Best Apple Cream Pork Tenderloin Recipes

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ROAST PORK TENDERLOIN WITH APPLE CIDER CREAM SAUCE



Roast Pork Tenderloin With Apple Cider Cream Sauce image

The ultimate fall dinner! Serve with mashed or roasted potatoes, to go with the wonderful sauce! Edited to add the brown sugar - for those who like sweetness, but not necessary.

Provided by mykidslightmylife

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

1 (1 lb) pork tenderloin (about 1 pound)
1 cup apple cider or 1 cup apple juice
1/2 cup heavy cream
2 tablespoons cold butter
1 tablespoon brown sugar (optional)
salt & pepper

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.

Nutrition Facts : Calories 290.2, Fat 20.8, SaturatedFat 11.8, Cholesterol 129.7, Sodium 129.4, Carbohydrate 1, Protein 24.1

PORK TENDERLOIN WITH PRUNE, PEAR, AND APPLE CHUTNEY IN A HAZELNUT CREAM SAUCE



Pork Tenderloin with Prune, Pear, and Apple Chutney in a Hazelnut Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 25

2 cups red wine
1/2 cup sugar
1 bay leaf
12 ounces diced prunes
1/2 teaspoon ground coriander seeds
1 apple, peeled and diced
1 pear, peeled and diced
2 tablespoons cornstarch
2 tablespoons water
1 onion, chopped
1/2 celery stalk, chopped
2 carrots, peeled and chopped
1 parsnip, peeled and chopped
2 tablespoons tomato paste
1 quart veal stock
3 tablespoons butter, plus 2 tablespoons
3 tablespoons flour
1 ounce hazelnuts, chopped
2 tablespoons orange juice
1/2 cup heavy cream
Salt and white pepper
1 pork tenderloin
1 1/2 cups flour
Salt and freshly ground black pepper
Vegetable oil

Steps:

  • Chutney: Add wine, sugar, and bay leaf to pot and bring to a boil. Add the prunes and coriander and cook until soft. Add apple and pear and cook until soft. Combine cornstarch and water to make a slurry. Whisk in cornstarch and bring to a boil to thicken and remove bay leaf.
  • Cream Sauce: Saute the onion, celery, carrots, and parsnip until soft, then add tomato paste and saute, stirring constantly, for 3 minutes. Be careful not to burn the tomato paste. Add veal stock and reduce by half.
  • In a separate saute pan over low heat, add 3 tablespoons butter and melt. Add flour and cook, stirring constantly, to make a roux. Cook over low heat until roux is brown, about 15 minutes. Whisk brown roux into the vegetable/stock mixture to thicken. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes to cook out the flour taste. Season with salt and pepper and strain.
  • In another saute pan, melt remaining 2 tablespoons butter and saute hazelnuts for a few minutes. Add 1/2 cup of the sauce and the orange juice and bring to a boil and cook for 2 to 3 minutes. Add heavy cream, salt and white pepper and cook for 2 to 3 minutes. Reserve excess brown sauce for another use.
  • Slice tenderloin into 1/2-inch thick slices. Place each slice in between 2 pieces of plastic wrap and pound to 1/8-inch thick. Season flour with salt and pepper. Dredge the pork in the flour. In a large saute pan, add some of the oil and heat over medium-high heat. Add the pork and saute until golden brown on each side, about 2 minutes per side.
  • Serve with chutney and cream sauce.

ROAST PORK TENDERLOIN WITH APPLE MUSHROOM CREAM SAUCE



Roast Pork Tenderloin With Apple Mushroom Cream Sauce image

This is easy and yummy. Serve with salad, boiled potato and a veggie. Earthy with a tangy sweetness.

Provided by DaleB

Categories     Pork

Time 3h

Yield 3-4 serving(s)

Number Of Ingredients 16

2 -3 lbs pork tenderloin
6 tablespoons colivita olive oil
2 tablespoons golden boy mushroom soy sauce
1 tablespoon Lea & Perrins Worcestershire Sauce
2 garlic cloves (minced)
1 medium onion (diced)
2 teaspoons ground black pepper
1 teaspoon non-iodized kosher salt
1/2 teaspoon ginger powder
1/2 teaspoon rolled sage
1/2 teaspoon marjoram
1/2 teaspoon thyme
1 pinch celery seed
12 ounces 100% apple juice
12 ounces whole milk
1 (4 ounce) can mushroom pieces

Steps:

