The best pork tenderloin recipe I have ever made! This tender Pork Tenderloin with Apples is cooked with bacon, garlic and herbs in a rich creamy sauce. An easy pork fillet recipe that’s quick enough for everyday but special enough for date night! In partnership with Amarula.
You will also love my Creamy Chicken Casserole
Do you love cooking with pork? I am not talking about pulled pork shoulder which is, deservedly, everyone’s favourite. I am talking about other less obvious pork cuts such as pork tenderloin, a.k.a pork fillet.
I often buy it on impulse whenever I see it at the supermarket and then feel a bit lost when it comes to cooking it. This very lean pork cut cooks quickly, is generally inexpensive and is super tender, as the name would suggest.
Tenderloin pairs well with fruit like apples and peaches and it shines in creamy rich sauces. When Amarula challenged me to come up with a savoury recipe using their cream and marula fruit liqueur, I knew I had to make Pork Tenderloin with Apples!
Pork Loin VS Pork Tenderloin
How well do you know your pork cuts? Here’s a quick refresher… Pork Tenderloin (pork fillet) is a boneless, thin, long cut that quicks quickly and best suited to quick pan frying.
An average tenderloin is usually around 450g (1 pound) and will feed 2-3 people. The meat is almost 100% lean and very tender if cooked well.
Pork Loin is actually a completely different cut, much larger and thicker. A large pork loin can be up to 2.5kg (5 pounds) and feed several people. It is best cooked low and slow in the oven.
Creamy Sauce FTW!
I love pairing pork with apples, as in my popular Pork Casserole. Bacon, shallots, garlic, herbs and double cream round off the ingredients of the rich sauce which enriched further by a generous splash of Amarula!
What is Amarula?
Amarula is a delicious Cream Liqueur from South Africa, made with sugar, cream, and the fruit from the marula tree. It is best enjoyed on the rocks, in cocktails or coffee drinks and obviously in desserts.
If you are wondering how to store cream liqueurs, Amarula is best stored in a cool dark place and then kept in the fridge after the bottle is opened.
HOW TO MAKE Pork Tenderloin with Apples
STEP 1. Slice your pork tenderloin into even slices about 2 cm thick. Place on a piece of cling film and cover with another. Use a clean rolling pin to lightly flatten the pork and then season with salt and pepper.
STEP 2. Heat butter and oil in a large skillet or heavy pan. Add the sliced apples and pan fry over medium heat for 3-4 minutes per side or until the apple is golden and slightly caramelised. Set aside.
STEP 3. Add the pork to the pan, in batches if necessary, and cook until nicely coloured, 2-3 minutes per side. Set aside.
STEP 4. Increase the heat to high and deglaze the pan with white wine or chicken stock. Scrape any browned bits into the stock. Cook until most of the liquid is gone and any wine smell has gone.
STEP 5. Add shallots, garlic cloves and bacon to the pan and fry until bacon is nicely coloured, about 4 minutes.
STEP 6. Pour in the stock, add the herbs and bring to a rolling simmer.
STEP 7. Reduce the heat and pour in the cream, stirring to combine. Add the pork back to the pan.
STEP 8. Bring to a low simmer and add the apples and a large splash of Amarula. Continue to cook for about 5 minutes until sauce is thickened.
STEP 9. Remove the sage and thyme sprigs. Taste and adjust the seasoning if needed. Garnish with fresh thyme leaves and serve.
HOW TO THICKEN CREAM SAUCE
The sauce will thicken simply by simmering for a few minutes if you use double (heavy cream). If you wish to thicken it further, sprinkle the pork with one tablespoon of flour before pan frying and scrape any browned bits in when deglazing the pan.
Serving Suggestions
This is a really rich dish best enjoyed with buttery mashed potatoes or over rice both of which absorb the sauce. I prefer to serve it with steamed greens like spinach, green beans or tenderstem broccoli (broccoli rabe) as it already plenty rich!
Have you made this recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!
Pork Tenderloin with Apples In Creamy Sauce
Ingredients
- 500 g | 1.1 pound pork tenderloin (pork fillet)
- 1/2 tbsp butter
- 1/2 tbsp olive oil
- 2 medium apples , cut into chunky slices
- 60 ml | 1/4 cup white wine or chicken stock (broth)
- 5 rashers of lean bacon , diced
- 6 small shallots , halved
- 3 garlic cloves , lightly crushed
- 3 thyme sprigs
- 3-4 sage leaves
- 240 ml | 1 cup double cream
- 2-3 tbsp Amarula (optional)
- Salt and pepper to season
- Extra thyme leaves to garnish
Instructions
- Slice your pork tenderloin into even slices about 2 cm thick. Place on a piece of cling film and cover with another. Use a clean rolling pin to lightly flatten the pork and then season with salt and pepper.
- Heat butter and oil in a large skillet or heavy pan. Add the sliced apples and pan fry over medium heat for 3-4 minutes per side or until the apple is golden and slightly caramelised. Set aside.
- Add the pork to the pan, in batches if necessary, and cook until nicely coloured, 2-3 minutes per side. Set aside.
- Increase the heat to high and deglaze the pan with white wine or chicken stock. Scrape any browned bits into the stock. Cook until most of the liquid is gone and any wine smell has gone.
- Add shallots, garlic cloves and bacon to the pan and fry until bacon is nicely coloured, about 4 minutes.
- Pour in the stock, add the herbs and bring to a rolling simmer.
- Reduce the heat and pour in the cream, stirring to combine. Add the pork back to the pan.
- Bring to a low simmer and add the apples and a large splash of Amarula. Continue to cook for about 5 minutes until sauce is thickened.
- Remove the sage and thyme sprigs. Taste and adjust the seasoning if needed.
- Sprinkle with fresh thyme leaves and serve.
Leave a Reply