. Simmer for 2 minutes, then add 100 ml water and bring to a gentle simmer.
- Return the pork to the skillet. Simmer uncovered for 8-10 minutes, until the thickest part reaches 63 °C.
- While the pork simmers, place 1 apple, 2 tablespoons granulated sugar, 50 g raw sliced almonds, and 1 tablespoon butter in a separate pan. Cook over medium heat for 4-5 minutes, stirring often, until the apple begins to soften and the mixture caramelizes.
- Transfer the pork to a cutting board and rest for 5 minutes. Slice against the grain and serve with the Pedro Ximénez onions, 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!