Herb-crusted, pan-seared pork tenderloin with apples is the perfect fancy but easy dinner you can make at home.
Pan-Seared Pork Tenderloin with Apples recipe
I love quick dinners for those crazy, busy evenings, but I also love when I can take the time for a meal that may take a bit more time than the average "quick dinners."
But those meals still need to be easy. If I can get a fancy dinner on the table in 45 minutes or less, I'm always thrilled.
This pan-seared pork tenderloin with apples is just that — the perfect date night at home, celebration dinner or even regular weeknight meal.
The entire tenderloin is seared, baked and then sliced and topped with a sauce of sweet apple chunks and herbs. Served over a bed of mashed potatoes, you'll feel like you're having a steakhouse dinner right at home.
Why you'll love this recipe:
You'll be surprised how quickly this decadent pan-seared pork tenderloin with apples comes together! I'm certain it will be one of your favorite dishes soon.
- This dish comes together in under 45 minutes.
- It's sweet and savory, and perfect for fall.
- Pork tenderloin can be a fancy meal or a weeknight dinner.
Is pork red meat or white meat?
According to the USDA, pork is considered red meat. Here's what they say:
Oxygen is delivered to muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle. The amount of myoglobin in animal muscles determines the color of meat. Pork is classified a red meat because it contains more myoglobin than chicken or fish. When fresh pork is cooked, it becomes lighter in color, but it is still a red meat.
Also, all livestock, including pork, veal, lamb, and beef are considered to be red meat.
Growing up, I did not eat a lot of red meat, especially pork. My husband, on the other hand, loves it.
So over the course of our marriage, 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!
Ingredients
For this recipe, you will need a 12-ounce pork tenderloin. A little bigger or smaller is okay — sometimes it's hard to find the exact weight at the store.
You will also need:
- dried thyme
- salt
- pepper
- apple
- unsalted butter
- chicken stock
Instead of thyme, you can use dried parsley or an herb blend.
For the apple, I like to use Gala, Fuji or Honeycrisp. All are red apples, which are a little sweeter. You can use a green apple like Granny Smith, but it will be a little more tart.
Instead of chicken stock, you can use vegetable stock or chicken broth.
How to make pork tenderloin with apples
A while back, I tried a similar recipe through HelloFresh and immediately knew I'd want to make it again. I'd only ever slow-cooked pork tenderloins before.
This recipe almost gives you a pork chop feel but with the tenderness of a pork tenderloin.
These pork chops are made by pan-searing in the cast iron skillet, just like I do with my fan-favorite Pan-Seared Chicken Thighs. Because you sear the entire tenderloin first, there's a nice herb-crusted edge on each slice.
Then to top off the entire thing, you create a simple sauce from apple chunks, chicken stock and butter that gets poured over the baked tenderloin.
Side dishes for pork tenderloin
If you're ready to enjoy a meal that feels like you should be getting it at a steakhouse, this is the one! It is definitely a fall-friendly dish but can totally be utilized any time of year.
My favorite way to eat this pork tenderloin with apples is with homemade mashed potatoes, but here are a few other ideas of what to serve it with:
More fall dinners
- Sweet Potato Turkey Burgers
- Lemon Pepper Chicken Thighs
- Creamy Butternut Squash Kale Pasta
- Easy Beef Taco Soup
- Baked Pumpkin Gnocchi
Pan-Seared Pork Tenderloin with Apples
You'll be surprised how quickly this decadent Pan-Seared Pork Tenderloin with Apples comes together. Serve over a bed of Yukon gold potatoes and you'll feel like you're having a steakhouse dinner right at home.
Ingredients
- 12 ounce pork tenderloin, cut into four pieces, about four inches wide
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 apple, cut into ½-inch chunks
- 2 tablespoons of unsalted butter
- ½ cup of chicken or vegetable stock
Instructions
- Preheat the oven to 400ºF.
- Cut pork tenderloin into 4 pieces, like "steaks," about 4 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 145ºF about 12-14 minutes.
- Core apple and chop into ½-inch pieces.
- Melt 2 tablespoons of butter in the 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 . 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.
Notes
- Substitute vegetable stock, if needed.
- Honeycrisp, Gala or Fuji apples are my favorite.
- Pork should be cooked to an internal temperature of at least 145ºF before resting. Time will vary based on thickness.
- You could substitute chicken instead of pork, cooking time will vary. Chicken should be cooked to 165°F.
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Nutrition Information:
Yield: 4 Serving Size: 3 slicesAmount Per Serving: Calories: 172Total Fat: 8.1gSaturated Fat: 4.3gCholesterol: 71.4mgSodium: 670.5mgCarbohydrates: 5.1gSugar: 3.1gProtein: 18.8g
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