Pork Tenderloin with Apples

Pork tenderloin is cooked on the stovetop and covered with crisp apples in a wine sauce. Would work well with boneless chicken breast or pork chops as well.

Pork Tenderloin with Apples Ingredients

The following are the ingredients needed to make delicious Pork Tenderloin with Apples for 4 servings:

  • 1 tablespoon olive oil
  • 1 pork tenderloin, cut in half
  • salt and pepper to taste
  • 1/2 cup Riesling wine
  • 2 apples - peeled, cored and chopped
  • 1/2 cup chicken stock
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons packed brown sugar
  • 1/2 teaspoon cornstarch dissolved in
  • 2 tablespoons water

Pork Tenderloin with Apples Cooking Instructions

  • Prep15m
  • Cook45m
  • Ready In1h

To cook Pork Tenderloin with Apples, you need about 15 minutes of preparation time. The time needed to cook this Pork Tenderloin with Apples is about 45 minutes , and you can serve your Pork Tenderloin with Apples within 1 hour . The following are the steps to cook Pork Tenderloin with Apples easily:

  1. 1 Heat the olive oil in a skillet over medium-high heat. Season the pork tenderloin halves with salt and pepper to taste, then cook in the hot oil until evenly browned on all sides, about 8 minutes. Reduce the heat to medium-low, and cook until the pork is no longer pink in the center, turning occasionally, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Place the pork onto a plate, cover with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
  2. 2 While the pork is resting, pour the wine into the pan; bring to a simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Simmer for 2 minutes, then add the apples, chicken stock, vinegar, cinnamon, nutmeg, brown sugar, and nutmeg. Cook and stir until the apples are tender, about 10 minutes. Stir cornstarch mixture into the simmering sauce to thicken. Cook and stir 1 minute more until the sauce thickens and is no longer cloudy.
  3. 3 Slice the pork tenderloin into 1/4 inch thick slices, and arrange on a serving platter. Pour the apple sauce over meat to serve.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 213 calories; 6.3 grams of fat; 13.2 grams of carbohydrates; 17.9 grams of protein; 49 milligrams of cholesterol; 128 milligrams of sodium.

  1. Oct 13th 2012

    I tried this tonight and after reading many reviews, also changed a couple of things. I seared the loin in the olive oil, but also caramelized onions with it. I placed it into the crock po ...

  2. Oct 4th 2012

    Yes,it's easy and it is good,but,trust me,the optimum time for pork tenderloin is 20 minutes,not a second more. Oh yeh,after browning,cook it in the oven,not the pan, 180degrees for that 20 ...

  3. Nov 5th 2011

    Loved this recipe did agree it was a bit sweet as written. So instead of a Riesling I used a Moscato, used agave instead of brown sugar and added a pinch of cloves to the fresh apples red d ...

  4. Apr 7th 2010

    Wow! I followed the recipe as written, with only two changes. Used a white wine that I had on hand and a small pork roast I had in the freezer. You can use whatever cut of pork you like as l ...

  5. Nov 1st 2009

    This recipe was awesome! I only changed a few things. I doubled the apples because my family loves apples. I knew that part would go over big. I cooked it in my dutch oven instead of a s ...

  6. Jul 24th 2009

    This was so good!!!! I took the suggestion and cut up the tenderloin into medallions at the end and cooked them in the apple mixture. I also doubled everything so there would be plenty of sa ...

  7. Mar 28th 2009

    Very nice flavor! I loved the smell that wafted through though house as I mixed together the apples, cinnamon and nutmeg. My only recommendation would be to brown both sides of the pork, mak ...

  8. Feb 15th 2009

    This recipe was excellent and very easy to make. I used pork chops because they were on sale that week. You can use any cut of pork and simply adjust the cooking time accordingly (use a me ...

  9. Feb 6th 2009

    We tried this recipe tonight, and it was quite good. I did a couple of things differently though: I used a 1 1/2 pound tenderloin, and for the vinegar I used half balsamic and half white (I ...