Pork Tenderloin with Apples


by: Emily

To make this dish, you prepare and sauté the pork noisettes in the same way as for Pork Tenderloins with Mushroom Sauce, but apples and apple juice replace the sautéed mushrooms and pureed mushroom sauce. The Calvados, apple brandy from Normandy adds a note of authentic flavor, but it can be omitted. Makes 4 main-course servings.


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serves: 4

2 pork tenderloins (12 to 14 ounces each)



3 tart apples (such as Granny Smith)

6 tablespoons butter

2 teaspoons sugar

2 tablespoons clarified butter (or olive oil)

1/2 cup apple cider (or 3/4 cup hard cider)

2 tablespoons concentrated homemade meat glaze (or 1 tablespoon commercial meat glaze, softened in 3 tablespoons hot water) (optional)

2 tablespoons Calvados (optional)

1 teaspoon wine (or cider vinegar, or as needed)

Nutrition Facts
Pork Tenderloin with Apples

Servings Per Recipe: 4

Amount per Serving

Calories: 281

  • Total Fat: 23.8 g
  •     Saturated Fat: 14.8 g
  •     Trans Fat: 0.9 g
  • Cholesterol: 61.5 mg
  • Sodium: 233.5 mg
  • Total Carbs: 18 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 14.4 g
  • Protein: 1.5 g

how is this calculated?

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1.  Trim off the silver skin that covers the tenderloins.

2.  Cut the tenderloins into slices about 1 inch thick.

3.  Heat oil in a heavy-bottomed sauté pan just large enough to hold the noisettes in a single layer. Add only 2 or 3 noisettes for the first minute.

4.  When you have added all the noisettes, keep the pan over the highest heat until well browned. Turn the noisettes two or three at a time and wait for 30 seconds before turning more.

5.  Take the hoisettes out of the pan and pour out the burned oil. Deglaze the pan with whatever you choose. Here, broth is used.

6.  To give the sauce more body, add a little meat glaze. Simmer the sauce until it is lightly syrupy.

7.  Whisk in butter. Season with salt and pepper.

8.  Spoon the sauce over the noisettes and serve.

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