Best 3 Apple Rosemary Pork Tenderloin Recipes

Indulge in a culinary journey with our Apple Rosemary Pork Tenderloin, a delectable dish that tantalizes the taste buds with its aromatic blend of flavors. This recipe artfully combines the sweetness of apples, the savory tang of rosemary, and the tender succulence of pork tenderloin, resulting in a dish that is both satisfying and sophisticated. Alongside this main course, discover a treasure trove of complementary recipes to elevate your dining experience. Delight in the crisp and refreshing Apple Rosemary Salad, featuring a vibrant mix of crisp greens, sweet apples, and a zesty rosemary dressing. For a side dish that packs a punch, try the savory Rosemary Roasted Potatoes, where tender potatoes are infused with the fragrant essence of rosemary and garlic. And to complete the meal, whip up a batch of the luscious Apple Rosemary Sauce, a versatile accompaniment that pairs perfectly with pork, chicken, or fish. Each recipe is carefully curated to complement the main course, offering a harmonious balance of flavors and textures.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE ROSEMARY PORK TENDERLOIN

Apple Rosemary Pork Tenderloin image

This roast is by far the best tenderloin recipe I've ever made. The sweetness imparted from the gravy and the apple flavor is quite different from what is typically expected from a pork roast. The apple and onion mixture cooked with the roast makes an excellent side dish with a little of the gravy over the top.

Provided by Bob Myers

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 2h30m

Yield 6

Number Of Ingredients 12

Ingredients

4 teaspoons dried rosemary
1 ½ teaspoons dried thyme
1 ½ teaspoons dried marjoram
salt and pepper to taste
3 pounds pork tenderloin
1 (12 fluid ounce) bottle hard apple cider
water
3 Granny Smith apples, cored and cut into 1 inch pieces
1 large red onion, cut into 1 inch pieces
5 tablespoons brown sugar
⅓ cup all-purpose flour
¾ cup maple syrup

Steps:

In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.
Preheat oven to 325 degrees F (165 degrees C).
Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.
In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 145 degrees F (63 degrees C). Transfer roast, apples, and onion to a serving platter.
For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
Slice roast, and serve with gravy.

Nutrition Facts : Calories 517.7 calories, Carbohydrate 58.2 g, Cholesterol 126.3 mg, Fat 11.2 g, Fiber 2.4 g, Protein 41.4 g, SaturatedFat 4 g, Sodium 492.2 mg, Sugar 46.3 g

PORK TENDERLOIN W/ ROSEMARY GARLIC MAPLE GLAZE, APPLE ONION HASH

PORK TENDERLOIN W/ ROSEMARY GARLIC MAPLE GLAZE, APPLE ONION HASH image

Categories Pork Dinner Poach

Number Of Ingredients 9

Ingredients

1 pound Pork tenderloin
1/2 piece Pink lady (or other tart) apple, cut into small cubes
1/2 piece Large white or yellow onion, diced
1 teaspoon Butter
3 sprigs Rosemary
2 cloves Garlic, mashed
1/4 cup Olive oil
1 tablespoon Maple syrup
1 pinch Salt

Steps:

Preheat sous vide machine to 135 degrees F.
Mix all glaze ingredients in a food processor.
Set aside about 1/3 of the mixture. Use the rest to rub all over pork loin. Add some additional salt to the loin. Vacuum seal loin and place into the 135 F water bath. Cook for 2.5 hours.
Remove pork from bag. Heat a nonstick skillet with butter until sizzling. Add pork and sear, rotating, so all sides get a toasty brown, about 45-60 seconds / side. Remove pork and set aside.
Using the same skillet, add your apples and onions and a tbsp. of the reserved glaze. Sautee over medium heat until onions are translucent and apples are soft.
Slice pork, spooning any leftover glaze on top. Serve with a generous scoop of apple and onion hash. Salt more to taste if necessary.

FLORENCE'S PORK TENDERLOIN IN ROSEMARY, MUSTARD, APPLE MARINADE

Florence's Pork Tenderloin in Rosemary, Mustard, Apple Marinade image

This looks like a long recipe, but it's very easy to make and absolutely Incredible in flavour. I usually have everything but the pork and rosemary on hand. My MIL always made this for X-mas and I finally asked for the recipe. She said she got it from a magazine, but I'm not sure which one. I don't normally have Port on hand so I always have used H2O.

Provided by chinasmom2000

Categories Pork

Time 2h50m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup frozen apple juice concentrate, thawed
2 tablespoons Dijon mustard, plus
1 1/2 teaspoons Dijon mustard
2 tablespoons olive oil, divided
2 tablespoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
4 garlic cloves, minced
1 teaspoon crushed black peppercorns
2 3/4 lbs pork tenderloin, trimmed of fat
1 tablespoon minced shallot (1 sm.)
3 tablespoons port wine (or same amt. of H20)
2 tablespoons balsamic vinegar
salt and pepper
fresh rosemary sprig (to garnish) (optional)

Steps:

In small bowl, whisk together juice concentrate, 2 Tbsp mustard, 1 Tbsp oil, rosemary and garlic.
Reserve 3 Tbsp of this mix for basting.
Place pork in a shallow glass baking dish and pour marinade over, turning to coat.
Cover and refrigerate at least two hours.
Preheat oven to 450°F.
In small bowl or jar combine shallots, port, vinegar, salt, pepper, remaining oil and mustard.
Whisk or shake until blended.
Bake Pork for 30 minutes, basting browned side with set aside marinade.
Transfer pork to cutting board and allow to rest for 5 minute before slicing into 1/2 inch thick slices.
Pour any cutting board juices into vinegarette and drizzle over arranged pork slices.
Note: The cooking time does not include marinating time.

Tips:

Choose a pork tenderloin that is about 1 pound in weight. This will ensure that it cooks evenly.
Make sure to trim any excess fat from the pork tenderloin before cooking. This will help to prevent the meat from becoming dry.
Season the pork tenderloin generously with salt and pepper before cooking. This will help to enhance the flavor of the meat.
Sear the pork tenderloin in a hot skillet until it is browned on all sides. This will help to seal in the juices and prevent the meat from drying out.
Transfer the pork tenderloin to a baking dish and roast it in a preheated oven until it reaches an internal temperature of 145 degrees Fahrenheit. This will ensure that the meat is cooked through but still juicy.
Let the pork tenderloin rest for 10 minutes before slicing and serving. This will help to redistribute the juices throughout the meat and prevent it from becoming dry.

Conclusion:

Apple-rosemary pork tenderloin is a delicious and easy-to-make dish that is perfect for a special occasion meal. The pork tenderloin is tender and juicy, and the apples and rosemary add a sweet and savory flavor. This dish is sure to please everyone at your table.