Pork Tenderloin with Apple & Onion Pan Sauce Recipe

A rustic European-inspired dish with roasted potatoes, sauteed onions and apples, and succulent pork tenderloin.


  • For pork:

  • 1 1/2 lbs. pork tenderloin
  • 1 tsp. Kosher Salt
  • 1/4 tsp.  Black  Pepper
  • 2 Tbsp. vegetable oil, divided
  • 4 medium red potatoes, cut into large chunks
  • 1 cup chicken broth
  • For sauce:

  • 1 Tbsp. vegetable oil
  • 1/2 onion, sliced
  • 2 apples, sliced
  • 1/2 tsp. Kosher Salt
  • 1 cup chicken broth
  • 1 Tbsp. chopped fresh thyme, tarragon, or sage (or a mix of all three)
  • 1/2 cup fresh pomegranate seeds or dried cherries


For pork: Preheat oven to 400 degrees. Season pork all over with salt, and pepper. In an oven-safe pan with a lid, heat 1 Tbsp. oil over medium-high heat and brown pork for about 2 min. per side. Remove from pan and set aside. Add remaining 1 Tbsp. oil to pan and cook potatoes over high heat until golden but not tender, about 3 min. Add  broth. Stir to scrape off brown bits on the pan, then place pork on top of potatoes. Cover and roast for 15 min. or until the internal temperature of the pork reaches 145 degrees. Remove pork and potatoes from the pan and set aside on a large platter; cover with foil to keep warm. Reserve any pan drippings to add to the sauce.

For sauce: Add oil to the same pan and saute apples and onions over medium-low heat until soft, about 5 min., stirring often. Add broth, Herbs salt, and reserved drippings. Cook sauce until thickened, about 10 min. Turn off heat and stir in fresh herbs and pomegranate seeds.

To serve: Slice pork into 1-inch thick medallions and lay over potatoes. Spoon sauce overtop and garnish with chopped herbs and pomegranate seeds.


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