Apple Pork Tenderloin
This hearty meal is super easy and sure to be a hit with the family, particularly on a cool autumn or winter evening. The aroma of apple & onion while you cook the pork tenderloin will have you salivating for dinner.
- pork tenderloin - 1 1/2 lb
- salt & black pepper
- rosemary - 1 1/2 tsp
- thyme - 1 1/2 tsp
- yellow onion - 1 medium
- granny smith apples - 5 ea
- apple juice - 4 cups
- beef stock - 1 cup
- bay leaves - 3 ea
- extra virgin olive oil - 2 tsp
- Slice apples into thin wedges, set aside.
- Slice onion into thin, half circles, set aside.
- Season pork roast with salt & pepper well on all sides.
- Drizzle 1 tsp olive oil in large stock pot over med-high heat.
- Pan sear pork roast on all sides.
- Add rosemary & thyme to pot, and reduce heat to low.
- In a small saute pan, drizzle 1 tsp olive oil over med-high heat. Add onions and cook until translucent.
- Add sautéed onions & apples to stock pot with pork roast.
- Top with apple juice & beef stock.
- Add bay leaves.
- Increase heat to high. Once mixture comes to a boil, reduce heat to med-low and simmer for three hours.
- Remove pork roast, along with the apples & onions and set aside (cover with foil to maintain heat).
- Increase heat back to high and bring liquid to a boil. Continue cooking until liquid reduces into a thick sauce.
- Slice pork roast and serve. (Best served over mashed potatoes)
This apple pork tenderloin recipe is a great option for some of those apples from your apple picking trip in the fall season. Of course, I like this dish year round as it is super simple and delicious comfort food.
As a side note, this recipe is best made on the stovetop. I tested it in a crockpot, and while still good, it depleted the moisture from the roast. That being said, it’s a great meal to make on a lazy Sunday afternoon! Should you need to increase the recipe to feed your family, just ensure you add enough liquid to keep the pork tenderloin covered while cooking.Add to Favourites