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  • Writer's picturefrench creek kitchen

Twice-Cooked Pork Tenderloin with Apples and a Dijon Pan Sauce


2 pork tenderloins

1 tablespoon butter

2 tablespoons olive oil

4 large apples, mix of granny smith and another sweet apple like Fuji or Honeycrisp, peeled and sliced into 1/4" thick wedges

4 sprigs thyme

2 tablespoons dijon

1/2 cup cider

1/2 cup heavy cream

salt and pepper


Pat the tenderloins dry with paper towels and season on all sides with salt and pepper. Place a large cast iron or saute pan over medium-high heat and add the olive oil and butter to the pan. When the butter is melted and bubbling, place both tenderloins in the pan. Sear the tenderloin until golden brown, and then roll over, continue this process until all sides of the tenderloin are golden brown. Turn the heat off and move the tenderloins to a cutting board and allow to rest for 5 minutes. Leave the pan on the burner with the heat off.

After the tenderloin has rested, slice it into 1 inch think rounds.

Turn the heat back on medium-high under the pan. When the pan is hot again, place the tenderloin rounds in the pan in a single layer like this:

Sprinkle the tenderloin with salt and let them cook for 30 seconds to 1 minute or until they start to brown on the bottom, then flip them over and repeat on the other side. Move to a platter or cutting board to rest while you cook the apples and make the sauce.

After removing the tenderloin from the pan, pour the apples into the pan along with the thyme, 1/2 teaspoon of salt and a few grindings of fresh pepper. Cook, tossing them often, until softened and starting to brown. Taste and add more salt if needed. Move the apples to the platter with the pork.

Place the pan back over medium heat and add the apple cider to the pan. Bring to a simmer for 1 minute and then stir in the dijon. Stir the dijon until smooth and no lumps remain, and move the heat to low. Whisk in the heavy cream and 1/2 teaspoon of salt and stir until the cream has mixed in with the cider and dijon. Taste for seasoning and pour over the apples and pork tenderloin, or serve in a gravy boat on the side. Serve immediately.

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