Pork Tenderloin with Apples Calvados and Apple Cider
Savor the perfect harmony of sweet and savory with this Pork Tenderloin with Apples, Calvados, and Apple Cider recipe. Tender, golden-seared pork is roasted to juicy perfection and paired with caramelized apples in a luxurious sauce made from apple cider, cream, and a splash of Calvados, an aromatic apple brandy that adds a touch of elegance. Enhanced by fragrant fresh thyme and a hint of buttery richness, this one-pan wonder is ideal for a cozy weeknight meal or a dinner party centerpiece. Ready in just 45 minutes, this dish is not only impressive but also easy to prepare. Serve it alongside creamy mashed potatoes or crisp roasted vegetables for a meal that’s as comforting as it is sophisticated.
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Recipe Information
Ingredients
- 1 pound Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallots, finely chopped
- 2 pieces Apples (e.g., Honeycrisp or Granny Smith), peeled, cored, and thinly sliced
- 0.25 cup Calvados (apple brandy)
- 1 cup Apple cider
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Flat-leaf parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork tenderloin dry with paper towels and season it all over with salt and black pepper.
In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the pork tenderloin and sear it on all sides until golden brown, about 6–8 minutes total.
Transfer the skillet with the pork to the preheated oven and roast for 12–15 minutes, or until the internal temperature reaches 145°F (63°C) in the thickest part. Remove from the oven, set the pork on a cutting board, and tent loosely with aluminum foil to rest while you prepare the sauce.
In the same skillet over medium heat, add the butter. Once melted, add the chopped shallots and cook for 2–3 minutes until softened and fragrant.
Add the sliced apples to the skillet and cook for 4–5 minutes, stirring occasionally, until they begin to soften and caramelize.
Carefully pour in the Calvados, allowing it to cook off the alcohol for about 1 minute. Use a wooden spoon to scrape up any browned bits from the skillet.
Add the apple cider to the skillet and bring to a simmer. Cook for 3–4 minutes, letting the liquid reduce slightly.
Stir in the heavy cream and fresh thyme leaves. Reduce the heat to low and simmer for an additional 2–3 minutes until the sauce thickens slightly. Adjust seasoning with salt and black pepper, if needed.
Slice the rested pork tenderloin into medallions and return them to the skillet, nestling them in the sauce. Spoon some of the sauce over the pork to coat.
Garnish with chopped parsley, if desired, and serve warm. This dish pairs beautifully with mashed potatoes, roasted vegetables, or crusty bread.
Nutrition Facts
Calories |
1974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 3964 mg | 172% | |
| Total Carbohydrate | 95.5 g | 35% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 68.6 g | ||
| Protein | 114.9 g | 230% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 111 mg | 9% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3010 mg | 64% | |
*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.
