If you’re craving a dish that feels like a warm hug on a plate, you’ve just found it with this Creamy Brandy Apple Pork Tenderloin Recipe. Juicy, tender pork medallions mingle with the sweet-tart brightness of Granny Smith apples, all bathed in a luxuriously smooth brandy-infused cream sauce. Each bite offers a perfect balance of savory and subtly sweet flavors that feel both cozy enough for weeknights and elegant enough to impress company. Trust me, once you try this recipe, it will quickly become one of your absolute favorites.
Ingredients You’ll Need
The magic of this recipe lies in its simple but thoughtfully selected ingredients. Each plays an essential role in creating perfect texture, vibrant flavor, and that rich, creamy consistency you’ll love. From the tangy crunch of green apples to the aromatic warmth of brandy, these components come together like a culinary dream team.
- Olive oil: The cooking foundation that helps develop caramelized goodness on your apples and pork.
- Granny Smith apple: Adds a crisp, tart contrast that brightens the creamy sauce beautifully.
- Onion: Softens and sweetens when cooked, creating a flavor base alongside the apple.
- Pork tenderloin: Tender, lean, and perfect for quick cooking as medallions.
- Garlic powder: Provides subtle depth without overpowering the delicate pork.
- Salt & pepper: Essential seasonings that highlight all the natural flavors.
- Brandy: Adds warmth and complexity, plus it deglazes the pan to incorporate all those tasty browned bits.
- Heavy cream: Creates the luscious sauce that ties everything together with silky smoothness.
How to Make Creamy Brandy Apple Pork Tenderloin Recipe
Step 1: Sauté the Apples and Onions
Begin by heating olive oil in a skillet over medium heat. Toss in the peeled, chopped Granny Smith apple along with the chopped onion. Stir occasionally, allowing them to soften and develop a lovely light brown color. This step takes about 12 to 15 minutes and is crucial for building the sweet and savory base of your dish.
Step 2: Prepare and Season the Pork
While your apples and onions cook, trim any excess fat from the pork tenderloin and slice it into half-inch thick medallions. Sprinkle garlic powder, salt, and pepper evenly over the pieces to infuse your pork with a gentle, aromatic seasoning that won’t overpower the apples or cream sauce.
Step 3: Set Aside the Apple and Onion Mixture
Once the apples and onions are tender and lightly caramelized, transfer them to a plate to wait. This clears space in the pan for cooking the pork but keeps the flavors separate for now.
Step 4: Cook the Pork Medallions
If the skillet looks dry after removing the apples and onions, add a small splash more of olive oil. Lay the pork medallions in the pan and cook them for about one minute per side until they get a golden sear. Then, move the pork onto the plate with the apples and onions. This quick cooking locks in juiciness while adding that irresistible caramelized flavor.
Step 5: Deglaze with Brandy
Turn up the heat to medium-high and carefully pour the brandy into the skillet. Let it bubble and reduce by half—this takes roughly 1 to 2 minutes. As it simmers, scrape up those luscious browned bits stuck to the pan; these are flavor gold that will enrich your sauce beautifully.
Step 6: Create the Cream Sauce
Next, stir in the heavy cream to the skillet with the brandy. Then, gently add the pork, apples, and onions back into the pan. This is where all the elements start mingling, enveloped in that rich, indulgent sauce that’s irresistible.
Step 7: Finish Cooking and Thicken the Sauce
Allow everything to cook together for about five more minutes. The pork should be cooked through, and the sauce will thicken slightly. Adjust the heat so it bubbles gently without boiling too vigorously—this keeps the sauce silky and prevents it from reducing too much.
Step 8: Season and Serve
Finally, taste and season with an extra pinch of salt and pepper if needed. Serve this creamy, dreamy pork tenderloin immediately to enjoy all its comforting flavors at their peak.
How to Serve Creamy Brandy Apple Pork Tenderloin Recipe
Garnishes
While this dish shines on its own, adding a sprinkle of freshly chopped parsley or thyme leaves on top will bring a fresh herbal note and a pop of color that brightens the plate beautifully.
Side Dishes
Pair this pork tenderloin recipe with creamy mashed potatoes to soak up every bit of the luscious sauce. Roasted vegetables or a simple green salad with a light vinaigrette add contrast and balance without competing with the main attraction.
