Herb crusted apple pan seared pork tenderloin is the perfect fancy but easy dish you can make at home. You’ll be surprised how quickly this decadent pan seared pork tenderloin comes together. The entire tenderloin is seared, baked and then topped with a sauce of apple chunks and herbs. Serve over a bed of Yukon gold potatoes and you’ll feel like you’re having a steakhouse dinner right at home.
I love quick dinners for those crazy evenings, but I also love when I can take the time for a meal that’s easy and may take a bit more time than the average “quick dinners”. If I can get a fancy dinner on the table in 45 minutes or less, I’m thrilled. I probably spend about an hour total on dinner most nights, but that includes wrangling a toddler in the middle of trying to chop veggies.
Growing up, I did not eat a lot of red meat, honestly we just ate a lot of chicken. You’ll find people pretty split on whether pork is red meat or not, but I’ve always considered it to be red meat and that’s how I was taught during my days of working at a steakhouse. But anyways, pork has always been low on my list of preferred meats.
My husband on the other hand, loves it. So over the last five years, I’ve had to learn how to cook it AND like it. Nowadays, anytime we find a good pork recipe, I keep it in my back pocket so I can make it in the future and know that I will enjoy it!
I originally got a similar recipe through HelloFresh and immediately knew I’d want to make it again. I’ve only ever slow cooked pork tenderloins before this recipe. This recipe almost gives you a pork chop feel but with the tenderness of a pork tenderloin. Because you sear the entire tenderloin first, there’s a nice herb crusted edge on each slice.
Then to top the entire thing, you create a simple sauce from apple chunks, chicken stock and butter that gets poured over the baked tenderloin.? This is definitely a fall friendly dish but can totally be utilized any time of year.
If you’re ready to enjoy a meal that feels like you should be getting it at a steakhouse, scroll down for the recipe to learn how!
- 12 ounce pork tenderloin, cut into four pieces, about four inches wide
- 1 apple, cut into 1/2 inch chunks
- 1 teaspoon dried thyme
- 1/2 cup of chicken or vegetable stock
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons of unsalted butter
- Preheat oven to 400º.
- Cut pork tenderloin into 4 pieces, like "steaks", about four inches wide.
- Heat a tablespoon of olive oil in a large frying pan.
- Season pork with salt, pepper and thyme.
- Add to pan and cook until browned on all sides, turning as necessary, about 6-8 minutes.
- Transfer pork to an oven safe baking dish and bake until at least an internal temperature of 145º about 12-14 minutes.
- Core apple and chop into 1/2 inch pieces.
- Melt 2 tablespoons of butter in same pan as used for pork, oven medium heat. Cook apples until golden, about 5-7 minutes. Season with salt and pepper.
- Stir in stock and increase heat to medium high and continue cooking until stock thickens and apples are tender, another 3-4 minutes.
- Once pork finishes cooking, allow to rest for 3 minutes before cutting into it. Then cut into 1 inch thick slices and serve over a bed of Yukon gold mashed potatoes or another favorite side dish!
- Top pork slices with apple mixture.
- Substitute vegetable stock, if needed.
- I like using either a Gala or Fuji apple.
- Pork should be cooked to an internal temperature of at least 145º before resting. Time will vary based on thickness.
- You could substitute chicken instead of pork, cooking time will vary.
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Nutrition Information:Yield: 4
Amount Per Serving: Calories: 172 Total Fat: 8.1g Saturated Fat: 4.3g Cholesterol: 71.4mg Sodium: 670.5mg Carbohydrates: 5.1g Sugar: 3.1g Protein: 18.8g