Recipe By Tiffany Curtis
Rating
Published Jun 8th
Prep 20m Cook 1h Additional - Ready In 1h 20m
Servings 6 servings Calories 203.8

I got this recipe from my mother who learned to make it when we lived in England. It’s a family favorite and great for company.

Recipe Ingredients

  • 1 tablespoon butter
  • 1 ½ pounds pork tenderloin
  • 1 medium onion, thinly sliced
  • 1 large sweet apple - peeled, cored and thinly sliced
  • 1 tablespoon all-purpose flour
  • 5 ounces chicken stock
  • ⅓ (12 fluid ounce) bottle hard apple cider
  • salt and pepper to taste
  • 2 tablespoons heavy cream

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat butter in an oven-proof skillet over medium heat. Place pork tenderloin in butter, and brown on both sides. Remove from skillet, and set aside.
  3. 3 Stir in onions, and cook 2 to 3 minutes. Stir in apple, and cook until golden brown. Stir in flour; cook about 30 seconds.
  4. 4 In a bowl, stir together stock and apple cider. Stir into skillet, and bring to a boil. Return tenderloin to skillet. Season to taste with salt and pepper. Cover skillet.
  5. 5 Bake in preheated oven until tender, about 45 minutes. Remove tenderloin to a cutting board, and cut into 1 1/2-inch slices.
  6. 6 Pour the sauce, including the onions and apples, into a blender or food processor and pulse until smooth. Return the sauce to the pan, and reheat over medium-low; stir in 2 tablespoons cream, and heat until warm. Serve sauce spooned over sliced tenderloin.

Nutrition Facts

  • Calories 203.8
  • Carbohydrate 9 g
  • Cholesterol 72.3 mg
  • Fat 8.4 g
  • Fiber 1.2 g
  • Protein 20.7 g
  • Saturated Fat 3.8 g
  • Sodium 175 mg
  • Sugar 5.8 g

Reviews

  1. We thought it was bland. There are no seasonings in this. I like a spiced brown crust on my meat to give it some flavor! The sauce was very bland as well. I guess the word "bland" sums it up for us. I'm glad others liked and enjoyed it but it just isn't our type - Read more ...
  2. Loved this. The sauce was sweet but not too sweet. It had a good apple flavor with an undertone of onion. I used Hornsby's hard cider in Crisp Apple flavor. I found that some hard ciders seem to have more of an apple flavor than others so go for the more apple ones. The sauce - Read more ...
  3. I made this and my husband was very skepital of it as was I but I am trying to make more complex dishes. We all LOVED this recipe and so did the kids!!!!
  4. I made this for dinner tonight and what a wonderful way to serve a pork tenderloin! Made it just as the recipe is written and served it with fresh asparagus topped with a fantastic Hollandaise sauce from this site. I really impressed my guests with the whole dinner! Truly a wonderful meal!
  5. Love this recipe and have added it to my regulars. You have to use the hard cider though. Apple cider is too sweet. Also I use a little more heavy cream than the recipe calls for and I use a hand blender to puree the apples and onions right in the pot.
  6. This recipe was pretty good. I found the 'sauce' to be more like a thick applesauce than a gravy type of sauce but it was flavorful. I doubt I'd bother food processing the mixture next time and would just keep it whole and pour over the pork. I did think that 45 minutes was too - Read more ...
  7. A really high quality result from a novice like me! I was totally impressed this dish goes really well with potato wedges or fresh veg. I used Pork Chops instead of loin and reduced the oven time to 25-30 minsand it seemed fine. I also scaled the servings to 2 and there was enough sauce - Read more ...
  8. I really liked this. I was halfway through making it when I realized that I needed a blender (which I don't have), so I didn't puree the onions and apples. I actually prefer it this way, I think, because I like having the pieces to eat along with the pork. The sauce doesn't really get - Read more ...
  9. I made this for my fiance with great results. I made some slight modifications to the recipe however: used apple cider instad of "hard" cider, added a clove of garlic when browning the pork, used McCormick's Montreal Seasoning on the pork while browning, added a 1/4 of 14 oz can of saurkraut to the apple - Read more ...

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