Apple Cream Pork Tenderloin Recipes

PORK TENDERLOIN WITH APPLES AND ONIONS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
• Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
• Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
• Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
• Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
• Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
• Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
• Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

PORK WITH APPLE-CREAM SAUCE

Steps:

• Rub pork with thyme. In a large skillet, brown pork in 1-1/2 teaspoons butter; remove and set aside. In the same skillet, saute onion in remaining butter until tender. Stir in apple; cook and stir for 2 minutes. Add 1-1/2 teaspoons apple juice or brandy; cook and stir 30 seconds longer. Transfer to a bowl. , Add wine or broth and remaining apple juice or brandy to the skillet. Bring to a boil over medium heat; cook for 5 minutes or until liquid is reduced by half. Stir in broth, pork and apple mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until a thermometer reads 160°, turning pork occasionally. Remove pork and keep warm. , In a small bowl, combine the cornstarch, salt and pepper; gradually stir in cream and mustard. Stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

APPLE-STUFFED PORK TENDERLOIN

Steps:

• In a small saucepan, bring 4 tablespoons broth to a boil. Remove from the heat; add raisins. Let stand for 5 minutes. , In a nonstick skillet coated with cooking spray; saute the apple, celery and onion for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the broth mixture, croutons, nuts, pepper and the remaining broth., Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove plastic wrap; fill with stuffing mixture. Close roast; tie at 2-in. intervals with kitchen string and secure ends with toothpicks., Place on a rack in a shallow baking pan coated with cooking spray. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

ROAST PORK TENDERLOIN WITH APPLE CIDER CREAM SAUCE

Steps:

• Preheat oven to 450 degrees. Salt and pepper the pork. Spray a baking pan with nonstick spray and place the pork in it. Bake for 20 minutes, or until a meat thermometer registers 155 to 160 degrees. Remove from oven and place pork on a cutting board.
• Pour the apple cider in the baking pan and scrape any brown bits from the bottom. Put the pan on the stove over medium-high heat (or pour the pan drippings and cider into a skillet). Stirring occasionally, let the cider boil until it is reduced to 1/4 cup. It will be quite dark.
• Add cream & brown sugar and boil 5 minutes, or until very thick. Remove from heat. Add 1 tablespoon butter and beat vigorously as it melts. Add the second tablespoon and beat until it melts. To serve the pork, slice thinly and drizzle with sauce. Pass extra sauce in a gravy boat, if desired.

APPLE CREAM PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees F.
• Place pork in a shallow roasting pan.
• In a mixing bowl, combine half and half, sherry, Dijon mustard, and horseradish; brush half of this mixture over the pork.
• Bake the pork, uncovered, basting with remaining cream mixture, until pork is done to your preference (up to 45 minutes for 155-160 degrees).
• Meanwhile, melt butter in skillet; add onions and apples; saute until soft, about 15 minutes.
• Place pork on platter and keep warm.
• Pour pan drippings and remaining cream/baste into skillet with onions, bring to a boil, and season to taste with salt and pepper.
• Serve sauce with sliced pork when serving.

GRILLED PORK TENDERLOIN WITH APPLES AND BRANDY CREAM SAUCE

Steps:

• Mix together all marinade ingredients and pour over pork tenderloin.
• Refrigerate pork in marinade for no more than 24 hours.
• Discard marinade and grill pork until internal temperature reaches 155 degrees.
• When pork is almost done cooking, place apples slices on grill and grill approximately 4 minutes per side.
• Remove from apples and pork from grill, chop green apple slices into small pieces.
• While pork is grilling, prepare sauce: In a medium saucepan, sauté onions in butter.
• Add salt, pepper, apple juice concentrate, cream and brandy and bring to a boil, stirring constantly.
• Reduce heat and simmer until sauce is reduced and thickened.
• Add grilled, chopped green apple and continue to simmer a few more minutes.
• Slice grilled pork into ½ inch slices.
• Place on serving plate with red apple slices.
• Top with cream sauce.

CIDER BRAISED PORK TENDERLOIN WITH APPLES

Steps:

• Preheat the oven to 350°F.
• Add the flour, salt and pepper to a shallow dish and whisk together. Add the tenderloin, turning to coat it completely, shaking off any excess.
• In a heavy-bottomed pot or Dutch oven, over medium-high heat, add the olive oil and when it is hot add the pork and sear, turning to brown on all sides, about 4-5 minutes. Transfer the pork to a plate lined with paper towels to absorb any oil.
• Add the shallots and garlic and cook for 1-2 minutes. Add the cider, scraping the bottom to remove any browning bits. Add the rosemary, thyme and mustard to the skillet, increase the heat and bring the mixture to a boil, stirring often. Return the pork to the pan, cover and transfer to the oven and cook for 20 minutes. Remove from the oven and add the apple quarters and continue to cook, covered, in the oven for an additional 15 minutes until the apples are slightly soft but still firm and the pork registers 145°F on an instant-read thermometer.
• Transfer the apples and pork to a plate and allow to rest for 10 minutes.
• While the pork is resting, place the pot over medium-high heat and bring the liquid to a boil, if it is very thin then allow it to reduce by 1/3, whisk in the butter to make a glossy sauce. Transfer the sauce to a dish or pitcher.
• To serve: Place the pork onto a cutting board and slice crosswise into 8 slices. Arrange the slices of pork on a serving platter with the apple slices and spoon the sauce over the pork.

PORK WITH APPLES, CALVADOS AND APPLE CIDER

Steps:

• Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
• Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
• Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
• Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.