Tuesday, November 9, 2010

Apple Butter Pork Tenderloin with Savory Applesauce

 Months ago when I submitted my list of recipes for my 'More than Pork (chops) and Apple (sauce) - an homage of sorts to Peter Brady, I listed Apple Butter Pork Tenderloin with Savory Applesauce.  As the date for the class approached, I realized it was time to actually develop the recipe.

It only took a moment of inspiration, some delicious local apples, and a little tweaking to come up with a winner.  (I realize in the photo it doesn't look like the most attractive dish on the block, but turn your sensory memory on to the smell of cinnamon, apples, and sweet onions baking in a bath of fresh apple cider.  See, smells prettier already.  I just wanted you to see the bit of browning on the apples - a little extra flavor).

 The easiest way to make the applesauce is to use one of my favorite gadgets, the hand held immersion blender.  I transferred the cooked apples and onions to a deep bowl, and a few quick blitzes with the blender, and presto, instant applesauce. (It goes without saying, but don't lift the blender while it's running. Unless you like cleaning your backsplash).

 Another polar bear in a snowstorm type photo, but here is the finished applesauce.

 It was a big hit in my Jungle Jim's class with the men as well as the women.  It's easy, smells terrific while it's roasting, and the delicious sweet/savory flavor more than makes up for the slightly homely appearance.  What are you waiting for?  Dig in.

Apple Butter Pork Tenderloin with Savory Applesauce
Dine-In Diva Original Recipe

Serves 4-6

4 baking apples, peeled, cored and cut into 1/2” slices (I used 3 Jonagold & one Granny Smith)
1 large sweet onion, peeled and cut into 1/2” wedges
Salt and Freshly Ground Black Pepper
2 stems of fresh thyme, stemmed and chopped
4 fresh sage leaves, minced
1/2 t. pumpkin pie spice
1/2 c. apple butter (I used Dickinsons brand)
1 c. apple cider
2 teaspoons olive oil
1/2 t. pumpkin pie spice
salt and freshly ground pepper
2  one pound pork tenderloins, trimmed

Preheat oven to 400 degrees F.  Spray 9x13 baking dish with non-stick cooking spray.  Place apple and onion slices, season with salt and pepper, fresh herbs,1/2 t. pumpkin pie spice and toss to coat.  Combine apple cider and apple butter in small dish then add to apples and onions and toss to combine.  Roast for about 20 minutes.

Meanwhile, prepare pork.  Heat oil in large skillet.  Rub pork with 1/2 t. pie spice and season with salt and pepper.  Brown pork on all sides in skillet.   Transfer pork to the center of baking dish, pushing apples and onions around the edges. 

Roast until pork reaches 155 degrees, about 20-25 minutes. 

Remove pork and let rest.  Transfer apples and onions to a large bowl and use an immersion blender to blend the sauce to desired thickness.  Taste and check seasoning.  Serve sliced pork atop applesauce.   Garnish with additional fresh herb sprigs if desired.


  1. This really is a lovely recipe. It is a pleasure to visit here. Pork and apples were meant foe each other and I love the combination. I hope you are having a great day. Blessings...Mary


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