Meals · Skillet & sheet-pan mains
Paleo pork tenderloin with apples and onions
Pork tenderloin seared until golden, then simmered gently on a bed of soft onions and tart green apples in broth, apple juice, cider vinegar and a spoon of Dijon. The pan juices cook down into a sweet and sharp sauce to spoon over the slices.
- Time
- 50 min (10 prep + 40 cook)
- Servings
- 4
- Per serving
- 331 kcal
- Protein
- 42 g
Ingredients
- 1 1/2 lb pork loin fillet, raw, 2 small tenderloins, trimmed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 medium onions, sliced
- 2 large granny smith apples, cored, in thick wedges
- 2 cloves garlic, sliced
- 1 tsp dried thyme
- 1/2 cup low-sodium chicken broth
- 1/2 cup unsweetened apple juice
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 2 tbsp fresh parsley, chopped
Steps
- Pat the pork dry and season with the salt and pepper. Heat the oil in a large deep skillet over medium-high heat and brown the tenderloins on all sides, 6–8 minutes. Lift them onto a plate; they will still be pink inside.
- Lower the heat to medium. Add the onion and apples and cook for 8 minutes, stirring now and then, until softened and starting to colour. Stir in the garlic and thyme for 30 seconds.
- Add the broth, apple juice, vinegar and mustard, stir and scrape up the browned bits, and bring to a simmer.
- Nestle the pork into the apples and onions with any juices. Cover and simmer gently for 12–15 minutes, turning once, until the pork is 145°F in the thickest part. Lift it onto a board and rest it for 3 minutes.
- Boil the sauce uncovered for 3–5 minutes, until it coats a spoon. Slice the pork, spoon over the apples, onions and sauce, and scatter with parsley. It keeps 4 days in the fridge and freezes for 3 months. Store the slices in the sauce and reheat them gently in it, covered.
Good to know
What should I serve with it?
Mashed sweet potato, roasted carrots and parsnips, or a big green salad all work with the sauce.
Can I use pork chops?
Yes, thick boneless chops take the same method. Simmer until they are 145°F, about 8–10 minutes, and rest 3 minutes.
Alternative
Per
- Calories
- 94
- Protein
- (52%)
- 12 g
- Fat
- (21%)
- 2 g
- Carbohydrates
- (27%)
- 7 g
- of which sugar
- 5 g
- Fiber
- 1 g
- Sodium
- 223 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1323 kcal goes into the pot and 1663 g of ingredients comes out as about 1403 g of food: 94 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.