Pork Tenderloin with Apples
This pork tenderloin with apples combines seared pork with a Pedro Ximénez onion sauce and buttery caramelized apples and almonds. It is a flavorful stovetop dinner ready in 30 minutes.
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
Check the Pork Early: I start checking the internal temperature a few minutes before the estimated cooking time ends. Pork tenderloin is lean, so removing it at 145°F (63°C) helps keep it tender.
Watch the Caramelization: Keep the apples and almonds over medium heat and stir them often. The sugar can darken quickly, and steady heat gives everything time to caramelize without burning.
Cook Both Pans Together: I begin the apple mixture while the pork simmers in the onion sauce. This keeps the timing coordinated so the apples are still warm when the pork is ready.
Slice Against the Grain: After resting the pork for a few minutes, look for the direction of the muscle fibres and cut across them. This makes each slice noticeably easier to chew.
Nutrition
Calories: 778kcal | Carbohydrates: 47g | Protein: 48g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.3g | Cholesterol: 145mg | Sodium: 1034mg | Potassium: 1281mg | Fiber: 7g | Sugar: 31g | Vitamin A: 233IU | Vitamin C: 12mg | Calcium: 120mg | Iron: 3mg
