If you are looking for a dish that screams fall/autumn flavors, this is it! It’s got my favorite fall flavors (I am an apple person if I had to pick vs pumpkin). This would be an awesome dish for a holiday meal for a smaller crowd, you could even double it. I usually get my pork tenderloin at Costco and I think those are usually around 2 lbs. This recipe would work well with those. I used 1lb pork tenderloin in the recipe just for ease of nutrition calculation. We love pork tenderloin in our house. It is affordable, lean, and easy and quick to cook. Like I mentioned, I buy mine at Costco and you get 4 large pork tenderloins for around $15! It is definitely a great budget meal.
This recipe is very easy and quick to come together. I love a shallot. If I have the option to use a shallot or an onion, I am using a shallot. They are the milder cousin to the onion, but the flavor is so good! I also really love mustard. Here I added both dijon and stone ground because I love stone ground mustard, but you can definitely sub dijon for all. I wouldn’t use regular yellow mustard here, the flavor will be too strong.
Here is what you will need:
- Pork Tenderloin – This recipe will make enough apple topping for 1-2 lbs of pork, so use what you can find!
- Apples – I used honeycrisp. I wouldn’t use anything super tart like a granny smith, but most apples will work!
- Shallots – you CAN sub an onion, but I wouldn’t if you can avoid it
- Dijon Mustard
- Stoneground Mustard – you can use just dijon in place of this if you don’t have it. I just love the texture it adds!
- Apple Cider
One key thing here is not to over cook the pork. Pork tenderloin is so easy and quick to cook. I’d remove it from the oven once it is at 135/140 at the most. Let it rest and it will be perfect! Don’t slice right away or all the juiciness will run out!
DID YOU MAKE THIS RECIPE?! We’d love to see it! Please leave a comment or tag me in a photo on Instagram @sprinklesandthesmiths (click icon below)
Pork Tenderloin with Cider Braised ApplesCourse: DinnerDifficulty: Easy
1 lb pork tenderloin
1 small apple, diced (100g)
1 large/3 small shallots, sliced (75g)
1/2 cup low sodium chicken broth
1/2 cup apple cider
2 tbsp dijon
1 tbsp whole grain mustard
Fresh thyme for garnish
- Preheat oven to 375 degrees. Season pork tenderloin with salt and pepper. Heat a cast iron skillet over medium high heat. Sear the pork on all sides about 2-3 minutes per side. Place in the oven for 15 minutes or until pork reaches a temp of 140. Allow pork to rest (covered) for 5 minutes.
- Meanwhile, heat a medium sized pan over medium heat. Spray with olive oil and dd shallots and apples and saute for 7-8 minutes, until starting to soften.
- Deglaze the pan with broth and apple cider. Add the mustard. Simmer for 5-10 minutes until liquid is reduced by half.
- Slice the pork and top with the apple mixture. Garnish with fresh thyme.
- MFP Entry: Sprinkles and the Smiths Pork Tenderloin with Cider Braised Apples