Pork Tenderloin in Apple Vodka Sauce
Tender, juicy pork tenderloin meets a velvety apple vodka sauce in this irresistible recipe that blends elegance with comforting flavors. Perfectly seared and oven-roasted, the pork is infused with a savory crust of salt and pepper before being bathed in a decadent sauce made from apple vodka, cream, Dijon mustard, and fresh herbs. Thinly sliced green apple adds a delicate sweetness and a pop of tartness, while shallots and garlic create a rich foundation of flavor. This dish is not only easy to prepare in just 45 minutes but also makes the perfect centerpiece for entertaining or a cozy family dinner. Serve it with roasted vegetables or mashed potatoes for a restaurant-worthy meal at home!
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Recipe Information
Ingredients
- 2 pieces (1 lb each) pork tenderloin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium (minced) shallots
- 3 large (minced) garlic cloves
- 1/3 cup apple vodka
- 1 cup chicken broth
- 1/2 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 medium (peeled, cored, and thinly sliced) green apple
- 1 teaspoon (chopped) fresh thyme
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Trim any excess silver skin from the pork tenderloins and pat them dry with paper towels.
Season the pork tenderloins with salt and black pepper on all sides.
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Sear the pork tenderloins on all sides until golden brown, about 2-3 minutes per side. Remove the pork from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Once melted, sauté the minced shallots and garlic until fragrant and softened, about 2 minutes.
Deglaze the skillet by carefully adding the apple vodka. Stir and scrape up any browned bits from the bottom of the pan. Cook for 1-2 minutes to burn off the alcohol.
Pour in the chicken broth and bring the mixture to a simmer. Add the heavy cream, Dijon mustard, sliced green apple, and chopped thyme. Stir to combine.
Return the seared pork tenderloins to the skillet, turning to coat them in the sauce.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Carefully remove the skillet from the oven and transfer the pork tenderloins to a cutting board. Let them rest for 5-7 minutes before slicing.
While the pork rests, place the skillet with the sauce back on the stove over medium heat. Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly.
Slice the pork tenderloins into medallions and arrange on a serving platter. Spoon the apple vodka sauce over the top.
Garnish with fresh parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 5730 mg | 249% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 25.4 g | ||
| Protein | 227.5 g | 455% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 154 mg | 12% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4826 mg | 103% | |
*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.
