• Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY

Supergolden Bakes

Sweet, savoury and everything in between

menu icon
go to homepage
search icon
Homepage link
  • Home
  • About me
  • WORK WITH ME
  • Recipes
  • PRIVACY POLICY
×

Creamy Pork Tenderloin with Apples

July 8, 2019 by Lucy Parissi 6 Comments

717 shares
Jump to Recipe
Skillet with sliced pork apples and bacon in creamy sauce

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!

Post may contain affiliate links. For more information, check my disclosure

Skillet of pan fried pork tenderloin with apples in a creamy sauce

In partnership with Amarula.

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!

HOW TO MAKE CREAMY PORK TENDERLOIN

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

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.

Flattening pork tenderloin with a rolling pin

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.

Pan frying apples in a skillet

STEP 3. Add the pork to the pan, in batches if necessary, and cook until nicely coloured, 2-3 minutes per side. Set aside.

Pan frying sliced pork fillet in a skillet

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.

Deglazing pan with wine

STEP 5. Add shallots, garlic cloves and bacon to the pan and fry until bacon is nicely coloured, about 4 minutes.

Pan frying shallots and bacon

STEP 6. Pour in the stock, add the herbs and bring to a rolling simmer. 

Pouring cream into pan for creamy pork sauce

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. 

Adding Amarula to creamy sauce with apples and pork

STEP 9. Remove the sage and thyme sprigs. Taste and adjust the seasoning if needed. Garnish with fresh thyme leaves and serve.

Skillet with sliced pork apples and bacon in creamy sauce

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 my creamy pork tenderloin 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!

Skillet of pan fried pork tenderloin with apples in a creamy sauce

Pork Tenderloin with Apples In Creamy Sauce

Lucy Parissi | Supergolden Bakes
This 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!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Continental
Keyword: Pork in creamy sauce, Pork Tenderloin, Pork with Apples
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Calories: 392kcal
Prevent your screen from going dark

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 a splash 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.

Notes

HOW TO THICKEN THE 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 1 tablespoon of flour before pan frying and scrape any browned bits in when deglazing the pan. 
What to serve with creamy pork tenderloin
This is a really rich dish best enjoyed with buttery mashed potatoes or over rice. I prefer to serve it with steamed greens like spinach, green beans or tenderstem broccoli (broccoli rabe).
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

Nutritional Info

Calories: 392kcal | Carbohydrates: 10g | Protein: 6g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 104mg | Sodium: 224mg | Potassium: 244mg | Fiber: 1g | Sugar: 3g | Vitamin A: 960IU | Vitamin C: 5.3mg | Calcium: 60mg | Iron: 0.7mg
SaveSaved!
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!

ALL IMAGES AND CONTENT ON SUPERGOLDEN BAKES ARE COPYRIGHT PROTECTED. IF YOU WISH TO SHARE THIS RECIPE, THEN PLEASE DO SO BY USING THE SHARE BUTTONS PROVIDED. DO NOT SCREENSHOT / POST RECIPE OR CONTENT IN FULL.

« Cherry Julep | Summer Gin Cocktail
How to Make the Perfect Pavlova »

SupergoldenBakes Newsletter signup

Please wait...

Thank you for signing up!

Comments

  1. ANN says

    November 25, 2020 at 9:35 am

    Can I use amaretto instead of amarula?

    Reply
    • Lucy Parissi says

      November 25, 2020 at 1:06 pm

      Hi Ann

      Amaretto is not suitable for this recipe (it is sweet and tastes of bitter almonds). You can leave the Amarula out and just use cream. If you want to jazz it up with some alcohol then brandy or vermouth (just a tiny splash) might work

      Reply
  2. Ilovecats says

    September 26, 2020 at 8:30 pm

    But it doesn’t say how much stock for step 6. Only for step 4.

    Reply
    • Lucy Parissi says

      September 28, 2020 at 10:21 am

      sorry, it’s just a splash of stock on step 4 – the amount stated in recipe goes in at step 6

      Reply
  3. Ilovecats says

    September 26, 2020 at 3:46 pm

    How much stock for step 6??

    Reply
    • Lucy Parissi says

      September 26, 2020 at 5:25 pm

      The whole recipe is in a printable card at the end of the post

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

  • Facebook
  • Instagram
  • Pinterest
  • Tumblr
  • Twitter

Air Fryer Recipes

Air fryer roast pork shoulder with crackling on a platter with smashed potatoes and a gravy boat on the side
Shredded homemade crispy duck on a board with sliced spring onions and cucumber plus Hoisin sauce on the side
Crispy air fryer pork belly, sliced on a blue plate and drizzled with sauce
Air fryer tandoori chicken, some sliced, on a wooden chopping board
Close up on slices of Air Fryer lasagna
stack of crisp golden air fryer spanakopita rolls on a small wire rack against blue background

More Posts from this Category

As Seen In…

Collage of brand logos, including Cosmopolitan, BuzzFeed, Chowhound, MSN, Elle, and Redbook