Grilled Pork Tenderloin with Apples and Brandy Cream Sauce
Elevate your dinner with this Grilled Pork Tenderloin with Apples and Brandy Cream Sauce—a dish that combines smoky, spiced pork with the irresistible sweetness of caramelized apples and a luscious, velvety brandy cream sauce. Perfectly seasoned with cinnamon and allspice, the tender pork is grilled to perfection and paired with apples cooked in butter, brown sugar, and a splash of brandy for a gourmet touch. A quick simmer with heavy cream and chicken broth creates a rich sauce that ties the flavors together beautifully. Garnish with fresh thyme for a pop of freshness and serve this elegant yet simple dish for an unforgettable meal that feels restaurant-worthy. Ideal for special occasions or a sophisticated weeknight dinner, this recipe delivers impressive flavor in just 45 minutes.
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Recipe Information
Ingredients
- 2 pieces pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground allspice
- 3 tablespoons butter
- 2 pieces apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
- 2 tablespoons brown sugar
- 0.25 cup brandy
- 0.5 cup heavy cream
- 0.25 cup chicken broth
- 1 teaspoon fresh thyme leaves (optional, for garnish)
Instructions
Preheat your grill to medium-high heat.
Drizzle the pork tenderloins with olive oil and season evenly with salt, black pepper, ground cinnamon, and ground allspice, ensuring all sides are coated.
Place the tenderloins on the preheated grill. Cook for 15-20 minutes, turning every 5 minutes, or until the internal temperature reaches 145°F (63°C). Remove from the grill, cover loosely with foil, and let rest for 5-10 minutes.
While the pork is grilling, prepare the apple and brandy cream sauce. In a large skillet, melt the butter over medium heat.
Add the sliced apples to the skillet and cook for 5 minutes, stirring frequently, until they start to soften.
Sprinkle the brown sugar over the apples and continue to cook for 2-3 minutes until the sugar has melted and the apples are lightly caramelized.
Carefully add the brandy to the skillet and cook for 1-2 minutes, allowing the alcohol to evaporate slightly.
Pour in the chicken broth and heavy cream. Stir well and simmer for 5-7 minutes, or until the sauce thickens slightly.
Slice the rested pork tenderloin into medallions and arrange on a serving platter.
Spoon the apple and brandy cream sauce over the pork slices. Garnish with fresh thyme leaves if desired and serve immediately.
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.9 g | 172% | |
| Saturated Fat | 58.1 g | 290% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 836 mg | 279% | |
| Sodium | 5844 mg | 254% | |
| Total Carbohydrate | 63.7 g | 23% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 47.9 g | ||
| Protein | 225.5 g | 451% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 127 mg | 10% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4639 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