  • For the Tenderloin: Set out Tenderloin in a zip-lock bag so to be at room temperature when marinade is ready.
  • Marinade: In a small sauté pan add 2 Tbsp olive oil. Sauté garlic till golden, add 1/2 of the diced onion; sauté till clear.
  • Turn the heat up a bit and add the sage, marjoram, thyme, ginger and celery seed; sauté till you just smell the spices coming out (about a minute).
  • Remove from heat. Mix in woy and Worcestershire wauce.
  • Take tenderloin and add marinade to bag. Force out air and seal.
  • After about an hour massage the marinade into the meat. Have fun; pound on it with your fist, squeeze it as you wish for about 5 minutes. At 2 hours do it again. It will feel tenderized and will have taken on the color of the spices by now. Don't beat it up so much that it starts to come apart (just close)! While the meat is getting tasty in the bag make the sauce.
  • For the Sauce: In a sauté pan add 2 Tbsp olive oil. Add the rest of the onion, the mushroom pieces and the salt and pepper. Sauté till onions clear (about 10 minutes).
  • Stir in apple juice and milk. Reduce to your desired thickness. You can add more milk and juice as you go if you wish. Go Slow so you don't have to keep stirring it too often.
  • Roasting the Tenderloin: Preheat oven to 350°F.
  • On Med-High add 2 Tbsp olive oil to a sauté pan. Just when the oil smokes take the tenderloin and sear all sides as quickly as possible till just golden brown.
  • Remove to a baking dish and roast for 40-45 minutes. Remove from oven and let stand for 10 minutes.
  • Pour heated sauce over Tenderloin. Slice and serve.

Nutrition Facts : Calories 814.2, Fat 47.6, SaturatedFat 11.7, Cholesterol 211.5, Sodium 841.2, Carbohydrate 27.4, Fiber 1.6, Sugar 22.2, Protein 67.9

APPLE CREAM PORK TENDERLOIN



Apple Cream Pork Tenderloin image

Make and share this Apple Cream Pork Tenderloin recipe from Food.com.

Provided by PalatablePastime

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb pork tenderloin
6 tablespoons half-and-half
2 tablespoons cream sherry
1 teaspoon Dijon mustard
1/2 teaspoon prepared horseradish
2 tablespoons butter or 2 tablespoons margarine
1 large onion, thinly sliced
3 apples, cored and thinly sliced (Golden Delicious, Fuji, or Melrose preferred)
salt (to taste)
black pepper (to taste)

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.

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Apple cream pork tenderloin is a delicious and hearty meal that's perfect for any occasion. It's a dish that combines the flavors of juicy pork tenderloin, sweet apples and creamy sauce to create a meal that will satisfy any appetite. There are many variations of this dish you can try, but the most important aspect remains the same - the tender cut of pork tenderloin combined with the sweet and tangy flavor of apples.

How to Prepare Pork Tenderloin

Preparing the perfect pork tenderloin can be a bit tricky, but it's fairly simple when you know what to do. First, you'll want to make sure that you're using a quality piece of meat. Look for pork tenderloin that's pink, firm and has a bit of marbling throughout. Trimming the tenderloin is also key to obtaining a delicious end product. Take a sharp knife and remove any silver skin or visible fat. You can also butterfly your pork tenderloin to make it easier to stuff and lay flat. Before cooking your pork tenderloin, let it rest at room temperature for at least an hour. This helps the meat cook more evenly.

Adding Apples to the Mix

When it comes to adding apples to your pork tenderloin recipe, there are a few different ways to go about it. Some recipes call for apples to be used as a stuffing or topping, while others call for apples to be roasted alongside the pork. No matter what method you choose, be sure to choose a variety of apples that hold up well when cooked, such as Granny Smith, Honeycrisp or Braeburn. These apples are tart and slightly sweet, which complements the pork's rich flavor.
Roasting Apples with Pork Tenderloin
One popular way to incorporate apples into your pork tenderloin recipe is to roast them alongside the meat. This method is easy and requires few ingredients:
  1. Preheat your oven to 375°F.
  2. Cut 2-3 medium-sized apples into wedges and toss with a bit of olive oil, honey, and a pinch of salt.
  3. Place the apples in a single layer on one side of a baking sheet and place the pork tenderloin on the other.
  4. Season the pork tenderloin with thyme, garlic powder, salt, and pepper.
  5. Roast for about 25-30 minutes, or until the pork is cooked through and the apples are golden brown and tender.
Stuffing Pork Tenderloin with Apples
Another method for incorporating apples into your pork tenderloin recipe is to stuff them inside the meat. This method takes a bit more effort but the result is worth it.
  1. Preheat your oven to 400°F.
  2. Cut a 1-pound pork tenderloin horizontally down the middle, creating a pocket for the stuffing.
  3. Season the inside of the pork with thyme, salt, and pepper.
  4. Mix together 1 cup of chopped apples, 1 cup of breadcrumbs, 1 tablespoon of chopped fresh sage, 1 tablespoon of melted butter, and a pinch of salt.
  5. Stuff this mixture into the pork and tie the pork together with kitchen twine.
  6. Bake for 20-25 minutes or until the pork is cooked through.

