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
Scale
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.