Winter Defined: Sauteed Apple-Topped Pork Tenderloin

Entree, Pork, Weeone Approved | January 14, 2013 | By

DSC_0058 - Version 2

There are a few foods that come to mind when I think about the dead of winter. Anything with cooked apples makes me think of winter. The combination of the sweet fo the apple and the heat of the pan keeps my insides warm and humming along while I wait for the return of sunshine and baseball.

In my family the traditional meal for New Year’s luck is pork and sauerkraut and potato pancakes (latkes). I have to admit, that I dropped sauerkraut off the menu a couple of years ago because I just don’t really care for it. I like other forms of cabbage, just not that particular one. I could never in a million years drop the potato pancakes though – they’re my favorite. And no, the irony of the fact that I eat latkes with pork is not lost on me.

Pork by itself is plenty flavorful to be satisfying. Pork, kicked up with a a smattering of spices? Unreal. Add the apples and you’ve got yourself a whole lot of yummy.

I’ve made this a handful of times now and each time it was relatively easy, didn’t take long and pleased the whole family. The weeone gave this two thumbs up. I think the apples sell it well to kids.

So as you’re daydreaming about Springtime and baseball and sunshine and all that goes along with the passing of winter, give yourself a little something to make yourself smile…I think you’re going to love it.



Sauteed Apple-Topped Pork Tenderloin
Nutritional Information
  • Serves: 4
  • Serving size: 4 oz pork and ⅔ cup apples
  • Calories: 235
  • Fat: 9.7g
  • Saturated fat: 5g
  • Unsaturated fat: 3.9g
  • Carbohydrates: 12.3g
  • Sodium: 322mg
  • Fiber: 1.5g
  • Protein: 24.3g
  • Cholesterol: 89mg
Recipe type: Dinner, Pork, Apples
This blend of sweet and savory with pork will delight even the pickiest of eaters.
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ⅛ teaspoon ground cinnamon
  • ¼ teaspoon ground coriander
  • ⅛ teaspoon ground nutmeg
  • 1 pound pork tenderloin, trimmed and cut crosswise into 12 pieces
  • Cooking spray
  • 2 tablespoons light butter
  • 2 cups thinly sliced unpeeled Braeburn or Gala apples
  • ¼ cup thinly sliced shallots
  • ¼ cup apple cider
  • 2 teaspoons thyme
Now What?
  1. Mix the first five ingredients and sprinkle the seasonings over the sliced pork, coating eat side well.
  2. Heat a cast-iron skillet over medium-high heat and coat with cooking spray. Add the pork slices and cook for 3-5 minutes on each side or until the pork is done based on the thickness of the slices. Once it's cooked, remove it from the pan and keep it warm until the apples are prepared.
  3. Add the butter to the hot skillet, followed by the apple slices and shallots. Cook the apples for about 3 minutes until the apples begin to soften and brown slightly. At that point, add the cider to the pan and cook for 2 minutes. Add the thyme and serve the apples over the pork.
*Adapted from Cooking Light


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