Making the Cream Sauce

The cream sauce is what ties the flavors of the pork tenderloin and apples together. There are many variations of cream sauce, but the base typically consists of heavy cream, butter, and garlic. To make a simple cream sauce:
  1. Melt 2 tablespoons of butter in a saucepan over medium heat.
  2. Add 2 cloves of minced garlic and sauté for 30 seconds.
  3. Whisk in 1 cup of heavy cream and bring the mixture to a simmer.
  4. Season the mixture with salt, pepper and a pinch of nutmeg.
  5. Continue to whisk the mixture for a few minutes until it thickens and coats the back of a spoon.

Conclusion

Whether you're looking to impress your family or entertain guests, apple cream pork tenderloin is a meal that's sure to please. With the combination of succulent pork, sweet apples and creamy sauce, it's a dish that's both comforting and elegant. Whether you choose to roast your apples, stuff them inside the pork, or even make apple compote, it's a dish that's endlessly adaptable and sure to become a family favorite.

Valuable Tips for Making Apple Cream Pork Tenderloin Recipes

When it comes to making apple cream pork tenderloin recipes, there are a few valuable tips that can help ensure your dish turns out delicious and memorable. From selecting the right cut of meat to choosing the perfect apples, here are some tips you can follow to create a dish your friends and family will love.
Select the Right Cut of Meat
For the best results, it's important to select the right cut of pork tenderloin. Look for tenderloin that has a pale pink color and is firm to the touch. It should also have some marbling, which will help keep it moist and tender during cooking. Be sure to trim off any excess fat before cooking to prevent the meat from becoming too greasy.
Season the Meat Well
To add flavor to your pork tenderloin, it's important to season it well. A simple blend of salt and pepper works well, but you can also add other herbs and spices to taste. Some good options to consider include garlic powder, onion powder, smoked paprika, and dried thyme.
Choose the Right Apples
When it comes to choosing apples for your apple cream pork tenderloin, it's important to select ones that will hold up well during cooking. Some good options include Honeycrisp, Granny Smith, and Braeburn apples. These varieties have a firm texture and tart flavor that complements the sweetness of the cream sauce.
Cut the Apples into Uniform Pieces
To ensure that the apples cook evenly, it's important to cut them into uniform pieces. Aim for 1/2-inch cubes or slices, which will cook quickly and evenly. If the pieces are too large, they may not cook through before the meat is done.
Add the Apples at the Right Time
Adding the apples at the right time is crucial for a successful apple cream pork tenderloin recipe. If you add them too early, they may become mushy and lose their texture. If you add them too late, they may not have enough time to cook through. Aim to add the apples about halfway through the cooking process, which should be enough time for them to soften and develop flavor.
Use a Meat Thermometer to Check for Doneness
To ensure that your pork tenderloin is cooked to the proper temperature, it's important to use a meat thermometer. The internal temperature of the meat should reach 145 degrees Fahrenheit to be considered safe to eat. Insert the thermometer into the thickest part of the meat to get an accurate reading.
Let the Meat Rest Before Slicing
Once your pork tenderloin is done cooking, it's important to let it rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, which will help keep it moist and tender. Aim to let the meat rest for at least five minutes before slicing and serving.
Experiment with Different Cream Sauces
While apple cream sauce is a classic choice for pork tenderloin, there are plenty of other cream sauces you can try as well. For example, you could make a creamy mustard sauce, a mushroom cream sauce, or even a spicy jalapeno cream sauce. Don't be afraid to experiment with different flavors and ingredients to create a sauce that suits your tastes.
Pair with the Right Sides
When serving your apple cream pork tenderloin, be sure to pair it with the right sides to complete the meal. Mashed potatoes, roasted vegetables, and a simple salad all work well with this dish. Consider incorporating some of the same flavors from the sauce into your sides, such as using apples in a roasted vegetable medley or adding cream to your mashed potatoes.
Presentation Matters
Finally, don't forget that presentation matters when it comes to serving your apple cream pork tenderloin. Take the time to arrange the meat and apples on a platter in an appealing way, and consider adding some fresh herbs or a sprinkle of colorful paprika for added visual appeal. Not only will this make the dish look more appetizing, but it will also make the meal feel more special and memorable.

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