Pork Tenderloin with Apples

Ingredients

• 907 gpork tenderloin, trimmed of silver skin (usually 2 tenderloins)
• As neededolive oil
• 63 g, packedbrown sugar, light or dark
• 10 gkosher salt
• 1½ tspdried thyme
• 1 tspground cinnamon
• 1 tspmustard powder
• ½ tspground ginger
• 1 tspground black pepper
• 28 gunsalted butter
• 2 medium leeks (about 180 ml sliced)leeks, white parts only, halved lengthways and thinly sliced
• ¼ tspkosher salt
• ⅛ tspground white pepper
• 4Granny Smith apples, peeled and diced small
• 40 graisins
• 120 mlapple cider
• 1 tbspfresh ginger, grated
• ½ tspmustard powder
• ¼ tspground cinnamon
• 1 tbsppure maple syrup
• 60 mlbourbon

Instructions

1. 1

   Mix the rub

   Put the brown sugar, 2 teaspoons of kosher salt, dried thyme, 1 teaspoon of cinnamon, 1 teaspoon of mustard powder, ground ginger and black pepper in a small bowl. Stir with a fork or small whisk until combined.

2. 2

   Season the pork

   Pat the tenderloins completely dry with paper towels, then rub the spice mixture over all sides, pressing it into the meat. For a longer marinade, wrap the pork tightly and refrigerate for at least 4 hours or preferably overnight; if chilled, take it out and let it stand at room temperature for at least 30 minutes before cooking.

3. 3

   Roast the pork

   Heat the oven to 230°C (450°F). Line a roasting pan or baking sheet with foil and set a rack in it. Place the tenderloins on the rack and roast for about 25 minutes, until lightly caramelised and an instant-read thermometer registers 60–63°C (140–145°F). If the pork was marinated in the fridge, let it stand at room temperature for 30–45 minutes before roasting and remove the plastic wrap.

4. 4

   Cook the compote

   While the pork roasts, melt the butter in a medium saucepan over medium heat. Add the leeks, ¼ teaspoon salt and white pepper; sauté, stirring occasionally, for 5–8 minutes, until soft and lightly golden. Stir in the apples, raisins, cider, grated ginger, ½ teaspoon mustard powder, ¼ teaspoon cinnamon, maple syrup and bourbon. Bring to the boil, then reduce the heat to a gentle simmer, cover and cook for 5–7 minutes, stirring occasionally, until the apples soften and the mixture begins to thicken. Uncover and cook for another 5–6 minutes, until the chunky compote has reduced and thickened; remove from the heat.

5. 5

   Rest the pork

   Transfer the pork to a clean work surface and loosely cover it with foil. Leave it to rest for 10 minutes.

6. 6

   Slice and top

   Cut the tenderloins on the bias into thick rounds. Arrange the slices on a serving platter and spoon the apple compote over the top.

7. 7

   Serve while warm

   Finish with a little ground cinnamon and fresh thyme leaves, and add a cinnamon stick if desired. Serve warm.

What is pork tenderloin with apples?

This American-style roast pairs lean pork tenderloin with a sweet-savoury fruit compote. Apples and pork are a familiar combination, and the leeks, raisins, cider and bourbon give the topping extra depth.

Here, a brown sugar and spice rub seasons the meat while the apples cook down separately. That lets the pork roast on its own and keeps the compote chunky rather than turning it into a smooth sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 379 calories, 31g protein, 36g carbs, 9g fat.

The pork provides most of the protein, while the brown sugar, apples, raisins and cider contribute much of the carbohydrate. Butter and olive oil supply the added fat. Serve it with plenty of vegetables and a modest portion of potatoes or another starch to round out the plate.

The spice rub

Sugar and spices: Brown sugar, thyme, cinnamon, mustard, ginger and black pepper create a fragrant coating. Press the mixture over the whole surface so each slice gets seasoning.

Marinating: The fridge rest is optional, but it gives the seasoning time to sit against the meat. If you do chill the tenderloins, allow them time at room temperature before roasting, as directed.

Getting the pork right

Dry surface: Pat the tenderloins thoroughly before applying the rub. A dry exterior helps the coating caramelise in the hot oven.

Doneness: Use an instant-read thermometer in the thickest part of the meat and follow the recipe’s 60–63°C (140–145°F) target. Rest the pork for 10 minutes before slicing so it is easier to carve and serve.

Building the apple compote

Leeks first: Cook them in butter with salt and white pepper until soft and lightly golden, about 5–8 minutes. This gives the fruit a savoury base.

Two-stage simmer: Cover the pan for 5–7 minutes to soften the apples, then uncover it for another 5–6 minutes to reduce the liquid. Stir occasionally and look for tender pieces held in a thick, spoonable mixture.

Timing the two parts

Start the compote while the pork is in the oven, as the method suggests. The pork then has its 10-minute rest while the compote can be kept off the heat once it has thickened.

The recipe gives a 40-minute total time, but the optional refrigerated marinade adds at least 4 hours and is not included in that cooking time.

What to serve alongside

The apple topping brings sweetness and acidity, so serve the pork with a simple vegetable or a plain starch that will take up the juices. Roasted potatoes, mashed potatoes or green beans are practical choices.

Slice the tenderloin just before serving and spoon the compote over the platter, or serve it alongside so everyone can choose how much to add.

Recipe notes & tips

• Trim away the silver skin before seasoning, as it can remain tough after roasting.
• Use a rack in the roasting pan so hot air can circulate around the tenderloins.
• Dice the apples to a similar size so they soften at a similar rate.
• Stir the compote occasionally, especially after uncovering, to prevent sticking.
• Slice the rested pork across the grain for more tender-looking rounds.

Variations

• Use another apple: Choose a firm, tart variety if Granny Smith apples are unavailable.
• Adjust the sweetness: Reduce the maple syrup for a less sweet compote.
• Leave out the bourbon: Replace it with more apple cider for a non-alcoholic version.
• Add fresh herbs: Finish with thyme leaves as suggested in the serving method.
• Make it spicier: Add a little extra ground ginger to the pork rub.

Common mistakes to avoid

• Skipping the drying step: Wet pork will not take the rub as evenly; pat it thoroughly first.
• Crowding the tenderloins: Keep them on a rack with room around them so they roast rather than steam.
• Guessing the doneness: Check the thickest part with an instant-read thermometer.
• Leaving the compote covered: Uncover it for the final 5–6 minutes so excess liquid can reduce.
• Cutting too soon: Rest the pork for 10 minutes before slicing.

How to store

Refrigerate leftover pork and compote in a covered container within 2 hours, and use within 3 days. Reheat gently until hot, keeping the pork covered to limit drying; warm the compote separately in a saucepan or microwave.

Frequently asked questions