My pork tenderloin with apples is a classic, savory French-style dish that’s simple to prepare and perfect for busy weeknights or last-minute dinners with friends.
I’ve cooked pork tenderloin since I started learning to cook; even when I was still mastering basics, this cut was always forgiving and quickly became one of my favorites to prepare. If you enjoy this recipe, you might also like my Pork Tenderloin Scaloppine with Balsamic Citrus Sauce.
Over the years I’ve refined this recipe, but the essence remains the same: tender pork tenderloin paired with juicy, caramelized apples.
Pork and fruit are a natural match. The apples add sweetness that balances the meat, while a touch of fresh thyme brings a warm, earthy note reminiscent of French home cooking.
With a short ingredient list and minimal effort, this dish can feed a small family or a larger gathering—French comfort food made easy.
In this Article
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step instructions
- Cooking with alcohol
- Pro Tips
- What dishes can you enjoy with this pork tenderloin with apples?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this apple and pork tenderloin recipe, you may want to try my other recipes.
- VIDEO: COOK ALONG WITH ME
- Pork Tenderloin with Apples
Why you will love this recipe
Easy and approachable – This dish makes French cooking feel accessible. The method is straightforward and forgiving.
Simple pantry ingredients – You likely already have most of the components on hand: pork, apples, butter, oil, thyme, salt and pepper.
One-pan cooking – Everything cooks in a single skillet, which keeps cleanup minimal and lets you serve directly from the pan.
Versatile for any gathering – The recipe scales easily, making it suitable for intimate dinners or larger meals without much extra effort.
Ingredients needed to make this recipe
Below is a concise list of the essentials. Read the instructions for full details and timings.
Pork tenderloin – Trim any excess fat and remove the silver skin. Choose tenderloins with a pinkish-red color for best quality.
Small Gala apples – Pick apples of similar size so they cook evenly. Keeping them on the smaller side gives each guest a satisfying portion.
Brandy – Adds depth and pairs beautifully with apples; Cognac or bourbon can be substituted.
Olive oil – Used to sear the pork and start the pan sauce.
Unsalted butter – Use unsalted to control seasoning and avoid excess salt.
Fresh thyme – Brings an earthy, aromatic touch that complements pork.
Salt and freshly ground black pepper – Season to taste.
Equipment Needed
You only need basic cookware: a heavy skillet with sides (a cast-iron skillet works great) and a good chef’s knife for trimming and halving the apples.
Skillet with lid
Chef’s knife
Step by step instructions
As with all recipes, gather your ingredients before you start.
- Season the pork tenderloin generously with salt and pepper on all sides, then sprinkle the chopped fresh thyme over it.
- Warm 2 tablespoons olive oil and 2 tablespoons butter in a skillet over medium-high heat.
- Add the pork and sear on all sides until evenly golden, about 10 minutes total.
- While the pork sears, wash and halve the apples. Keep the skin on so the pieces hold their shape during cooking.
- Remove the skillet from the heat, pour the brandy into the center of the pan, and cook for about 2 minutes, watching carefully.
- Add the remaining 2 tablespoons of butter, then place the apple halves cut-side down around the pork.
- Cover and cook for 8–10 minutes so the apples release their juices and begin to caramelize.
- Remove the lid and continue cooking until the apples are lightly browned and the pork is cooked through. Add more butter if needed for extra gloss and flavor.
Slice the pork and serve with the caramelized apples alongside or piled on top.
Cooking with alcohol
The brandy cooks off but leaves a rich, warm flavor in the apples and pan sauce. Cognac or bourbon are good alternatives.
Always be cautious when adding alcohol to a hot pan: remove the skillet from the heat, turn off the burner, then add the liquor to the center of the pan. Keep loose clothing and faces away from the flame and pour carefully.
When you return the pan to the heat, start with a low flame and increase as needed.
Pro Tips
- Choose pork tenderloin that looks pinkish-red and trim any silver skin for tenderness.
- Wash the apples well and leave the skin on so the pieces stay intact while cooking.
What dishes can you enjoy with this pork tenderloin with apples?
This roast pork and apples are lovely on their own for a lighter meal. For heartier menus, serve with potato gratin, a butter lettuce salad with shallot vinaigrette, or French-style peas for a balanced, classic pairing.
Finish the meal with a simple dessert such as pear clafoutis for a sweet finale.
Variations and Substitutions
Once you’re comfortable with the basic method, try variations to suit the season and your tastes.
- Swap apples for other fruits like prunes or figs for a different flavor profile.
- In autumn, add small cubes of butternut squash to the pan so they cook through alongside the pork.
Storing and Reheating
Leftovers are great thinly sliced for sandwiches or quesadillas with melted cheese.
Store: Keep leftovers in an airtight container in the refrigerator for up to three days.
Reheat: Bring to room temperature, then warm gently in a skillet with a little butter and a tablespoon of water to keep the meat and apples moist.
Frequently Asked Questions
What apples are good for cooking with pork?
Choose apples that hold their shape and balance sweet and tart flavors: Gala, Fuji, Braeburn, or Honeycrisp are excellent choices.
Should pork tenderloin be well done?
No. For juicy, tender results cook pork tenderloin to an internal temperature of about 145°F (63°C), then rest before slicing.
What cooking method is best for pork tenderloin?
Pan-searing followed by roasting (if needed) seals in juices. Use an instant-read thermometer to monitor the internal temperature and avoid overcooking.
How do you cook a pork loin so it doesn’t dry out?
Cook at moderate temperatures, monitor doneness with a thermometer, and always rest the meat before slicing to retain juices.
If you enjoy this apple and pork tenderloin recipe, you may want to try my other recipes.
Pomegranate and blackberry sauce with pork tenderloin
Arugula-stuffed pork tenderloin
Lentil salad with pork tenderloin
Pork Marbella
VIDEO: COOK ALONG WITH ME
Pork Tenderloin with Apples
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Ingredients
- 2 pounds pork tenderloin fillets
- 4 small apples
- ¼ cup brandy
- 4 tablespoons unsalted butter
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons olive oil
- salt
- pepper
Instructions
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Generously season your pork tenderloin with salt and pepper on all sides. Sprinkle the fresh thyme over it.
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On a skillet over medium heat, warm up 2 tablespoons of olive oil and two tablespoons of butter. Add the pork fillets and cook until golden, about 10 minutes. It needs to be a beautiful golden color all around it.
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Meanwhile, wash and halve your apples.
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Add the brandy to the middle of your skillet and cook for another 2 minutes.
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Add the remaining two tablespoons of butter to the skillet and place face down the cut apples. Cover and cook for another 8 to 10 minutes.
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Remove the lid and continue cooking until the apples are lightly caramelized. If you need to add more butter.
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Serve immediately.
Equipment
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Lodge Cast Iron
-
Chef’s knife
Notes
Pro Tips
- The brandy evaporates as it cooks, leaving a rich flavor in the apples and pork. Cognac or bourbon can be used instead.
- Be careful when adding alcohol to a hot pan: remove the skillet from the heat and turn off the burner before pouring.
- Pour the alcohol into the center of the pan and keep a close eye on the skillet. Keep loose clothing away from the heat source.
- When returning the pan to the stove, start with a low flame and increase as needed.
- Choose pork that is pinkish-red for the best texture and flavor.
Nutrition
Giangi’s Kitchen provides nutritional information as estimates and not a substitute for professional dietary advice.
- Course: Classics, Dinners, Pork
- Cuisine: French
- Season: Spring, Winter
- Type: Affordable Gourmet, Videos
Did you make this?
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