Pork Tenderloin with Apples
Indulge in a symphony of cozy flavors with this roasted apple pork tenderloin recipe. Featuring tender, warmly spiced pork tenderloin with a blissfully delicious sweet and savory apple and onion compote, this pork with apples will tantalize your taste buds!
Equipment
- 1 Small mixing bowl (for making the pork rub)
- 1 Medium Saucepan (for making the apple compote sauce)
Ingredients
- 2 Pounds Pork Tenderloin – trimmed of silver skin (typically 2 individual pork tenderloins will equal around 2 pounds)
- As Needed Olive Oil
Pork Rub
- 5 TBS Brown Sugar - packed (light or dark is fine)
- 2 tsp Kosher Salt
- 1 ½ tsp Dried Thyme
- 1 tsp Ground Cinnamon
- 1 tsp Mustard Powder
- ½ tsp Ground Ginger
- 1 tsp Ground Black Pepper
Apple Compote Sauce (yield = 3 1/2 cups; roughly)
- 2 TBS Unsalted Butter
- 2 Medium Leeks – white portion only, halved lengthwise and thinly sliced (about ¾ cup)
- ¼ tsp Kosher Salt
- 1/8 tsp White Ground Pepper
- 4 whole Granny Smith Apples – peeled and small dice
- ¼ Cup Raisins
- ½ Cup Apple Cider
- 1 TBS Fresh Ginger – grated
- ½ tsp Mustard Powder
- ¼ tsp Ground Cinnamon
- 1 TBS Pure Maple Syrup
- ¼ Cup Bourbon Alcohol
Instructions
- Make the Pork Rub: To a small bowl, add all the ingredients for the pork rub. Then, use a fork or small whisk to stir the spices and seasonings together.
- Prepare Pork Tenderloin: Place the pork tenderloins on a clean work surface and use paper towels to pat the pork completely dry. Next, sprinkle the rub mixture over all sides of the pork, using your hands to massage the spices into the pork. Let Pork Marinate - Optional, but Recommended: Wrap the pork tenderloins tightly with plastic wrap and refrigerate for at least 4 hours, or preferably, up to overnight. (Note: If you are refrigerating the pork, make sure you remove it from the fridge and let it sit at room temperature for at least 30 minutes before removing plastic wrap and cooking the pork.)
- Cook the Tenderloins: Preheat oven to 450 degrees F. Line a roasting pan or baking sheet with aluminum foil for easy clean up. Insert a wire rack large enough to hold both tenderloins into pan and add tenderloins. Roast until pork is slightly caramelized and an instant read thermometer reads 140-145 degrees F, about 25 minutes. (Note: If you put the pork tenderloins into the fridge to marinate, don't forget to remove them from fridge and let them sit on the counter at room temperature at least 30-45 minutes prior to roasting. I like to remove and discard the plastic wrap just before cooking.)
- While the Pork Roasts, Make the Apple Compote: Melt the butter in a medium saucepan over medium heat. Once fully melted, add the leeks, salt, and pepper to the pan. Sauté, stirring occasionally, until the onions are soft and lightly golden in color, about 5-8 minutes. Next, add the apples, raisins, apple cider, ginger, mustard, cinnamon, maple syrup, and bourbon to the pan. Bring apple sauce to a boil and then immediately reduce heat to low, or to maintain a gentle simmer. Cover the pan and simmer, stirring the sauce occasionally, for 5-7 minutes, or until the apples are soft and the mixture is slightly thickened. Remove cover and continue to cook for 5-6 minutes, or until the chunky apple compote is thickened and reduced. Remove the apple sauce from the heating element and set aside.
- Rest Pork: Transfer the porks to a clean work surface and tent lightly with aluminum foil. Let rest for 10 minutes.
- Slice Pork and Top with Apples: Slice the pork tenderloins on the bias into thick coins or rounds. Arrange the pork slices onto a serving platter and top with the chunky apple compote sauce.
- Garnish and Serve Apple Pork Tenderloins: Sprinkle a little ground cinnamon and fresh thyme leaves all over the pork. Garnish with a cinnamon stick, if desired. Serve pork tenderloin apple while warm and enjoy!
Notes
- Marinating Pork Tenderloin: While not strictly required, I highly recommend letting the pork tenderloins marinate in the rub seasonings overnight for the best flavor.
- Make Ahead: The thick apple compote sauce will keep, stored in an airtight container, in the fridge for up to 5 days.
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- Recipe Serves: 6-8
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
Nutrition
Calories: 379kcal Carbohydrates: 36g Protein: 31g Fat: 9g Saturated Fat: 4g Cholesterol: 108mg Sodium: 958mg Potassium: 814mg Fiber: 3g Sugar: 26g Vitamin A: 185IU Vitamin C: 6.1mg Calcium: 34mg Iron: 1.9mg