Pan-fried pork tenderloin, incredibly tender with apples. Simple, quick and delicious, this main course with pork tenderloin medallions will surprise your guests. The pan-fried pork tenderloin with apples is a meat main course that is chic, economical and versatile, suitable for Sunday, parties and more, and can be made in just a few minutes. The whole pork tenderloin or in thick slices is a cut of meat that, if cooked carefully, allows us to serve refined mains at little cost, like the orange pork tenderloin or the green pepper pork tenderloin. The pan-fried tenderloin with apples is a simple yet special recipe: quick, economical and with a few tricks it keeps the pork tenderloin juicy and tender. Let’s head to the kitchen — I’ll tell you my recipe. But before we start, if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram. Here you’ll also find 10 quick Christmas main courses you’ll surely like! If you also enjoy more refined meat mains, here is the recipe for Roast beef and for Beef Wellington.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Portions: 3-4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make pan-fried pork tenderloin with apples
- 1.1 lbs pork tenderloin (approx., whole)
- to taste type 00 flour
- 2 tbsp butter
- 3/4 cup beef broth (or vegetable)
- 1 sprig rosemary
- 1 tbsp honey
- 3 leaves bay leaf
- 1 clove garlic (large or two small)
- 2 apples (light-skinned)
- 1.7 fl oz vinegar (about 50 ml total)
- 3 tbsp butter
- to taste salt
- 1 tbsp honey
- 1 tbsp mustard
- 1 pinch pink pepper (or black)
Tools
- Frying pan(s)
- Lid
Preparation of pan-fried pork tenderloin with apples
For this recipe you can also cook the whole tenderloin and slice it afterwards. In that case, tie it before cooking and before coating with flour. A whole tenderloin should be cooked for 20-25 minutes.
Rinse the apples, peel them, remove the core and cut them into small cubes. Put them in a bowl and let them marinate for about ten minutes with about 1 3/4 tbsp of vinegar. Allow the meat to come to room temperature outside the fridge.
Now prepare the tenderloin: warm the broth. Trim the fatty parts from the whole tenderloin and cut it into 5-6 medallions, then coat them in flour so it adheres well on all sides.
Put garlic, bay leaf, rosemary and butter in a pan. Start melting the butter — using clarified butter would be better because it has a higher smoke point. Lay the medallions in the pan and cook 2 minutes per side, turning carefully to avoid piercing the meat. Once well browned, add the honey and then the hot broth — which is already salted so no additional salt is needed — and remove the garlic, the remaining rosemary sprig and the bay leaf.
Once the cooking liquid has thickened — this will take only a few minutes over high heat — cover with a lid and let rest for about ten minutes.
Prepare the apples: melt the butter in a pan and add the apples with their marinade. After 5 minutes of cooking add salt, pepper, mustard, honey and the remaining vinegar.
Cook until the mixture has thickened and, as soon as the apples begin to take on color, turn off the heat. Plate the meat and garnish with its cooking juices. Serve with the freshly made apple sauce.
Storage, notes and tips
To reach the desired doneness you can measure the internal temperature of the meat with a probe: for a pink (rare-medium) cook you should reach 124°-126°F at most, for medium cook 131°-136°F will be fine. For a well-done tenderloin, aim for an internal temperature between 136° and 149°F. In general, however, the meat should be cooked but still juicy in about 12 minutes total.
Store leftover tenderloin in the fridge and consume within 24 hours after reheating.
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