Herbed Pork Tenderloin With Apples and Cider Sauce

herb-pork-apples Photo: Leigh Beisch; Styling: Sara Slavin


  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, divided
  • 1 teaspoon dried thyme
  • 3 garlic cloves, minced
  • 1 (1-pound) pork tenderloin, trimmed
  • 4 teaspoons olive oil, divided
  • 2 cups thinly sliced leek
  • 2 cups sliced Granny Smith apple
  • 2 cups sliced Rome apple
  • 1/4 teaspoon salt
  • 1 tablespoon water
  • 1 teaspoon all-purpose flour
  • 3/4 cup apple cider
  • 2 tablespoons whipping cream


1. Preheat oven to 400°.

2. Combine salt, 1/4 teaspoon pepper, thyme, and garlic in a small bowl. Rub spice mixture over pork. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove from pan. Place pork on a sheet pan. Bake 14 minutes or until pork registers 160°. Remove from oven; let stand 5 minutes.

3. Heat remaining 1 teaspoon oil in pan over medium-high heat. Add leek, apples, salt, and 1/4 teaspoon pepper. Cook 6 minutes or until soft and lightly browned, stirring frequently.

4. Combine water and flour in a small bowl; set aside. Remove apple mixture from pan; keep warm. Add 3/4 cup cider to pan, scraping pan to loosen browned bits. Bring to a boil. Cook 2 minutes or until reduced to 1/2 cup. Add flour mixture to reduced cider, stirring with a whisk. Simmer 1 minute. Remove from heat. Stir in whipping cream.

5. Slice pork thinly. Divide apple mixture evenly among 4 plates; serve pork alongside. Spoon sauce over pork and apples.

Andrea's wine pick: Barrel-fermented California Chardonnay has plenty of apple notes to echo the sauce and enough body to stand up to the pork. Try St. Francis, Sonoma 2002, $12.

  • Prep Time:
  • Cook Time:
  • Total Time:

  • Prep: 15 minutes; Cook: 28 minutes; Stand: 5 minutes
  • Yield: 4 servings (serving size: about 3 ounces meat, about 3/4 cup apple mixture, and about 4 tablespoons sauce)

Nutritional Information

Calories per serving: 308
Fat per serving: 12g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 1g
Protein per serving: 24g
Carbohydrate per serving: 28g
Fiber per serving: 3g
Cholesterol per serving: 73mg
Iron per serving: 3mg
Sodium per serving: 272mg
Calcium per serving: 53mg

Good to Know

Careful trimming cuts unhealthy saturated fat from the pork. Apples are a great ingredient because they're rich in fiber and help satisfy that sweet tooth.