I don’t know what it is about pork and apples, but they make one tasty combination.
I guess Peter Brady was on to something when he kept talking about “pork chops and applesauce!” I may have just totally dated myself with that reference, but if you know, you know 🙂
What I like about this pork and apple recipe is how special it feels to serve. It’s not that it is a fancy food or recipe, but there’s something about slices of pork on top of cooked apples and a yummy sauce that just feels, well, like you made a real effort.
The best part is, this recipe is easy. Really easy. So, let those guests think you made the extra effort and take all the credit.
Your secret is safe with me.
Remember the Brady Bunch episode where Peter kept saying, "Pork chops and applesauce?" He was onto something, as pork and apples are a great combo! This recipe is easy, flavorful, and a real crowd-pleaser.
- 2 (1 to 1-1/2 lb) pork tenderloins
- 2 Tbsp vegetable oil
- 1 Tbsp Kosher salt or to taste
- 2 apples, cored and sliced thick (I like braeburn or granny smith)
- 1 large yellow or Vidalia onion, sliced
- 1 Tbsp Dijon mustard
- 1/4 tsp ground black pepper
- 1 Tbsp chopped fresh thyme leaves, divided
- 1 cup chicken stock or white wine
- 1 Tbsp butter
- Preheat oven to 425°F. Take the tenderloins out of the package and trim off any excess fat. Pat dry. Rub 1 Tbsp oil on the tenderloins. Sprinkle the meat evenly with salt.
- Heat an oven-safe Dutch oven or large deep skillet over medium-high heat. Place the pork in the hot pan and brown both sides of the tenderloins. (You are not cooking the meat here, just searing to a yummy golden brown.) Remove the tenderloins and set aside.
- Add the remaining oil to the pan, along with the apples and onions. Cook over medium-low heat until the apples start to turn golden brown.
- While the apples are cooking, rub the Dijon mustard over the tenderloins with a pastry brush. Cover all sides. Sprinkle with black pepper and 1/2 of the thyme. When the apples and onions are done, remove them from the heat, place the tenderloins atop the apples and onions, and then place them in the oven to finish cooking the pork. (This should take about 30 minutes. Use a meat thermometer to ensure the pork gets to the proper internal temperature (between 145°F and 150°F). Take the pan out of the oven, place the tenderloins on a platter, and cover with foil to rest for a few minutes.
- Meanwhile, place the pan with the apples back on stovetop and turn the heat onto medium. Add the chicken stock (or wine) and the remaining thyme. Using a wooden spoon, stir and scrape the renderings from the bottom of the pan. Reduce the sauce by about half and then add the butter. Use a slotted spoon to lift the onions and apples out of the pan and onto a serving platter. Top with the sliced tenderloin pieces and then spoon the pan sauce over all.
I like to serve this pork and apples dish with long grain wild rice or couscous on the side.
The next time you feel like your dinner game is down for the count, I hope you’ll try this family favorite meal.
And while this dish is on the savory side, if you’re a fan of apples on the sweet side, be sure to check out my apple brownies or harvest apple cake recipes. Two more easy recipes that are sure to please, and perfect for the fall season.
From my kitchen to yours,