Back to Pork Tenderloin and Apples All Reviews for Pork Tenderloin and Apples - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Pork Tenderloin and Apples Recipe Summary Servings: 6

Ingredients Ingredient Checklist 4 sprigs thyme, plus more for garnish 2 ten-ounce pork tenderloins, trimmed Salt and freshly ground black pepper 1 tablespoon olive oil 1 tablespoon unsalted butter 3 tart cooking apples, cut in half horizontally 1/2 cup apple cider 2 tablespoons apple-cider vinegar Sauteed Cabbage

Gallery Pork Tenderloin and Apples

Recipe Summary Servings: 6

Pork Tenderloin and Apples

Pork Tenderloin and Apples

Pork Tenderloin and Apples

Recipe Summary Servings: 6

Recipe Summary

Servings: 6

Servings: 6

6

Ingredients

Ingredients

  • 4 sprigs thyme, plus more for garnish 2 ten-ounce pork tenderloins, trimmed Salt and freshly ground black pepper 1 tablespoon olive oil 1 tablespoon unsalted butter 3 tart cooking apples, cut in half horizontally 1/2 cup apple cider 2 tablespoons apple-cider vinegar Sauteed Cabbage

Directions

Heat oven to 400 degrees. Lay a thyme sprig on either side of the pork tenderloin. Fold up tail end, using kitchen twine to truss every inch. Season with salt and pepper.

Heat olive oil and butter in an ovenproof skillet over high heat. Sear pork until brown, about 2 minutes per side. At the same time, brown apples, cut side down. Turn apples over; transfer skillet to oven, and roast until the internal temperature of the meat, when taken with a meat thermometer, is 145 degrees for medium and 150 degrees for medium well, about 10 minutes.

Remove meat to a cutting board, and let rest 10 minutes; reserve apples in a bowl. Return skillet to stovetop; deglaze skillet with apple cider, and reduce by half, about 2 minutes. Stir in vinegar, reduce 1 minute longer.

Remove kitchen twine from tenderloins, and slice into 3/8-inch medallions. Place cabbage on platter, arrange pork medallions over cabbage, and top with apple halves and sauce. Garnish with thyme sprigs. Serve hot.

Reviews (4)

 Add Rating & Review     15 Ratings   5 star values:        2    4 star values:        5    3 star values:        7    2 star values:        0    1 star values:        1

Reviews (4)

Add Rating & Review     15 Ratings   5 star values:        2    4 star values:        5    3 star values:        7    2 star values:        0    1 star values:        1

Add Rating & Review

15 Ratings 5 star values: 2 4 star values: 5 3 star values: 7 2 star values: 0 1 star values: 1

15 Ratings 5 star values: 2 4 star values: 5 3 star values: 7 2 star values: 0 1 star values: 1

15 Ratings 5 star values: 2 4 star values: 5 3 star values: 7 2 star values: 0 1 star values: 1

  • 5 star values: 2 4 star values: 5 3 star values: 7 2 star values: 0 1 star values: 1

    Martha Stewart Member     Rating: 4 stars       10/10/2019   The taste was delicious! The combination of the pork tenderloin, apples, cabbage, and sauce was perfect. My cook time for the pork was much longer than 10 minutes to reach 140, even at 425 degrees. I ended up unrolling it so the tail end was cooked through.  

Martha Stewart Member     Rating: Unrated       08/25/2008   This is a quick and easy recipe. If you follow the recipe closely, you are guaranteed success. I have made this 3-4 times with great, consistent results. In a pinch, I've substituted apple juice for the apple cider and that has worked well.  

Martha Stewart Member     Rating: Unrated       08/25/2008   This is a quick and easy recipe and an almost guaranteed success. I've made this 3-4 times with great, consistent results. In a pinch, substituting apple juice for the apple cider worked well.

    Martha Stewart Member

    Rating: 4 stars 10/10/2019

The taste was delicious! The combination of the pork tenderloin, apples, cabbage, and sauce was perfect. My cook time for the pork was much longer than 10 minutes to reach 140, even at 425 degrees. I ended up unrolling it so the tail end was cooked through.

Rating: 4 stars

Rating: Unrated 08/25/2008

This is a quick and easy recipe. If you follow the recipe closely, you are guaranteed success. I have made this 3-4 times with great, consistent results. In a pinch, I’ve substituted apple juice for the apple cider and that has worked well.

Rating: Unrated

This is a quick and easy recipe and an almost guaranteed success. I’ve made this 3-4 times with great, consistent results. In a pinch, substituting apple juice for the apple cider worked well.

All Reviews for Pork Tenderloin and Apples

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pork Tenderloin and Apples

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest