Best 5 Pork Tenderloin With Sauteed Apples And Leeks Recipes

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Pork tenderloin, a lean and versatile cut of meat, takes center stage in this delectable dish. It's seared to perfection, then paired with sautéed apples and leeks, creating a harmonious blend of flavors and textures. The accompanying recipes offer a variety of cooking techniques to suit different preferences and skill levels.

One recipe presents a classic approach, pan-searing the tenderloin until golden brown and then finishing it in the oven for a tender and juicy result. Another recipe introduces a flavorful twist, marinating the pork in a mixture of herbs, spices, and citrus before grilling it to achieve a smoky and aromatic finish.

For those seeking a one-pan solution, a skillet-braised pork tenderloin recipe offers convenience without compromising taste. The tenderloin is seared and then braised in a flavorful broth, resulting in a fall-off-the-bone texture.

Last but not least, a slow-cooker pork tenderloin recipe caters to those short on time or preferring a hands-off cooking method. The tenderloin is seasoned and cooked low and slow in a flavorful liquid, emerging fork-tender and incredibly succulent.

No matter your cooking preference, these recipes provide a culinary journey that showcases the versatility and deliciousness of pork tenderloin. Get ready to tantalize your taste buds and indulge in a truly satisfying meal.

Here are our top 5 tried and tested recipes!

PORK TENDERLOIN WITH APPLES AND ONIONS



Pork Tenderloin with Apples and Onions image

This is an easy, tasty main dish for the family on a weeknight. While the pork is in the oven, it's simple to steam a veggie side and prepare a quick salad.

Provided by Bibi

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 6

Number Of Ingredients 11

2 (1 1/2 pound) pork tenderloins
2 teaspoons vegetable oil, divided
1 teaspoon sea salt
2 tablespoons vegetable oil, divided, or more as needed
3 Granny Smith apples - peeled, cored, and sliced into eighths
2 medium sweet onions, sliced vertically
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves, divided
¼ teaspoon ground black pepper, or to taste
1 cup chicken stock
1 tablespoon butter

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
  • Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
  • Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
  • Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
  • Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
  • Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
  • Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
  • Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 12.8 g, Cholesterol 103.5 mg, Fat 12.9 g, Fiber 2 g, Protein 36 g, SaturatedFat 3.8 g, Sodium 562.7 mg, Sugar 8.8 g

PORK TENDERLOIN WITH SAUTEED APPLES & LEEKS



Pork Tenderloin With Sauteed Apples & Leeks image

Make and share this Pork Tenderloin With Sauteed Apples & Leeks recipe from Food.com.

Provided by scarley

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 pork tenderloin, trimmed of excess fat and silver skin (1 1/2 to 2 pounds total)
2 tablespoons olive oil
coarse salt and pepper
2 leeks, white and light-green parts only, halved lengthwise, and cut crosswise into 1-inch pieces
1/2 teaspoon fennel seed
3 gala apples, cored and cut into 1/4-inch-thick slices and halved crosswise
1 tablespoon honey
1 teaspoon sherry wine vinegar (or red-wine vinegar)

Steps:

  • Heat broiler, with rack set 4 inches from heat. On a broilerproof rimmed baking sheet, rub pork with 1 tablespoon oil; generously season with salt and pepper. Broil, until pork registers 145 degrees on an instant-read thermometer, 12 to 14 minutes. Transfer to a plate, cover loosely with aluminum foil, and let rest, 10 minutes (temperature will rise about 5 degrees as it sits).
  • Meanwhile, in a large skillet, heat remaining tablespoon oil over medium. Add leeks and fennel seeds; cook, stirring occaionally, until leeks are tender, about 6 minutes. Add apples, and cook, tossing, until just beginning to soften, 3 to 4 minutes. Remove from heat; stir in honey and vinegar, and season with salt and pepper. Thinly slice pork, and serve with apples and leeks.

Nutrition Facts : Calories 157.5, Fat 7.1, SaturatedFat 1, Sodium 10.5, Carbohydrate 25.1, Fiber 3.4, Sugar 16.8, Protein 1

PORK TENDERLOIN WITH SAUTéED APPLES AND LEEKS



Pork Tenderloin with Sautéed Apples and Leeks image

Broiled pork tenderloin gets tender and tasty in the blink of an eye; a side of cooked apples is gussied up with leeks, sherry vinegar, and honey.

