Roast pork tenderloin with brandied apples



6 Servings

Roast pork tenderloin with brandied apples

Angus Fergusson

With tender brandied apples and fresh rosemary, this is a king among pork tenderloin recipes. Slice roast into medallions and serve with sweet brandied apples. So delicious, you'll definitely be going in for seconds.


  • 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
  • 37 g,
  • Carbohydrates
  • 9 g,
  • Fat
  • 10 g,
  • Fibre
  • 1 g,
  • Sodium
  • 266 mg.
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.