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This spiced and juicy pork tenderloin with apples is a quick and comforting fall dinner that can be ready in just 25 minutes. The sweet and savory sauce made from browned shallots and tender apples perfectly complements the warm spices on the pork medallions.
I discovered this dish as a way to bring cozy fall flavors to the table without spending hours cooking. It quickly became a family favorite for chilly evenings.
Ingredients
- Pork tenderloin: trimmed and sliced into thick medallions cooks quickly and stays juicy
- Cinnamon coriander cardamom and nutmeg: create a warm aromatic blend
- Gala apples: add sweetness but you can swap with Honeycrisp Pink Lady or tart Granny Smith apples for varied flavor
- Shallots: provide a mild onion flavor and can be replaced with white onions if needed
- Apple cider: adds natural sweetness and acidity avoid using vinegar which is too sharp
- Fresh thyme: adds herbal brightness but reduce dried thyme to half the amount
Step-by-Step Instructions
- Season the Pork:
- Whisk the cinnamon coriander cardamom nutmeg salt and pepper in a bowl. Sprinkle the spice mix evenly over all sides of the pork medallions
- Sear the Pork:
- Heat half the butter in a skillet over medium-high heat. Add pork and cook 3 minutes per side until browned and cooked through. Transfer pork to a baking dish and keep warm in a 250 degree oven or cover with foil
- Make the Sauce:
- Melt remaining butter in the skillet. Add sliced apples and shallots. Cook stirring occasionally until apples start to brown about 5 minutes
- Simmer the Sauce:
- Pour in apple cider gently scrape any browned bits from the pan bottom. Simmer briefly until sauce thickens slightly
- Combine and Serve:
- Return pork to the pan coating with sauce. Stir in fresh thyme leaves and serve immediately
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You Must Know
I love using fresh Gala apples because they soften quickly and balance the spice perfectly. One memorable dinner was a chilly autumn night when the whole family gathered for this comforting meal.
Storage Tips
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in a skillet to preserve moisture. Avoid freezing apples as texture changes but pork medallions freeze well separately
Ingredient Substitutions
Try pears or peaches in place of apples for a different kind of sweetness. If you don’t have fresh thyme dried thyme works well with less quantity. For onions shallots can be swapped with white onions without losing flavor
Serving Suggestions
Pair with garlic mashed potatoes green beans or honey roasted carrots for a classic fall plate. Fresh crusty bread or garlic knots complement the sauce and make a satisfying meal
Cultural Context
This dish celebrates autumn flavors common in American fall cuisine combining pork with sweet fruits and warm spices. It is a modern comfort food perfect for seasonal gatherings
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Professional Kitchen Secrets
Commonly Asked Questions
- → What spices complement pork tenderloin with apples?
Cinnamon, cardamom, nutmeg, and coriander add warm fall flavors that enhance the pork and apple pairing.
- → Can I substitute other fruits for apples in this dish?
Pears and peaches work well as substitutes, offering similar sweetness and texture.
- → How do I ensure the pork stays juicy?
Trim excess fat and sear pork medallions on both sides, then keep warm at low oven temperature before serving.
- → What is the best apple variety to use?
Gala, Honeycrisp, and Pink Lady apples balance sweetness and tenderness; Granny Smith can be used with longer cooking.
- → How can I add more depth to the sauce?
Adding dried fruits like raisins or craisins introduces natural sweetness and texture to the sauce.
- → Can pork chops be used instead of tenderloin?
Yes, thin boneless pork chops can substitute, adjusting cooking time accordingly.