Roast pork tenderloin with brandied apples


  • Makes6 Servings
Roast pork tenderloin with brandied apples

Angus Fergusson

Chatelaine Triple Tested


  • 2 pork tenderloins, about 500 g each

  • 2 tbsp Dijon mustard

  • 1/4 tsp salt

  • 1 tbsp olive oil

  • 2 tbsp butter

  • 2 red apples, preferably Red Delicious, cored and thinly sliced

  • 1 tbsp granulated sugar

  • 1 tbsp chopped fresh rosemary

  • 1/4 cup brandy


  • Preheat oven to 375F. Line a baking sheet with parchment and set aside. Brush pork with Dijon and sprinkle with salt. Season with pepper.

  • Heat a large non-stick frying pan over medium-high. Add oil, then pork. Sear meat, turning often, until dark golden brown, 5 to 7 min. Transfer pork to prepared sheet.

  • Roast in centre of oven until a meat thermometer inserted into thickest part of meat reads 160F, 20 to 22 min. Transfer to a cutting board. Let stand 5 min.

  • Melt butter in same frying pan over medium. Add apples, sugar and rosemary. Cook until apples are tender, 3 to 5 min. Add brandy and boil for 1 min. Slice pork tenderloin into medallions. Divide among 6 plates. Serve with apple mixture.

Nutrition (per serving)

Calories 316, Protein 37g, Carbohydrates 9g, Fat 10g, Fibre 1g, Sodium 266mg.

Wine Pairings

A scrumptious British Columbia pinot noir that does a hostess proud. Its flavours are a bouquet of summer berries, cherry, raspberry, mint and plum. This elegant fruitiness echoes and elevates the flavours of pork and apple. Quail's Gate Pinot Noir, British Columbia, $25.