Categories     pork tenderloin     apples     leeks     dinner recipes

Time 25m

Yield 4

Number Of Ingredients 8

2 pork tenderloins
2 tbsp. olive oil
Coarse salt and ground pepper
2 leeks
1/2 tsp. fennel seeds
3 Gala apples
1 tbsp. honey
1 tsp. sherry vinegar or red-wine vinegar

Steps:

  • Heat broiler, with rack set 4 inches from heat. On a broilerproof rimmed baking sheet, rub pork with 1 tablespoon oil; generously season with salt and pepper. Broil, until pork registers 145 degrees on an instant-read thermometer, 12 to 14 minutes. Transfer to a plate, cover loosely with aluminum foil, and let rest, 10 minutes (temperature will rise about 5 degrees as it sits).
  • Meanwhile, in a large skillet, heat remaining tablespoon oil over medium. Add leeks and fennel seeds; cook, stirring occasionally, until leeks are tender, about 6 minutes. Add apples, and cook, tossing, until just beginning to soften, 3 to 4 minutes. Remove from heat; stir in honey and vinegar, and season with salt and pepper. Thinly slice pork, and serve with apples and leeks.

ONE-PAN PORK FILLET WITH LEEKS, APPLES, MUSTARD & THYME



One-pan pork fillet with leeks, apples, mustard & thyme image

Pair pork fillets with the flavours of leek and apple. The sauce works with whole pork chops or skin-on chicken thighs too - just adjust the simmering time

Provided by Barney Desmazery

Categories     Dinner

Time 1h5m

Number Of Ingredients 10

40g butter
1 pork fillet (about 500g), sliced into thick pieces
2 eating apples, cored and cut into thick wedges
1 leek, sliced into thick rounds
1 large thyme sprig
1tbsp cider vinegar
300ml chicken stock
150ml double cream or crème fraîche
1tbsp mustard
mash, to serve (optional)

Steps:

  • Melt the butter over a medium heat in a large, shallow saucepan, frying pan or flameproof casserole until foaming. Season the pork slices, then fry for 2 mins on each side until browned. Use a slotted spoon to lift the pork onto a plate, then cook the apple wedges in the same pan for 3-4 mins until starting to caramelise. Lift onto the plate and set aside. Reduce the heat, scatter the leeks and thyme into the pan and cook for 15-20 mins until softened.
  • Splash in the vinegar and simmer for 1 min, then pour the stock over the leeks, season and simmer for 10 mins more. Pour in the cream, then add the mustard and return the pork and apples to the pan. Season to taste and simmer for 5 mins more until the pork is cooked through but still tender and the apples are starting to soften. Serve the pork spooned over mash, if you like.

Nutrition Facts : Calories 469 calories, Fat 34 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 1.2 milligram of sodium

PORK MEDALLIONS WITH SAUTEED APPLES



Pork Medallions with Sauteed Apples image

Pork and apples are such a good match, and this down-home supper is proof. I really like that the lean cut of meat is tender and juicy, but healthy, too. -Clara Coulson Minney, Washington Court House, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 teaspoons cornstarch
2/3 cup reduced-sodium chicken broth
1/4 cup apple juice
1 tablespoon butter
2 medium apples, thinly sliced
2 green onions, sliced
1 garlic clove, minced
3/4 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound pork tenderloin, cut into 1-inch slices

Steps:

  • Preheat broiler. In a small bowl, mix cornstarch, broth and apple juice. In a nonstick skillet, heat butter over medium-high heat. Add apples, green onions and garlic; cook and stir 2-3 minutes or until apples are crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Keep warm., Mix thyme, paprika, salt and pepper. Pound pork slices with a meat mallet to 1/2-in. thickness; sprinkle both sides with seasonings., Place pork on a broiler pan. Broil 3 in. from heat 3-4 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with apples.

Nutrition Facts : Calories 251 calories, Fat 10g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 335mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

Tips:

  • For a more flavorful pork tenderloin, marinate it in a flavorful mixture of olive oil, garlic, herbs, and spices for at least 30 minutes before cooking.
  • To ensure that the pork tenderloin is cooked evenly, use a meat thermometer to check the internal temperature. The tenderloin should be cooked to an internal temperature of 145°F (63°C) for medium-rare, 155°F (68°C) for medium, or 165°F (74°C) for well-done.
  • If you don't have a meat thermometer, you can also check the doneness of the pork tenderloin by cutting into it. The meat should be slightly pink in the center for medium-rare, or cooked through with no pink for well-done.
  • To prevent the apples from browning, toss them in a mixture of lemon juice and water before sautéing them.
  • For a crispy outer layer on the pork tenderloin, sear it in a hot skillet before roasting it in the oven.
  • Serve the pork tenderloin with your favorite sides, such as mashed potatoes, roasted vegetables, or a green salad.

Conclusion:

Pork tenderloin with sautéed apples and leeks is a delicious and easy-to-make meal that is perfect for a special occasion or a weeknight dinner. The tenderloin is cooked to perfection and the apples and leeks add a sweet and savory flavor. This dish is sure to please everyone at your table.

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