Creative Ways to Present
For dinner parties, consider plating pork medallions artistically over a bed of the apple-onion cream sauce and garnishing with apple slices fanned next to the pork. A drizzle of extra cream or brandy sauce around the edge adds elegant flair that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftovers of the Creamy Brandy Apple Pork Tenderloin Recipe store wonderfully in an airtight container in the refrigerator for up to three days. The flavors deepen over time, making your next meal just as satisfying.
Freezing
You can freeze leftover portions by placing them in a freezer-safe container. To preserve texture, it’s best to consume frozen leftovers within one month. Thaw overnight in the refrigerator before reheating to maintain the dish’s integrity.
Reheating
Reheat gently on the stovetop over low heat or in the microwave at medium power. Stir occasionally to keep the cream sauce smooth and avoid overheating, which can cause it to separate.
FAQs
Can I use a different type of apple?
Absolutely! While Granny Smith apples provide a nice tartness that balances the cream sauce, other crisp apples like Honeycrisp or Fuji can add a sweeter dimension if you prefer.
Is brandy essential in the recipe?
Brandy adds depth and a subtle warmth that really elevates the dish, but if you prefer, you can substitute it with apple cider or white wine. Keep in mind this will slightly change the flavor profile.
What if I don’t have heavy cream?
You can use half-and-half for a lighter sauce or coconut cream for a dairy-free twist, though the sauce may be less rich and creamy.
How do I know when the pork medallions are cooked through?
When cooking pork medallions, look for a golden sear on the outside and an internal temperature of 145°F (63°C). The meat should be juicy and slightly pink in the center.
Can I prepare this recipe ahead of time?
Yes! You can sauté the apples, onions, and sear the pork ahead, then combine with cream and brandy sauce just before serving to keep everything fresh and delicious.
Final Thoughts
There’s something undeniably special about the Creamy Brandy Apple Pork Tenderloin Recipe—it’s comfort food with a touch of elegance that’s surprisingly easy to make. Whether you’re cooking for family or hoping to impress friends, this dish brings warmth, flavor, and a bit of indulgence to your table. Give it a try and watch it earn a permanent place in your recipe collection.
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Creamy Brandy Apple Pork Tenderloin Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This creamy brandy apple pork tenderloin recipe features tender pork medallions cooked with sautéed apples and onions, all brought together in a rich, velvety brandy cream sauce. Quick and easy to prepare, it’s a comforting dish perfect for a cozy dinner with a balanced combination of savory and sweet flavors.
Ingredients
For the Pork and Sauce
- 1 tablespoon olive oil
- 1 pound pork tenderloin
- 1/2 teaspoon garlic powder
- Salt & pepper, to taste
- 1/3 cup brandy
- 1 cup heavy/whipping cream
For the Apple and Onion
- 1 Granny Smith apple, peeled & chopped
- 1/2 medium onion, chopped
Instructions
- Sauté Apples and Onions: Heat olive oil in a skillet over medium heat. Add peeled and chopped Granny Smith apple and chopped onion. Cook, stirring occasionally, until softened and lightly browned, about 12-15 minutes.
- Prepare Pork Tenderloin: While apples and onions cook, trim any fat from the pork tenderloin and cut into 1/2″ medallions. Season each medallion with garlic powder, salt, and pepper.
- Remove Apples and Onions: Transfer the cooked apples and onions to a plate to make room for the pork.
- Cook Pork Medallions: If skillet looks dry, add a small splash of olive oil. Place pork medallions in the skillet and cook for about one minute on each side until lightly browned. Transfer pork to the plate with apples and onions.
- Deglaze Pan with Brandy: Increase heat to medium-high. Pour in brandy and let it bubble until reduced by half, about 1-2 minutes, scraping up browned bits from the bottom of the pan for flavor.
- Add Cream and Return Ingredients: Stir in heavy cream, then add pork, apples, and onions back into the skillet.
- Simmer to Finish: Cook for another five minutes, or until the pork is cooked through and the sauce thickens slightly. Reduce heat as needed to keep a gentle bubble without boiling vigorously.
- Season and Serve: Taste and season with additional salt and pepper if needed. Serve immediately to enjoy the creamy brandy apple pork tenderloin at its best.
Notes
- Use Granny Smith apples for balance—their tartness complements the creamy sauce.
- If you prefer, substitute olive oil with butter for a richer flavor.
- Make sure to cook the pork medallions just until browned; they will finish cooking in the sauce.
- To avoid flambe, remove the skillet from heat when adding brandy, then return to heat to reduce.
- This recipe pairs well with mashed potatoes, rice, or roasted vegetables.
