Pork Tenderloin with Apples

Pork Tenderloin with Apples
Photo by Scott Phillips


  • ¼ cup apple cider
  • 2 large shallots, finely minced
  • 1 Tbs. granulated sugar
  • 2 medium Granny Smith apples
  • 1/3 cup heavy cream
  • ¼ cup Calvados or Cognac
  • ½ medium lemon
  • + 5 more ingredients
    • 2 pork tenderloins (about 1 lb. each), trimmed and cut in half crosswise
    • 7 Tbs. unsalted butter
    • Kosher salt and freshly ground black pepper
    • 1 Tbs. extra-virgin olive oil
    • ½ tsp. fresh thyme leaves

Set a rack in the center of the oven and heat the oven to 400°F. Peel, core, and cut each apple into eight wedges, rubbing the cut edges with the cut side of the lemon half as you go, and then juice the lemon half into a small bowl and set aside. In a 10-inch skillet, melt 2 Tbs. of the butter wi...

View full recipe at Fine Cooking


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