Oven-baked pork tenderloin with apple sauce. Pork tenderloin with apples and honey, slightly sweet-and-sour is an economical and chic meat main course, ideal to serve on festive days such as Christmas, New Year or Easter and also excellent for Sunday lunch. It is made with pork tenderloin, a cut that is more affordable than other types of tenderloin, lean, tender and prized for its thin, elongated shape, usually cooked whole and subjected to a two-step cooking process: first on the stovetop and then in the oven, just like the Orange Pork Tenderloin. If you want to prepare a budget-friendly and original roast that will win over your guests without too much fuss, this is the right idea: a festive meat main course that will bring flavor and cheer without spending too much! Although the combination of apples, honey and orange may surprise you, fruit pairs wonderfully with meat and especially with pork, and the slightly tart flavor of orange gives the finished dish a delicate sweet-and-sour finish that will win you over at first bite! Let’s go to the kitchen now — I’ll explain my recipe for pork tenderloin with apple sauce. Before we start cooking, remember that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile, and here you’ll also find 10 Christmas main courses you’ll surely like! If you enjoy even more refined meat mains, here is the classic Roast Beef recipe and the Beef Wellington.
Take a look:
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 5
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Christmas, All seasons
Ingredients to make Oven-Baked Pork Tenderloin with Apples
- 2.2 lb pork tenderloin (whole)
- 3 apples (medium, green or whatever you have)
- 2 oranges (juicy)
- 1 tbsp honey
- to taste salt
- 1 sprig rosemary
- 6 leaves bay leaves
- 4 tbsp butter (about 60 g)
- to taste all-purpose flour
Tools
- Pan
- Stovetop
- Oven
- Thermometer
Steps
For the pork tenderloin with apple sauce, start by trimming any remaining fat and sinews from the tenderloin, then dust it with flour so it adheres well. Gently melt the butter in the pan together with the rosemary sprig, the bay leaves, pink (or black) peppercorns and the zest of an organic lemon.
Place the tenderloin in the pan and sear over high heat to seal the meat, waiting for a golden crust to form before turning the piece. Once the tenderloin is browned and sealed on all sides, remove the rosemary sprig and bay leaves, add the honey, the orange juice (about 1 1/4 cups, which you can also dilute with water) and salt, and cook over high heat for about ten minutes, turning occasionally.
While the tenderloin cooks, peel and chop the apples into chunks, then add them to the same pan where the meat is cooking. Let them absorb the flavors over high heat, adding a little water if necessary.
Now transfer the tenderloin to an ovenproof dish or a pan that can go into the oven, insert the probe and wait until the internal temperature reaches 158°F (70°C) so the meat is cooked but not dry.
Using a strainer, remove the apples and collect them in the blender jug, add a pinch of salt if needed and blend until you obtain a smooth sauce.
Strain the cooking juices and set them aside — they make an excellent addition to the apple sauce. Spread a little apple sauce on the bottom of a serving platter and place the tenderloin on top, already sliced into pieces about 3/8 in thick (1 cm).
Drizzle with some of the reserved cooking juices and bring to the table so those who wish can help themselves to extra juices and more sauce.
I recommend serving the tenderloin immediately. If you need to prepare it a few hours in advance, reheat in the oven for 15 minutes at 212°F (100°C) and slice just before serving.
Storage and tips
To accompany the tenderloin, besides the apples you will need some of the cooking juices. If you notice that the apples are too dry before moving the tenderloin to the oven, transfer the meat to the oven, pour half a cup of water over the apples, let them simmer for a couple of minutes, adjust the salt if necessary and then strain.
Store any leftover pork tenderloin in the refrigerator and consume within 24 hours after reheating.
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