Creamy Brandy Apple Pork Tenderloin
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
446 kcal
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Course
Main Course
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Cuisine
American
Creamy Brandy Apple Pork Tenderloin
Description
Creamy Brandy Apple Pork Tenderloin combines pan-seared pork medallions with caramelized apples and onions, all brought together by a brandy cream sauce. The pork is trimmed and cut into even medallions, seasoned with garlic powder and simple salt and pepper, then quickly browned to lock in juices. Apples and onions cook slowly to soften and develop a slight caramelized flavor, providing a balance of sweetness and texture. Deglazing the pan with brandy lifts all the browned bits, enriching the sauce before folding in heavy cream to achieve a smooth, luxurious finish.
The sauce coats the pork and fruit, offering a creamy yet bright accompaniment to the meat. This dish is well suited to serve with mashed potatoes or a rice side to absorb the sauce. It’s a comforting meal that offers a blend of fruit and rich dairy components alongside lean pork tenderloin.
The recipe suggests careful temperature control to reduce the sauce appropriately without curdling the cream or overcooking the pork. Cooking the pork medallions quickly ensures they remain tender rather than drying out, and the sauce should be thickened gently to maintain a smooth texture.
Ingredients
- 1 tablespoon olive oil
- 1 apple peeled & chopped, Granny Smith
- 1/2 medium onion chopped
- 1 pound pork tenderloin
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 1/3 cup brandy
- 1 cup heavy cream aka whipping cream
Instructions
- Add the olive oil to a skillet over medium heat. Add the apples and onions and cook, stirring occasionally, until softened and lightly browned (about 12-15 minutes).
- Meanwhile, trim any fat from the pork tenderloin and then cut it into 1/2" medallions. Season the pork with the garlic powder and some salt & pepper.
- Once the apples and onions are cooked, transfer them to a plate.
- If the pan is looking really dry, add another small splash of olive oil. Add the pork to the pan and cook on each side for about a minute, then transfer it to the same plate as the apples and onions.
- Increase the heat to medium-high and add the brandy to the skillet. Let it bubble until reduced by half (about 1-2 minutes), scraping up the browned bits from the bottom of the pan.
- Stir in the cream, then add the pork, apples, and onions back into the pan.
- Cook for another five minutes or until the pork is cooked through and the sauce has thickened up a bit (reduce the heat as needed so it's bubbling but not boiling furiously).
- Season with extra salt & pepper as needed and serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 10g | 3% |
| Protein | 25g | 50% |
| Fat | 29g | 45% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 141mg | 47% |
| Sodium | 77mg | 3% |
| Potassium | 576mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 902IU | 18% |
| Vitamin C | 3mg | 3% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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